Food & Wine Red Fish Curry Recipe

Keto Friendliness Gauge

Net Carbs are 3% of calories per serving, at 8g per serving. This food is keto-friendly.

How keto-friendly is Food & Wine Red Fish Curry? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Food & Wine Red Fish Curry Recipe

  • Net Carbs are 3% of calories per serving, at 8g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Food & Wine Red Fish Curry Recipe Nutrition Label

Nutrition Facts

Serving Size: 10 servings   ( 193 g )
Amount Per Serving
Calories: 246
Total Fat: 13g
Saturated Fat: 1g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 9g
Trans Fat: 0g
Cholesterol: 51mg
Sodium: 447mg
Total Carbohydrates: 11g
Dietary Fiber: 3g
Sugar: 4g
Protein: 22g
Calcium: 60mg Iron: 2mg
Potassium: 568mg Vitamin A: 27mcg
Vitamin C: 51mg Vitamin D: 3mcg

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup fresh curry leaves
  • 15 garlic cloves, smashed
  • 4 medium shallots, thinly sliced
  • One 2-inch piece of ginger, peeled and julienned (1/4 cup)
  • 4 long hot green chiles, seeded and thinly sliced crosswise
  • 1 tablespoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 2 tablespoons tamarind puree
  • 1 cup tomato puree or one 14-ounce can of whole tomatoes with juice, pureed in a food processor
  • Six 6-ounce skinless tilapia fillets
  • Salt and freshly ground black pepper
  • Cilantro leaves, for garnish

Instructions

Visit Food & Wine's website to view the recipe instructions. (Via Edamam)