30+ Satisfying Keto Fish Curry Recipes for a Flavorful Meal

If you’re following a ketogenic diet and love seafood, you’ll know how challenging it can be to find meals that fit both your low-carb lifestyle and your taste buds.

Fish curry is a fantastic option for keto-friendly meals, offering rich flavors and healthy fats.

In this article, we’re bringing together over 30 keto fish curry recipes that will not only satisfy your cravings but also keep you on track with your keto goals.

Whether you’re new to keto or a seasoned pro, these recipes are simple to make and packed with flavor.

You’ll find curries made with a variety of fish, from cod and tilapia to snapper and haddock, all in a creamy coconut milk base.

These recipes are perfect for anyone looking to enjoy a delicious, nutrient-dense meal without worrying about carb overload.

So, get ready to indulge in these mouthwatering dishes and discover how easy it is to make keto-friendly fish curry at home.

With over 30 recipes to explore, there’s something for everyone, whether you prefer a mild or spicier dish. Keep reading for your ultimate guide to the best keto fish curry recipes!

30+ Satisfying Keto Fish Curry Recipes for a Flavorful Meal

Fish curry is one of the best ways to enjoy a low-carb, high-fat meal that’s both delicious and nutritious.

These 30+ keto fish curry recipes will inspire you to try new variations and add exciting flavors to your meals.

From creamy coconut milk bases to aromatic spices, each recipe brings something unique to the table.

Whether you’re cooking for yourself or hosting friends and family, these keto-friendly fish curries are sure to impress.

The versatility and flavor combinations in these recipes make them an ideal option for those looking to stay on track with their keto diet while enjoying satisfying and flavorful meals.

Embrace the joy of cooking with these keto fish curry recipes, and you’ll have a go-to collection of meals that are both healthy and indulgent.

Spicy Keto Fish Curry

This flavorful spicy keto fish curry combines tender white fish with a rich, creamy coconut milk-based sauce infused with aromatic spices. The hint of heat from the chili and the tanginess from the tamarind makes it a satisfying dish for those on a keto diet. It’s a perfect choice for a filling lunch or dinner while still adhering to your low-carb goals. Serve it with cauliflower rice or a side of sautéed greens for a complete keto-friendly meal.

Ingredients:

• Fish fillets (preferably cod or tilapia), 500g
• Coconut milk, 400ml
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Ginger, grated, 1-inch piece
• Onion, finely chopped, 1 medium
• Curry powder, 1 tbsp
• Chili powder, 1 tsp
• Ground cumin, 1 tsp
• Turmeric, 1/2 tsp
• Ground coriander, 1/2 tsp
• Tamarind paste, 1 tbsp
• Fresh cilantro, chopped, for garnish
• Salt and pepper, to taste

Instructions:

• Heat the olive oil in a large pan over medium heat. Add the chopped onions, garlic, and ginger. Sauté until soft and fragrant.
• Add the curry powder, chili powder, cumin, turmeric, and ground coriander to the pan. Stir the spices for a minute to toast them.
• Pour in the coconut milk and tamarind paste. Stir well and bring to a gentle simmer. Let it cook for 5 minutes to let the flavors blend together.
• Season with salt and pepper to taste.
• Gently add the fish fillets to the curry, making sure they are submerged in the sauce. Let them simmer for about 8-10 minutes or until the fish is cooked through.
• Garnish with fresh cilantro and serve hot with cauliflower rice or greens.

The combination of coconut milk and tamarind creates a beautifully balanced sauce that coats the fish perfectly. The richness from the coconut milk adds a satisfying creaminess, while the tamarind provides a burst of sourness, making each bite delightful. The spices enhance the natural sweetness of the fish, creating a comforting, warming dish that’s both healthy and delicious. This keto fish curry is not only packed with flavor, but it’s also quick and easy to make, making it a great weeknight dinner option.

Coconut Lime Keto Fish Curry

A zesty and tangy coconut lime keto fish curry that offers a fresh, vibrant twist on traditional curry. The combination of lime, cilantro, and coconut creates a light, refreshing sauce that beautifully complements the delicate fish. Perfect for those seeking a low-carb, high-flavor meal, this curry is sure to become a favorite for any keto enthusiast. Paired with a side of sautéed spinach or steamed broccoli, it makes for a wholesome and satisfying meal.

Ingredients:

• White fish fillets (such as haddock or snapper), 500g
• Coconut milk, 400ml
• Fresh lime juice, 2 tbsp
• Olive oil, 2 tbsp
• Garlic cloves, minced, 2
• Shallot, finely chopped, 1 medium
• Curry paste (green or red), 1 tbsp
• Ground turmeric, 1/2 tsp
• Ground cumin, 1/2 tsp
• Fresh cilantro, chopped, for garnish
• Salt and pepper, to taste

Instructions:

• Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and sauté until softened and aromatic.
• Stir in the curry paste, turmeric, and cumin. Cook for a minute to release the flavors.
• Add the coconut milk and lime juice, stirring to combine. Bring the mixture to a simmer.
• Season with salt and pepper to taste, adjusting the flavor as needed.
• Gently add the fish fillets to the curry, making sure the fillets are immersed in the sauce. Let them cook for about 8-10 minutes until the fish is tender and fully cooked.
• Garnish with freshly chopped cilantro and serve hot with a side of low-carb vegetables.

