The easiest 20-minute fish curry made with firm your favorite white fish cooked in a creamy curry coconut broth. Packed with flavor, low carb and keto friendly.
1
Heat the coconut oil over medium high heat. Add the onion and cook for 3-4 minutes until it begins to soften. Add the garlic, ginger, basil, and red pepper flakes. Cook for 1 minute until fragrant.
2
Add the tomatoes and cook until they soften and begin to release their liquid. Add the curry powder (or paste) and cook for 1-2 minutes until fragrant.