Ingredients

  • Serves 2 people
  • 10 curry leaves

  • 20 ml rice bran oil

  • 100 g tomato (cut into wedges)

  • 120 ml water

  • 80 g eggplant (cut into cubes or batons)

  • 80 g okra (cut into 1-inch lengths)

  • 40 g tamarind paste

  • 30 g coconut sugar

  • ½ tbsp lime juice

  • ¾ tsp salt

     

  • curry paste:

    10 g lemongrass (sliced thin)

  • 200 g tomatoes (chopped)

  • 80 g shallots (chopped)

  • 1.5 tsp garlic (chopped)

  • 1.5 tsp ginger (chopped)

     

  • dry spices:

    1 tsp chilli powder

  • 3 tbsp curry powder

     

  • fish:

    2 seabass fillets (180 g each)

  • 15 ml coconut oil

  • ¼  tsp salt

  • ¼ tsp pepper

     

  • broccoli biryani:

    300 g broccoli (riced)

  • 60 g yellow onions (diced)

  • 10 ml coconut oil 

  • 3 tbsp fresh coriander (chopped)

  • 1 tbsp garam masala

  • 2 tsp ground cumin

  • 1.5 tsp garlic (chopped)

  • 1.5 tsp ginger (chopped)

  • ½ tsp ground turmeric

  • ½ tsp ground coriander

  • ½ tsp paprika

     

  • garnish:

    2 tbsp fresh coriander (chopped)

     

Tamarind Fish Curry with Broccoli Biryani
Recipe Courtesy of
Fitthree

Tamarind Fish Curry with Broccoli Biryani

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Missing biryani while on a low carb or keto diet? Fret not! This modern, low carb take on Tamarind Fish Curry with Broccoli Biryani looks great on the plate and tastes delicious too with Indian-inspired flavors. Shredded or riced broccoli has a nice bite to it and holds its shape well in high heat, providing a soft crunchy contrasting texture to the flaky fish and smooth curry. Out of broccoli? You can easily substitute it with riced cauliflower as well.
  • Medium
  • 15 min
  • 30 min
  • 15 min
  • 3 steps
  • 30 Ingredients
  • Medium
  • 3 steps
  • 30 Ingredients
  • 15 min
  • 30 min
  • 15 min

Instructions

  1. Make the curry

    • First, combine all the curry paste ingredients in a blender or pestle and mortar and process to a fine paste.
    • In a small pot, heat the oil over medium heat and fry the curry leaves till crispy.
    • Remove the leaves and set aside.
    • Add the curry paste to the same pot and cook, stirring for 8 - 10 minutes till fragrant.
    • Add the dry spices and cook for another minute, then add the water.
    • Add the vegetables and cook for 5 minutes, then add the tamarind, sugar, salt, lime juice and fried curry leaves.
    • Cook for a further 2 minutes on low heat before setting aside.
    Make the curry


  2. Make the briyani

    • Heat a clean pan over medium heat, then add half the coconut oil.
    • When hot, add the riced broccoli and cook till dry, remove and set aside.
    • Add the remaining oil, and sauté the onion, ginger and garlic till fragrant.
    • Toss in the dry ground spices, add the water, stir well and cook for 5 minutes over low heat. 
    • Add the broccoli back in, mix well and remove from heat.
    Make the briyani


  3. Cook the fish

    • Heat a clean pan over medium heat, then add the coconut oil.
    • Season the fish well with salt and pepper.
    • When the pan is hot, add the fish skin side down and cook for about 1.5 - 2 minutes, before turning and cooking for a remaining 2-3 minutes. 
    • Remove from heat.
    Cook the fish


Plate and Serve!

To plate the dish, mound the broccoli briyani on plates or in bowls. Top each broccoli mound with a fish fillet. Serve the curry on the side and garnish with coriander leaves

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • 10 curry leaves

    • 20 ml rice bran oil

    • 100 g tomato (cut into wedges)

    • 120 ml water

    • 80 g eggplant (cut into cubes or batons)

    • 80 g okra (cut into 1-inch lengths)

    • 40 g tamarind paste

    • 30 g coconut sugar

    • ½ tbsp lime juice

    • ¾ tsp salt

       

    • curry paste:

      10 g lemongrass (sliced thin)

    • 200 g tomatoes (chopped)

    • 80 g shallots (chopped)

    • 1.5 tsp garlic (chopped)

    • 1.5 tsp ginger (chopped)

       

    • dry spices:

      1 tsp chilli powder

    • 3 tbsp curry powder

       

    • fish:

      2 seabass fillets (180 g each)

    • 15 ml coconut oil

    • ¼  tsp salt

    • ¼ tsp pepper

       

    • broccoli biryani:

      300 g broccoli (riced)

    • 60 g yellow onions (diced)

    • 10 ml coconut oil 

    • 3 tbsp fresh coriander (chopped)

    • 1 tbsp garam masala

    • 2 tsp ground cumin

    • 1.5 tsp garlic (chopped)

    • 1.5 tsp ginger (chopped)

    • ½ tsp ground turmeric

    • ½ tsp ground coriander

    • ½ tsp paprika

       

    • garnish:

      2 tbsp fresh coriander (chopped)

       

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