The zesty lime juice and aromatic cilantro elevate the coconut milk’s creamy texture, creating a bright, tropical flavor profile. This curry is light but deeply satisfying, making it an excellent option for anyone looking to enjoy a refreshing, low-carb meal without sacrificing taste. The fish remains moist and tender, soaking up the vibrant sauce while complementing the spices perfectly. Whether you’re following a keto diet or simply seeking a flavorful, healthy dish, this coconut lime fish curry offers the best of both worlds.

Indian-style Keto Fish Curry

This Indian-inspired keto fish curry brings bold flavors, featuring a rich and fragrant blend of spices, tomatoes, and coconut milk. The deep flavors of garam masala, cardamom, and cinnamon add complexity to the curry, while the fish remains tender and absorbs all the aromatic goodness of the sauce. Served with cauliflower rice or zucchini noodles, this curry is both comforting and keto-friendly, offering a fulfilling meal for those on a low-carb diet.

Ingredients:

• White fish fillets (such as tilapia or sole), 500g
• Coconut milk, 400ml
• Tomatoes, chopped, 2 medium
• Olive oil, 2 tbsp
• Onion, finely chopped, 1 medium
• Garlic cloves, minced, 3
• Fresh ginger, grated, 1-inch piece
• Garam masala, 1 tbsp
• Ground turmeric, 1/2 tsp
• Ground cumin, 1/2 tsp
• Ground cinnamon, 1/4 tsp
• Fresh cilantro, chopped, for garnish
• Salt and pepper, to taste

Instructions:

• Heat the olive oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger, and sauté until softened and golden brown.
• Stir in the garam masala, turmeric, cumin, and cinnamon. Let the spices bloom for about a minute.
• Add the chopped tomatoes and cook them down until softened, stirring occasionally.
• Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for 5 minutes to meld the flavors together.
• Season with salt and pepper to taste.
• Gently add the fish fillets to the curry, ensuring they are submerged in the sauce. Let the fish simmer for 8-10 minutes until fully cooked and flaky.
• Garnish with fresh cilantro and serve hot with cauliflower rice or zucchini noodles.

The combination of aromatic Indian spices with the creamy coconut milk creates a mouthwatering sauce that’s rich in flavor yet light on carbs. The fish, when cooked in the curry, soaks up the fragrant spices, resulting in a hearty dish that’s both indulgent and nutritious. This keto fish curry is perfect for those who crave the warm, comforting flavors of Indian cuisine without the carbs, offering a guilt-free indulgence that’s sure to satisfy.

Keto Fish Curry with Spinach and Coconut Cream

This keto fish curry is a healthy, nutrient-packed dish that combines tender fish with fresh spinach and a velvety coconut cream sauce. The creamy coconut base adds richness and depth, while the spinach infuses the curry with a slight bitterness that balances out the flavors. The delicate spices, including cumin and coriander, bring warmth without overpowering the natural flavors of the fish, making it a delicious and satisfying low-carb meal. Paired with cauliflower rice or steamed broccoli, this dish is a complete and well-rounded keto-friendly meal.

Ingredients:

• White fish fillets (such as cod or tilapia), 500g
• Coconut cream, 200ml
• Fresh spinach, 2 cups
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Onion, finely chopped, 1 medium
• Ground cumin, 1 tsp
• Ground coriander, 1 tsp
• Ground turmeric, 1/2 tsp
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, and sauté until softened and golden brown.
• Stir in cumin, coriander, and turmeric, allowing the spices to toast for a minute.
• Add the coconut cream and bring to a simmer, stirring to combine the spices with the cream.
• Once the mixture is simmering, add the spinach and cook until wilted.
• Season with salt and pepper to taste.
• Add the fish fillets to the pan, carefully ensuring they are submerged in the sauce. Simmer for 8-10 minutes, or until the fish is tender and cooked through.
• Garnish with fresh cilantro and serve hot with cauliflower rice or steamed vegetables.

This keto fish curry offers a lovely balance of rich and fresh flavors. The coconut cream creates a luxurious base, while the spinach provides a nutritional boost and a slightly earthy flavor that pairs beautifully with the fish. The spices elevate the dish without overpowering it, making it a comforting and satisfying meal. This recipe is a fantastic option for anyone looking for a light yet filling keto meal that’s both nourishing and delicious.

Keto Fish Curry with Cauliflower Rice

This hearty and flavorful keto fish curry features a mouthwatering blend of spices and tender fish cooked in a rich coconut milk-based sauce. The addition of cauliflower rice makes this dish even more keto-friendly by offering a low-carb alternative to traditional rice, allowing you to enjoy the full experience of a curry without the carbs. The fresh lime juice and cilantro add brightness to the dish, making each bite feel refreshing and satisfying. This dish is a great way to enjoy a flavorful, healthy meal that’s perfect for keto diet followers.

