Sri Lankan Keto-Friendly Curry Feast: Coconut Fish Curry with Spicy Eggplant and Cauliflower Rice

Allergens

Fish (Fish), Coconut (Tree Nut)

Ingredients

• 1 lb firm white fish fillets (e.g., cod or snapper)
• 1 cup unsweetened coconut milk
• 2 tbsp coconut oil
• 1 large eggplant, diced
• 1 small cauliflower, grated into rice
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1
• inch piece ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. In a large pan or wok, heat coconut oil over medium heat. Add onion, garlic, and ginger, sautéing until softened and fragrant.
2. Stir in curry powder, turmeric, cayenne pepper (if using), salt, and black pepper, cooking for 1 minute to release the spices' aroma.
3. Add diced eggplant to the pan, stirring to coat with the spice mixture. Cook until softened and slightly browned, about 5 minutes. Remove from pan and set aside.
4. In the same pan, add fish fillets and coconut milk, gently simmering until the fish is cooked through, approximately 8 10 minutes.
5. While the fish cooks, prepare cauliflower rice by pulsing the grated cauliflower in a food processor or by finely chopping it. Sauté in a separate pan with a touch of coconut oil until tender and golden brown. Season to taste with salt and pepper.
6. Combine eggplant back into the pan with fish, gently stirring to heat through.
7. To serve, place a generous portion of cauliflower rice on each plate, followed by the spicy eggplant and fish curry. Garnish with fresh cilantro and lime wedges.

Chef’s Insight

To enhance the aroma and flavor, add a few curry leaves while cooking the eggplant.

Notes

Serve with a side of steamed green beans or asparagus for added nutrition.