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A few years back, a friend cooked me the most amazing fish curry — soft fillets poached in a deliciously flavoured broth.

I asked for the recipe to make it myself, and was sent through a loooong email with many ingredients that even my well-stocked pantry didn’t have. Asides from the ingredient list, the method seemed a little convoluted, involving three pans, a blender, and a couple of hours effort. It may be delicious but we like to keep low-carb eating as simple as possible.

While I don’t mind putting in the hard yards to make delicious food, I also love my quick and easy staples, so I set about recreating the recipe using what I had on hand (except for the fish, obviously, though you could use frozen fillets here instead).

The result was not only super quick and easy, it was also delicious, and so this dish which we named ‘In-a-hurry fish curry’ became a staple low-carb weeknight meal that can be served with any keto-approved sides: cauliflower rice, shirataki rice, steamed or even roasted veggies.

To speed up the process even more, the curry sauce can be made ahead of time so that all you need to do to bring the meal together is heat it and poach the fish — 10 minutes later you’re ready to eat a satisfying low-carb dinner!

The recipe below makes four serves, though it can easily be halved, doubled or tripled to serve more. I like to serve it with some greens stir-fried in a little oil and garlic, and/or some cauli-rice. You could also skip the sides altogether and serve it as a nutritious low-carb soup.

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Suggested side dish options

cauliflower rice (plain cauli-rice or flavoured cauli-rice)

shirataki rice (here's how to prepare shirataki products)

steamed veggies such as green beans and broccoli

roasted veggies such as eggplants and zucchini

0 days, 0 hours, 10 minutes Hands-on 15 minutes Overall 25 minutes Serving size about 1 1/ 4 cups, no side Allergy information for In-A-Hurry Fish Curry ✔ Gluten free ✔ Dairy free ✔ Egg free ✔ Nut free ✔ Pork free ✔ Avocado free ✔ Shellfish free Pescatarian Print Recipe Download Recipe

Nutritional values (per serving, about 1 1/ 4 cups, no side)

Net carbs 6.1 grams Protein 30.1 grams Fat 31.6 grams Calories 431 kcal Calories from carbs 6%, protein 28%, fat 66% Total carbs 9.3 grams Fiber 3.1 grams Sugars 2.2 grams Saturated fat 26 grams Sodium 168 mg ( 7 % RDA ) Magnesium 81 mg ( 20 % RDA ) Potassium 1,055 mg ( 53 % EMR )

Ingredients (makes 4 servings) 2 tbsp virgin coconut oil or ghee (30 ml)

1 small yellow onion, finely chopped (70 g/ 2.5 oz)

2 tbsp ginger, grated, about 2.5 cm/ 1 inch piece (12 g/ 0.4 a oz)

2 cloves garlic, minced

1 tbsp curry powder (mild or hot to preferred taste)

1 cup coconut cream (240 ml/ 8 fl oz)

1 cup prepared vegetable stock, fish stock or water (240 ml/ 8 fl oz)

2 medium tomatoes, chopped or 2 / 3 cup canned tomatoes (150 g/ 3.5 oz)

cup canned tomatoes (150 g/ 3.5 oz) 4 thick skinless fillets of firm white fish such as cod (600 g/ 1.3 lbs)

Optional: freshly sliced red chillies, cilantro (coriander) and lime wedges, to serve

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Dearna Bond Creator of ToHerCore.com Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses. More posts by Dearna Bond