Ingredients:

• White fish fillets (such as haddock or halibut), 500g
• Coconut milk, 400ml
• Cauliflower rice, 2 cups
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Ginger, grated, 1-inch piece
• Onion, finely chopped, 1 medium
• Ground cumin, 1 tsp
• Ground turmeric, 1/2 tsp
• Chili powder, 1/2 tsp
• Lime juice, 1 tbsp
• Fresh cilantro, chopped, for garnish
• Salt and pepper, to taste

Instructions:

• Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger, and sauté until softened and aromatic.
• Stir in cumin, turmeric, and chili powder, allowing the spices to toast for about a minute.
• Pour in the coconut milk and bring the mixture to a gentle simmer, letting it cook for 5-7 minutes for the flavors to meld.
• Season with salt, pepper, and lime juice to taste.
• Add the fish fillets to the skillet, making sure they are submerged in the sauce. Let them simmer for about 8-10 minutes, or until the fish is cooked through and tender.
• In a separate pan, lightly sauté the cauliflower rice until tender and heated through.
• Serve the fish curry over cauliflower rice, garnished with fresh cilantro.

This keto fish curry with cauliflower rice is a complete, low-carb meal that’s full of flavor and nutrients. The coconut milk creates a smooth, creamy sauce, while the lime juice adds a refreshing touch to the dish. The cauliflower rice is the perfect accompaniment, absorbing the rich sauce while keeping the dish light and keto-friendly. Whether you’re new to the keto diet or an experienced follower, this recipe will easily become a favorite due to its simplicity, flavor, and satisfying nature.

Keto Fish Curry with Bell Peppers and Zucchini

This keto fish curry brings together the richness of coconut milk and the vibrant crunch of bell peppers and zucchini, making it a flavorful and filling low-carb meal. The sweet and savory vegetables provide a great contrast to the delicate fish, and the spices infuse the sauce with warmth and depth. The coconut milk-based sauce is creamy yet light, perfect for those looking for a healthy, flavorful keto dish. Serve this curry with a side of sautéed spinach or a light salad for a balanced meal.

Ingredients:

• White fish fillets (such as tilapia or snapper), 500g
• Coconut milk, 400ml
• Bell peppers, sliced, 1 cup
• Zucchini, sliced, 1 medium
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Onion, finely chopped, 1 medium
• Ground cumin, 1 tsp
• Ground turmeric, 1/2 tsp
• Chili flakes, 1/2 tsp (optional)
• Fresh cilantro, chopped, for garnish
• Salt and pepper, to taste

Instructions:

• Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and sauté until softened and fragrant.
• Stir in cumin, turmeric, and chili flakes (if using) for a minute to toast the spices.
• Add the sliced bell peppers and zucchini to the pan, cooking for about 3-4 minutes until they begin to soften.
• Pour in the coconut milk and bring the mixture to a simmer. Let it cook for about 5 minutes to allow the vegetables to absorb the flavors.
• Season with salt and pepper to taste.
• Gently add the fish fillets to the skillet, making sure they are immersed in the sauce. Simmer for 8-10 minutes, or until the fish is tender and cooked through.
• Garnish with fresh cilantro and serve hot with a side of vegetables or a light salad.

This keto fish curry with bell peppers and zucchini is a wonderful dish that balances creaminess, crunch, and spice. The fresh vegetables add color and texture, making the curry feel light and wholesome, while the coconut milk brings richness without excess calories. The flavors meld beautifully, and the dish provides an excellent, low-carb option for anyone looking to indulge in a keto-friendly comfort food. This curry will quickly become a go-to option for quick, satisfying meals.

Keto Fish Curry with Avocado and Lime

A refreshing twist on traditional curry, this keto fish curry features creamy avocado and tangy lime, combining the richness of the coconut milk with the smooth texture of avocado. The addition of lime juice brightens the flavors, adding a zesty punch to the dish. This light yet satisfying curry is perfect for a keto lunch or dinner. The avocado brings a creamy texture, while the lime complements the spices and coconut milk, making this dish feel vibrant and flavorful.

Ingredients:

• White fish fillets (such as haddock or halibut), 500g
• Coconut milk, 400ml
• Avocado, diced, 1 medium
• Fresh lime juice, 2 tbsp
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Onion, finely chopped, 1 medium
• Ground cumin, 1 tsp
• Ground coriander, 1/2 tsp
• Ground turmeric, 1/2 tsp
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

• Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing until softened.
• Stir in cumin, coriander, and turmeric for about a minute to toast the spices.
• Pour in the coconut milk and bring to a simmer, letting it cook for 5-7 minutes.
• Season with salt, pepper, and lime juice to taste.
• Gently add the fish fillets to the pan, making sure they are submerged in the sauce. Let them cook for 8-10 minutes, or until the fish is cooked through and tender.
• Remove the pan from the heat and stir in the diced avocado.
• Garnish with fresh cilantro and serve with a light side of low-carb vegetables.

This keto fish curry with avocado and lime is a refreshing and flavorful dish that’s both satisfying and nourishing. The creamy avocado adds a smooth richness to the curry, while the lime juice provides a fresh, citrusy kick. The combination of coconut milk, spices, and lime creates a balanced, vibrant sauce that brings out the best in the delicate fish. This dish is perfect for those seeking a light yet fulfilling keto meal, offering a unique twist on the classic curry.

Keto Fish Curry with Coconut and Tomato

This keto fish curry combines the sweetness of coconut milk with the acidity of tomatoes, creating a beautifully balanced sauce that enhances the flavors of the fish. The spices in this dish, such as cumin and coriander, work in harmony to infuse the sauce with warmth and depth, while the coconut milk keeps the curry light yet creamy. This dish is perfect for anyone looking for a flavorful, low-carb meal that’s packed with nutrients and flavor. Paired with steamed zucchini or cauliflower rice, it makes for a complete keto-friendly dinner.

Ingredients:

• White fish fillets (such as cod or bass), 500g
• Coconut milk, 400ml
• Tomatoes, chopped, 2 medium
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Ground cumin, 1 tsp
• Ground coriander, 1/2 tsp
• Ground turmeric, 1/2 tsp
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

• Heat the olive oil in a large pan over medium heat. Add the garlic and sauté until fragrant.
• Stir in cumin, coriander, and turmeric, letting the spices toast for about a minute.
• Add the chopped tomatoes and cook them down until soft and slightly caramelized.
• Pour in the coconut milk, stirring to combine with the tomatoes and spices. Bring the mixture to a simmer.
• Season with salt and pepper to taste.
• Gently add the fish fillets to the pan, ensuring they are submerged in the sauce. Let the curry simmer for 8-10 minutes, or until the fish is fully cooked.
• Garnish with fresh cilantro and serve hot with steamed zucchini or cauliflower rice.

This keto fish curry with coconut and tomato offers a delightful balance of creamy coconut milk and tangy tomatoes, making it both refreshing and comforting. The spices enhance the flavor of the fish, creating a deeply satisfying dish that is perfect for a keto diet. It’s a flavorful, healthy meal that’s easy to prepare and enjoyable for the whole family. Whether served with low-carb rice or vegetables, this dish is sure to be a hit.

Keto Fish Curry with Mushrooms and Coconut Milk

This keto fish curry with mushrooms and coconut milk is a hearty and flavorful dish that pairs the delicate fish with earthy mushrooms and a rich, velvety coconut milk-based sauce. The combination of mushrooms and fish provides a satisfying texture, while the creamy coconut milk brings everything together into a smooth, luxurious sauce. The warm spices of cumin, coriander, and turmeric provide depth and complexity, making this dish a perfect option for a low-carb meal that is both comforting and filling.

Ingredients:

• White fish fillets (such as tilapia or haddock), 500g
• Coconut milk, 400ml
• Mushrooms (such as button or cremini), sliced, 1 cup
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Onion, finely chopped, 1 medium
• Ground cumin, 1 tsp
• Ground coriander, 1/2 tsp
• Ground turmeric, 1/2 tsp
• Fresh cilantro, chopped, for garnish
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic and sauté until softened.
• Stir in cumin, coriander, and turmeric, allowing the spices to toast for about a minute.
• Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown.
• Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 5-7 minutes to combine the flavors.
• Season with salt and pepper to taste.
• Gently add the fish fillets to the pan, ensuring they are submerged in the sauce. Simmer for 8-10 minutes until the fish is cooked through.
• Garnish with fresh cilantro and serve hot with cauliflower rice or steamed veggies.

The combination of tender fish and earthy mushrooms creates a satisfying texture that is complemented by the creamy richness of the coconut milk. The spices blend beautifully to infuse the curry with warmth and depth, making every bite comforting and flavorful. This dish offers a complete, low-carb meal that’s perfect for anyone following a keto diet. The coconut milk sauce is both indulgent and light, making this curry an ideal choice for those who want a filling yet healthy dinner option.

Keto Fish Curry with Eggplant and Coconut Milk

This keto fish curry with eggplant and coconut milk is a delicious and filling dish that features tender fish simmered in a rich, aromatic coconut milk sauce. The eggplant absorbs the flavors of the sauce beautifully and adds a lovely soft texture to the dish, while the spices enhance the overall flavor profile. The creamy coconut milk balances the warmth of the spices and creates a comforting, low-carb meal that can be enjoyed by anyone following a keto diet.

