Keto Malaysian Fish Curry with Zucchini Noodles

Ingredients

• about 680 g White fish fillets (cod, snapper)
• 4 medium Zucchini
• 1 can Coconut milk (full-fat)
• 2 tbsp Curry powder
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 medium Onion
• 2 tbsp Lime juice
• 1/2 tsp Chili flakes
• 2 tbsp Coconut oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the zucchini noodles by spiralizing the 4 medium zucchini. Cut the about 680 g of white fish fillets into bite-sized pieces, about 2.54 cm cubes.
2. 2Heat the 2 tablespoons of coconut oil in a 30.48 cm skillet over medium heat, about 175°C.
3. 3Add the 1 medium onion (finely chopped), 1 tablespoon of ginger (minced), and 2 cloves of garlic (minced) to the skillet. Sauté for 3-5 minutes, stirring occasionally, until the onion is softened and the mixture is fragrant.
4. 4Stir in the 2 tablespoons of curry powder and 1/2 teaspoon of chili flakes. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
5. 5Pour in the 1 can of full-fat coconut milk and bring the mixture to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce has slightly thickened.
6. 6Carefully add the bite-sized fish pieces to the simmering sauce. Cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
7. 7Remove the skillet from the heat and stir in the 2 tablespoons of lime juice.
8. 8Serve the fish curry immediately over the prepared zucchini noodles.

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