This simple yet delicious fish curry is a tasty solution to those colder evenings. Savory and spicy, it will make you feel warm from the inside out.

Fish curry is a popular meal originating from Asia, where fish is a staple food. It is usually made with coconut milk and simmered until fragrant, and the seafood flavor is immersed through the sauce. Fish curry is generally best when accompanied with a pickled element, and this curry is no different. Pickled onions add a sour touch and cut through the rich sauce.

Fish is a low-carb, keto-friendly protein source. It is also lower in fat than other protein options, so it’s suitable for people strictly counting macros or keeping an eye on their fat intake. Because of its light taste and texture, fish is family-friendly and makes an excellent choice for fussy eaters.

Curry and rice go together perfectly. This fish curry recipe replaces the carb-heavy rice with a lighter yet just as delicious alternative, cauliflower rice. This version of cauli rice is lightly fried to enhance the slightly sweet, slightly savory taste of cauliflower.

This curry has medium heat with curry powder and sambal oelek. If you are making this curry for kids, you can always lower the amount of spice. Likewise, if you’re someone that likes a bit more heat, feel free to adjust the levels based on your preferences!

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


Fish Curry:
13 1/2 ounce can coconut milk
1 tablespoon curry powder
2 teaspoon fish sauce
1/4 cup red wine vinegar
1/2 medium red onion
2 teaspoon chili-garlic paste
16 ounce tilapia
1 tablespoon olive oil

Cauliflower Rice:
400 gram cauliflower, riced
2 tablespoon avocado oil
2 tablespoon soy sauce
2 tablespoon fresh cilantro, for garnish

Nutrition Summary: This makes a total of 4 servings of Keto Fish Curry. Each serving comes out to be 471 calories, 35g fat, 6.3g net carbs, and 34.6g protein.


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