Ingredients:

• White fish fillets (such as cod or sole), 500g
• Coconut milk, 400ml
• Eggplant, cubed, 1 medium
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Onion, finely chopped, 1 medium
• Ground cumin, 1 tsp
• Ground coriander, 1/2 tsp
• Ground turmeric, 1/2 tsp
• Fresh cilantro, chopped, for garnish
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened.
• Stir in cumin, coriander, and turmeric for a minute to release the flavors of the spices.
• Add the cubed eggplant to the pan and cook until it softens and begins to brown, about 5-7 minutes.
• Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 5-10 minutes to allow the flavors to meld together.
• Season with salt and pepper to taste.
• Add the fish fillets to the pan, ensuring they are submerged in the sauce. Simmer for 8-10 minutes until the fish is fully cooked.
• Garnish with fresh cilantro and serve hot with cauliflower rice or steamed vegetables.

This keto fish curry with eggplant is a wonderfully balanced dish that combines rich flavors with healthy ingredients. The eggplant adds a soft, slightly smoky element, while the coconut milk creates a creamy base that ties everything together. The spices provide warmth and complexity, making this dish both comforting and flavorful. Perfect for those on a keto diet, this recipe offers a satisfying meal that is both nutritious and indulgent.

Keto Fish Curry with Asparagus and Coconut Milk

This vibrant and healthy keto fish curry with asparagus and coconut milk is a delightful combination of tender fish, fresh asparagus, and a creamy coconut sauce. The asparagus adds a crisp texture and bright flavor that contrasts beautifully with the richness of the coconut milk. The warm spices of cumin, turmeric, and coriander complement the natural sweetness of the asparagus and the delicate fish, creating a dish that is both nourishing and full of flavor.

Ingredients:

• White fish fillets (such as halibut or bass), 500g
• Coconut milk, 400ml
• Asparagus, chopped, 1 bunch
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Onion, finely chopped, 1 medium
• Ground cumin, 1 tsp
• Ground coriander, 1/2 tsp
• Ground turmeric, 1/2 tsp
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

• Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant.
• Stir in cumin, coriander, and turmeric, letting the spices cook for about a minute.
• Add the chopped asparagus to the pan and cook until tender, about 5-7 minutes.
• Pour in the coconut milk and bring the mixture to a simmer. Let it cook for another 5 minutes for the flavors to combine.
• Season with salt and pepper to taste.
• Gently add the fish fillets to the pan, making sure they are submerged in the sauce. Let the fish simmer for 8-10 minutes, or until it is fully cooked.
• Garnish with fresh cilantro and serve hot with cauliflower rice or a side of low-carb vegetables.

The asparagus in this curry adds a light, refreshing crunch that complements the creamy coconut milk and tender fish. The spices enhance the overall depth of the curry, making it rich and flavorful without being heavy. This keto fish curry with asparagus is a perfect choice for anyone looking for a low-carb, nutrient-dense meal that’s both delicious and satisfying.

Keto Fish Curry with Kale and Coconut Milk

This keto fish curry with kale and coconut milk is a flavorful, nutrient-packed dish that combines the richness of coconut milk with the earthy taste of kale. The kale provides a wonderful contrast to the tender fish, and the coconut milk creates a smooth, creamy sauce that envelops all the ingredients. The spices, including cumin, coriander, and turmeric, bring warmth and depth to the curry, making it a perfect low-carb meal for anyone on a keto diet.

Ingredients:

• White fish fillets (such as cod or haddock), 500g
• Coconut milk, 400ml
• Fresh kale, chopped, 2 cups
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Onion, finely chopped, 1 medium
• Ground cumin, 1 tsp
• Ground coriander, 1/2 tsp
• Ground turmeric, 1/2 tsp
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

• Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic and sauté until softened.
• Stir in cumin, coriander, and turmeric for about a minute to release the flavors.
• Add the chopped kale to the pan and cook until it begins to soften, about 5 minutes.
• Pour in the coconut milk and bring the mixture to a simmer. Let it cook for another 5-7 minutes.
• Season with salt and pepper to taste.
• Add the fish fillets to the pan, ensuring they are submerged in the sauce. Simmer for 8-10 minutes until the fish is fully cooked.
• Garnish with fresh cilantro and serve hot with cauliflower rice or low-carb vegetables.

The kale in this keto fish curry provides a hearty, nutritious addition to the dish, while the coconut milk creates a rich, creamy sauce that complements the fish perfectly. The spices bring warmth and complexity to the curry, making every bite satisfying and full of flavor. This dish is ideal for anyone seeking a healthy, low-carb meal that’s packed with nutrients and delicious taste.

Keto Fish Curry with Broccoli and Coconut Cream

This keto fish curry with broccoli and coconut cream is a comforting, low-carb meal that combines tender fish, crunchy broccoli, and a rich, creamy coconut-based sauce. The coconut cream enhances the richness of the curry, while the broccoli adds a satisfying crunch and a boost of nutrients. The combination of spices creates a well-balanced, flavorful sauce that perfectly complements the fish, making this dish a great choice for those following a keto diet.

