Description
A flavorful and healthy Keto Coconut Fish Head Curry that is perfect for those following a low-carb diet.
Ingredients
Scale
- 2 fish heads (about 1.5 to 2 pounds total, cleaned and scaled)
- 1 can (14 ounces) coconut milk
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green chilies, slit lengthwise (adjust to taste)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt (or to taste)
- 1 cup water
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, ginger, and green chilies. Cook for another 2-3 minutes until fragrant.
- Add the turmeric, cumin, coriander, and salt. Mix well and cook for 1 minute to toast the spices.
- Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
- Carefully add the fish heads to the pot, ensuring they are submerged in the curry sauce. Cover and cook for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Stir in the garam masala and lime juice. Taste and adjust seasoning if necessary.
- Garnish with fresh cilantro before serving.
Notes
- For added flavor, you can include vegetables like spinach or bell peppers in the curry.
- If you prefer a spicier curry, add more green chilies or a pinch of red chili powder.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg