Caribbean Fish Curry

The recipe makes 4 servings


2 Tbsp (27g) coconut oil
1 onion (150g), chopped
3 cloves garlic, minced
1 Tbsp grated ginger
1 Tbsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp cayenne pepper
1 can (14.5oz/411g) diced tomatoes, drained
1 can (13.5oz/383g) full-fat coconut milk
1 lb (454g) white fish filets (such as cod, tilapia, or snapper), cut into bite-sized pieces
1/2 tsp salt
1/4 tsp black pepper
1/4 cup (0.4g) chopped fresh cilantro

To serve (optional)
2 cups steamed cauliflower rice



Heat the coconut oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the garlic and ginger and cook for another minute, stirring constantly.

Add the curry powder, cumin, coriander, cinnamon, and cayenne pepper, and cook for 30 seconds, stirring constantly.

Add the drained tomatoes, coconut milk, salt, and black pepper, and bring to a simmer.

Add the fish pieces to the skillet and spoon the sauce over them. Cover and simmer for 10 minutes or until the fish is cooked through.

Sprinkle with chopped cilantro and serve


Nutritional breakdown per serving (recipe makes 4 servings)

234 Calories
24.4g Protein
9.4g Fat
2.0g Fiber
10.6g Total Carbs
7.6g NET Carbs