Ingredients:

• White fish fillets (such as tilapia or snapper), 500g
• Coconut cream, 200ml
• Broccoli florets, 2 cups
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Onion, finely chopped, 1 medium
• Ground cumin, 1 tsp
• Ground coriander, 1/2 tsp
• Ground turmeric, 1/2 tsp
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened.
• Stir in cumin, coriander, and turmeric for a minute to release the flavors.
• Add the broccoli florets to the pan and cook until tender, about 5-7 minutes.
• Pour in the coconut cream and bring the mixture to a simmer. Let it cook for 5 minutes to combine the flavors.
• Season with salt and pepper to taste.
• Add the fish fillets to the pan, making sure they are submerged in the sauce. Simmer for 8-10 minutes until the fish is fully cooked.
• Garnish with fresh cilantro and serve hot with cauliflower rice or a side of sautéed greens.

This keto fish curry with broccoli and coconut cream is a well-rounded, delicious meal that’s both filling and nutritious. The coconut cream adds a rich, velvety texture to the curry, while the broccoli provides a crunchy contrast that keeps the dish light and satisfying. The spices enhance the overall flavor, making this curry a flavorful and comforting meal perfect for a keto diet.

Keto Fish Curry with Zucchini and Coconut Milk

This keto fish curry with zucchini and coconut milk is a light yet flavorful dish that’s perfect for a low-carb lifestyle. The tender zucchini absorbs the coconut milk and spices, creating a subtle sweetness that complements the delicate fish. The coconut milk, along with aromatic spices like cumin, coriander, and turmeric, creates a creamy and warm sauce that envelops the vegetables and fish. This dish offers a satisfying, nutrient-packed meal that’s both filling and comforting, without the heaviness of traditional curries.

Ingredients:

• White fish fillets (such as cod or haddock), 500g
• Coconut milk, 400ml
• Zucchini, sliced, 1 medium
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Onion, finely chopped, 1 medium
• Ground cumin, 1 tsp
• Ground coriander, 1/2 tsp
• Ground turmeric, 1/2 tsp
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened.
• Stir in cumin, coriander, and turmeric for a minute to bring out the flavors.
• Add the sliced zucchini to the pan and cook until tender, about 5 minutes.
• Pour in the coconut milk and bring the mixture to a simmer. Let it cook for another 5 minutes to allow the flavors to combine.
• Season with salt and pepper to taste.
• Gently add the fish fillets to the pan, ensuring they are submerged in the sauce. Let it simmer for 8-10 minutes until the fish is cooked through.
• Garnish with fresh cilantro and serve hot with cauliflower rice or a side of sautéed greens.

This keto fish curry with zucchini offers a delightful combination of light yet satisfying textures. The zucchini enhances the curry with its mild sweetness and tender bite, while the coconut milk base ensures a creamy and rich experience. The spices add warmth and depth to the dish, making each bite flavorful and comforting. This dish is perfect for those seeking a low-carb meal that’s both nutritious and delicious.

Keto Fish Curry with Spinach and Coconut Milk

This keto fish curry with spinach and coconut milk combines fresh, leafy spinach with tender fish fillets in a creamy coconut milk sauce. The spinach wilts beautifully into the curry, providing a burst of green nutrients, while the coconut milk brings a rich, smooth texture to the dish. The spices enhance the flavor profile, making the curry aromatic and warming. This meal is not only packed with nutrients but also offers a satisfying, low-carb option for anyone looking for a healthy and indulgent dish.

Ingredients:

• White fish fillets (such as cod or tilapia), 500g
• Coconut milk, 400ml
• Fresh spinach, chopped, 4 cups
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Onion, finely chopped, 1 medium
• Ground cumin, 1 tsp
• Ground coriander, 1/2 tsp
• Ground turmeric, 1/2 tsp
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened.
• Stir in cumin, coriander, and turmeric, allowing the spices to bloom for about a minute.
• Add the chopped spinach and cook until it wilts down, about 3-5 minutes.
• Pour in the coconut milk and bring the mixture to a simmer. Let it cook for another 5 minutes to allow the flavors to meld together.
• Season with salt and pepper to taste.
• Gently add the fish fillets to the pan, ensuring they are submerged in the sauce. Simmer for 8-10 minutes until the fish is fully cooked.
• Garnish with fresh cilantro and serve hot with cauliflower rice or a side of low-carb veggies.

This keto fish curry with spinach offers a nutritious and filling meal that’s packed with flavor. The spinach provides a burst of nutrients while enhancing the overall texture of the curry. The creamy coconut milk sauce ties everything together, making it a rich yet light dish. With the added warmth of spices, this curry delivers a well-rounded, comforting meal perfect for anyone on a keto diet.

Keto Fish Curry with Cauliflower and Coconut Milk

This keto fish curry with cauliflower and coconut milk is a delightful low-carb dish that combines the mild taste of cauliflower with tender fish fillets. The cauliflower absorbs the rich coconut milk and spices, creating a comforting, flavorful bite that complements the delicate fish. The coconut milk base is smooth and creamy, with the added spices creating a deep, aromatic curry. This dish is not only filling but also low in carbs, making it perfect for anyone looking to enjoy a comforting and healthy meal.

