Coconut Fish Curry

Craving a curry that’s ready in minutes? This Low Carb High fat curry is quick easy and delicious.

Warming and fragrant, this will be an instant LCHF favourite.

Serves 2


  • 200g white fish, chopped into 1 inch chunks
  • 1 small handful cherry tomatoes (approx. 100g)
  • 1 handful spinach (approx. 100g)
  • 1 onion, finely sliced
  • 1 garlic clove, crushed
  • 1 thumb fresh ginger, grated, (approx. 20g)
  • 2 chillies, finely chopped
  • 1 tin coconut milk (400ml)
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1 lime, juiced
  • 4 curry leaves (or a bay leaf)
  • 1 dash fish sauce
  • 1 small handful fresh coriander, chopped
  • 25g butter
  • salt and pepper


  1. Gently brown the onions in the butter with the ginger and garlic.
  2. Once browned stir all of the spices in well.
  3. Add the fish to the pan and turn it gently in the onions and spices and allow the sides of the fish cubes to begin cooking.
  4. Once the fish has begun to turn opaque squeeze the lime juice over the fish and add the tomatoes, coconut milk, curry leaves and a splash of fish sauce, stir well and leave to simmer gently for 10-12 minutes until the fish is cooked.
  5. Season and serve topped with fresh coriander.

Tips: Serve over cauliflower rice.

Per serving this recipe contains 21.5g fat, 26.6g protein and 11.3g carbs.

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