Sri Lankan Fish Curry, Ketofied!
Author: 
Recipe type: Main
Cuisine: Sri Lankan
Serves: 4 servings
 
Ingredients
  • 4 7ounce portions of Silver Hake or other sustainable white fish
  • 4 Tbsp Coconut Oil
  • ½ tsp mustard seeds, whole
  • 2 long green chiles, cut in small pieces, deseeded if you prefer a milder curry.
  • 1 tsp fresh ginger, grated.
  • ¼ tsp ground cumin
  • 1 tsp curry powder
  • 1 inch fresh turmeric root, grated or ½ tsp of ground turmeric powder
  • ½ red onion finely chopped
  • 3 cloves of garlic, chopped
  • 1.5 cup full fat coconut cream
  • ½ tsp sea salt
  • ¼ cup chopped cilantro
  • ½ cup water
Instructions
  1. Heat half of the coconut oil in a large saucepan or a small dutch oven.
  2. Add the mustard seed and stir until it starts to pop.
  3. Add the onion, garlic and ginger and sweat for about 5 minutes.
  4. Add the chilli, curry, cumin and turmeric and cook for a further 5 minutes.
  5. Add the coconut milk, water and salt and bring to the boil then simmer for about 15 minutes.
  6. In the meantime heat the rest of the oil in a nonstick pan.
  7. Fry the fish in the coconut oil for about 2 to 3 minutes, turning it gently in the middle careful not to break the fillets.
  8. Now add the fish to the curry sauce, and cook for another 5 minutes on a low flame.
  9. Add the cilantro and mix well.
  10. Serve immediately.
Nutrition Information
Serving size: 1 portion Calories: 535 Fat: 37 gr Carbohydrates: 5.75 gr net Protein: 44 gr
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/sri-lankan-fish-curry