Ingredients:

• White fish fillets (such as haddock or cod), 500g
• Coconut milk, 400ml
• Cauliflower florets, 2 cups
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Onion, finely chopped, 1 medium
• Ground cumin, 1 tsp
• Ground coriander, 1/2 tsp
• Ground turmeric, 1/2 tsp
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened.
• Stir in cumin, coriander, and turmeric to let the spices toast for about a minute.
• Add the cauliflower florets to the pan and cook until they begin to soften, about 7 minutes.
• Pour in the coconut milk and bring to a simmer. Let the curry cook for another 5 minutes to combine the flavors.
• Season with salt and pepper to taste.
• Add the fish fillets gently to the pan, ensuring they are submerged in the sauce. Simmer for 8-10 minutes until the fish is fully cooked.
• Garnish with fresh cilantro and serve hot with cauliflower rice or sautéed greens.

The cauliflower in this keto fish curry adds a mild, slightly nutty flavor that complements the creamy coconut milk sauce. The richness of the coconut milk balances the flavors perfectly, while the spices bring warmth and depth to the dish. This meal is a great way to enjoy a healthy, low-carb dish that’s both satisfying and comforting, offering a complete, nutrient-packed meal.

Keto Fish Curry with Bell Peppers and Coconut Milk

This keto fish curry with bell peppers and coconut milk offers a vibrant and flavorful dish that combines the sweetness of bell peppers with tender fish fillets in a rich coconut milk sauce. The bell peppers add a crisp texture and natural sweetness, which pairs perfectly with the creamy, coconut-based sauce. The spices—cumin, coriander, and turmeric—create a warm, aromatic base that enhances the flavor of the curry. This dish is not only delicious but also a healthy, low-carb option for anyone following a keto diet.

Ingredients:

• White fish fillets (such as tilapia or cod), 500g
• Coconut milk, 400ml
• Bell peppers (any color), sliced, 2 medium
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Onion, finely chopped, 1 medium
• Ground cumin, 1 tsp
• Ground coriander, 1/2 tsp
• Ground turmeric, 1/2 tsp
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

• Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic and sauté until softened.
• Stir in cumin, coriander, and turmeric, letting the spices toast for a minute.
• Add the sliced bell peppers and cook for about 5 minutes, until they begin to soften.
• Pour in the coconut milk and bring to a simmer. Let it cook for another 5 minutes to allow the flavors to combine.
• Season with salt and pepper to taste.
• Add the fish fillets gently to the pan, ensuring they are submerged in the sauce. Simmer for 8-10 minutes until the fish is cooked through.
• Garnish with fresh cilantro and serve hot with cauliflower rice or sautéed greens.

The bell peppers add a subtle sweetness and a satisfying crunch to this keto fish curry, which pairs beautifully with the creamy coconut milk sauce. The aromatic spices enhance the overall flavor, creating a rich and flavorful curry that’s perfect for a keto-friendly meal. This dish provides a delicious and nutritious option for those looking to enjoy a flavorful low-carb dinner.

Keto Fish Curry with Green Beans and Coconut Milk

This keto fish curry with green beans and coconut milk is a delicious and wholesome dish that features tender fish fillets paired with crisp green beans in a creamy coconut milk sauce. The green beans add a delightful crunch, while the coconut milk provides a rich, smooth base for the curry. The combination of cumin, coriander, and turmeric spices adds depth and warmth to the dish, making it a satisfying, low-carb meal that’s both healthy and flavorful.

Ingredients:

• White fish fillets (such as snapper or cod), 500g
• Coconut milk, 400ml
• Green beans, trimmed, 2 cups
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Onion, finely chopped, 1 medium
• Ground cumin, 1 tsp
• Ground coriander, 1/2 tsp
• Ground turmeric, 1/2 tsp
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened.
• Stir in cumin, coriander, and turmeric, allowing the spices to cook for about a minute.
• Add the green beans to the pan and cook until they begin to soften, about 5 minutes.
• Pour in the coconut milk and bring to a simmer. Let the curry cook for another 5 minutes to allow the flavors to combine.
• Season with salt and pepper to taste.
• Gently add the fish fillets to the pan, ensuring they are submerged in the sauce. Simmer for 8-10 minutes until the fish is fully cooked.
• Garnish with fresh cilantro and serve hot with cauliflower rice or a side of low-carb vegetables.

This keto fish curry with green beans offers a perfect balance of textures, with the green beans providing a crunchy contrast to the creamy coconut milk sauce. The fish fillets soak up the spices and coconut milk, making every bite flavorful and satisfying. This dish is an excellent choice for anyone seeking a nutritious, low-carb meal that’s both delicious and easy to prepare.

Keto Fish Curry with Eggplant and Coconut Milk

This keto fish curry with eggplant and coconut milk is a savory, comforting dish that pairs the tender texture of eggplant with flaky fish in a creamy coconut milk sauce. The eggplant soaks up the rich coconut milk, providing a silky, satisfying texture that complements the delicate fish. The blend of spices, including cumin, coriander, and turmeric, adds warmth and depth to the curry, making it a flavorful and aromatic meal. This dish is perfect for those following a low-carb diet, offering a nutritious and filling option for any meal.

