Radish and Fish Curry

Dive into the comforting warmth of this Radish and Fish Curry, a vibrant fusion of tender white fish fillets and delicately spiced radishes simmered in a rich coconut milk base. This recipe brings together the bold flavors of aromatic mustard and cumin seeds, creamy curry powder, and a hint of heat from green chilies to create a dish that's both wholesome and exotic. The earthy sweetness of radishes perfectly balances the savory fish, while fresh cilantro adds a fragrant finishing touch. Ready in just under an hour, this curry is perfect for a satisfying family dinner and pairs beautifully with steamed rice or naan. Packed with flavor and nutrients, this dish is a must-try for lovers of Indian-inspired cuisine! Keywords: radish and fish curry, fish curry recipe, coconut milk curry, Indian-inspired curry, easy dinner ideas.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams white fish fillets (such as cod or tilapia)
• 200 grams red radishes
• 1 medium onion
• 1 medium tomato
• 2 pieces green chili
• 4 pieces garlic cloves
• 1 inch piece ginger
• 400 ml coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 tablespoons cooking oil
• 200 ml water
• 1.5 teaspoons salt
• 2 tablespoons fresh cilantro

Directions

Step 1

Wash the fish fillets under cold water and pat them dry with paper towels. Cut them into 2-inch pieces and set aside.

Step 2

Slice the radishes into thin rounds. Finely chop the onion and tomato. Cut the green chilies into small pieces. Crush the garlic cloves and grate the ginger.

Step 3

In a large pot or pan, heat the cooking oil over medium heat. Add the mustard seeds and cumin seeds. Allow them to sizzle for about 30 seconds until fragrant.

Step 4

Add the chopped onion, garlic, and ginger to the pan. Sauté for about 3-4 minutes until the onions become translucent.

Step 5

Stir in the chopped tomato and green chilies. Cook for an additional 3 minutes until the tomato begins to soften.

Step 6

Add the curry powder, turmeric powder, and salt to the pan, stirring well to coat the onion and tomato mixture.

Step 7

Pour in the coconut milk and water, stir, and bring the mixture to a gentle boil.

Step 8

Add the radish slices. Cover the pot, reduce the heat to low, and simmer for about 10 minutes or until the radishes are tender.

Step 9

Gently add the fish pieces into the simmering curry. Cover and cook for an additional 6-8 minutes, or until the fish is cooked through and flaky.

Step 10

Taste and adjust seasonings if necessary.

Step 11

Garnish the curry with freshly chopped cilantro before serving.

Step 12

Serve the radish and fish curry hot, with steamed rice or warm naan bread.

Nutrition Facts

Serving size	1700.3 grams (1700.3g)

Amount per serving	% Daily Value*
Calories	1141

Total Fat 39.20g	50%
Saturated Fat 6.60g	33%
Polyunsaturated Fat 0.10g
Cholesterol 300mg	100%
Sodium 9268mg	403%
Total Carbohydrate 81.80g	30%
Dietary Fiber 9.60g	34%
Total Sugars 51.10g
Protein 118.10g	236%

Vitamin D 1000IU	5000%
Calcium 313mg	24%
Iron 17mg	96%
Potassium 3181mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 41.0%

Carbs: 28.4%