Ingredients:

• White fish fillets (such as cod or haddock), 500g
• Coconut milk, 400ml
• Eggplant, diced, 1 medium
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Onion, finely chopped, 1 medium
• Ground cumin, 1 tsp
• Ground coriander, 1/2 tsp
• Ground turmeric, 1/2 tsp
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

• Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing until softened.
• Stir in cumin, coriander, and turmeric, allowing the spices to toast for a minute.
• Add the diced eggplant to the pan and cook until tender, about 7 minutes.
• Pour in the coconut milk and bring to a simmer. Let it cook for another 5 minutes to allow the flavors to combine.
• Season with salt and pepper to taste.
• Gently add the fish fillets to the pan, ensuring they are submerged in the sauce. Simmer for 8-10 minutes until the fish is fully cooked.
• Garnish with fresh cilantro and serve hot with cauliflower rice or sautéed greens.

This keto fish curry with eggplant offers a beautifully rich and satisfying dish. The eggplant provides a tender, creamy texture, which complements the coconut milk and spices perfectly. The flavors meld together in the curry, creating a fulfilling meal that’s both nutritious and low in carbs. It’s a great choice for anyone looking for a keto-friendly meal that’s both comforting and indulgent.

Keto Fish Curry with Mushrooms and Coconut Milk

This keto fish curry with mushrooms and coconut milk offers a savory, earthy dish with the added richness of coconut milk. The mushrooms add depth to the curry, absorbing the flavors of the coconut milk and spices, while the fish fillets remain tender and juicy. The combination of cumin, coriander, and turmeric spices gives the curry a warm, aromatic flavor that’s perfect for a comforting, low-carb meal. This dish is ideal for anyone seeking a flavorful and satisfying keto meal that’s easy to prepare and packed with nutrients.

Ingredients:

• White fish fillets (such as tilapia or snapper), 500g
• Coconut milk, 400ml
• Mushrooms (such as button or cremini), sliced, 2 cups
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Onion, finely chopped, 1 medium
• Ground cumin, 1 tsp
• Ground coriander, 1/2 tsp
• Ground turmeric, 1/2 tsp
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened.
• Stir in cumin, coriander, and turmeric, letting the spices bloom for a minute.
• Add the sliced mushrooms to the pan and cook until they release their moisture and soften, about 5 minutes.
• Pour in the coconut milk and bring the mixture to a simmer. Let it cook for another 5 minutes to combine the flavors.
• Season with salt and pepper to taste.
• Gently add the fish fillets to the pan, ensuring they are submerged in the sauce. Simmer for 8-10 minutes until the fish is fully cooked.
• Garnish with fresh cilantro and serve hot with cauliflower rice or sautéed greens.

The mushrooms in this keto fish curry provide a deep, savory flavor that pairs beautifully with the creamy coconut milk and spices. The coconut milk base brings a luxurious texture to the dish, while the spices add warmth and complexity. This curry is both satisfying and nutritious, making it a fantastic option for anyone on a keto diet who wants a flavorful and wholesome meal.

Keto Fish Curry with Avocado and Coconut Milk

This keto fish curry with avocado and coconut milk combines the richness of avocado with the creamy, flavorful coconut milk base. The avocado adds a creamy, buttery texture that balances out the spices and the natural sweetness of the coconut milk. The fish fillets soak up the spices and coconut milk, creating a perfectly tender and flavorful bite. The spices, including cumin, coriander, and turmeric, infuse the curry with a warm, aromatic flavor that pairs beautifully with the creamy avocado. This dish is an indulgent yet healthy choice for a low-carb meal.

Ingredients:

• White fish fillets (such as cod or haddock), 500g
• Coconut milk, 400ml
• Avocado, diced, 1 large
• Olive oil, 2 tbsp
• Garlic cloves, minced, 3
• Onion, finely chopped, 1 medium
• Ground cumin, 1 tsp
• Ground coriander, 1/2 tsp
• Ground turmeric, 1/2 tsp
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened.
• Stir in cumin, coriander, and turmeric, allowing the spices to toast for a minute.
• Pour in the coconut milk and bring to a simmer. Let it cook for another 5 minutes to combine the flavors.
• Season with salt and pepper to taste.
• Gently add the fish fillets to the pan, ensuring they are submerged in the sauce. Simmer for 8-10 minutes until the fish is fully cooked.
• Add the diced avocado and gently stir it into the curry, letting it warm up in the sauce for another 2 minutes.
• Garnish with fresh cilantro and serve hot with cauliflower rice or sautéed greens.

The creamy avocado in this keto fish curry adds a smooth, buttery texture that perfectly complements the richness of the coconut milk. The spices bring warmth and depth to the dish, making every bite flavorful and comforting. This dish is a unique, indulgent take on a traditional curry, offering a satisfying and nutritious meal that’s both low in carbs and packed with healthy fats. It’s a great option for anyone following a keto lifestyle.

Note: More recipes are coming soon!