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Cardamom-Infused Mahi-Mahi Curry, a Nutrient-Dense Meal
Craving a warm, comforting meal? This Cardamom-Infused Mahi-Mahi Curry delivers rich flavors and healing benefits.
It’s perfect for those following anti-inflammatory, gluten-free, and Paleo diets. Plus, the combination of spices makes it truly irresistible.
While many curry recipes use chicken, this one stands out with fresh mahi-mahi. You’ll love its tender, flaky texture!
Incorporating vegetables like sweet potatoes, zucchini, and kale ensures it’s both hearty and nutritious. So, it’s not just tasty but also nourishing.
What’s more, the creamy coconut milk balances the spices beautifully. The result? A satisfying, flavorful dish your whole family will enjoy!
Make this Cardamom-Infused Mahi-Mahi Curry part of your regular meal rotation. It’s simple, healthy, and ideal for weeknight dinners.
Health Benefits of Cardamom-Infused Mahi-Mahi Curry
This Cardamom-Infused Mahi-Mahi Curry is packed with nutrients to support your well-being.
First, mahi-mahi is rich in lean protein, which promotes muscle repair and keeps you feeling full longer. It’s also high in omega-3 fatty acids, known to reduce inflammation and support heart health.
The sweet potatoes provide fiber, helping to improve digestion and maintain balanced blood sugar levels.
Kale is loaded with antioxidants, which may protect your body from oxidative stress and inflammation.
Turmeric, a key spice in this dish, contains curcumin, which may reduce autoimmune symptoms and support immune health.
Plus, coconut milk offers healthy fats, essential for energy and absorbing fat-soluble vitamins like A, D, E, and K.
What’s more, the bone broth in this Cardamom-Infused Mahi-Mahi Curry contributes to gut healing and supports joint health.
Together, these ingredients help reduce inflammation, promote gut health, and strengthen your immune system.
Ingredients for Cardamom-Infused Mahi-Mahi Curry
Mahi-mahi (1.5 lbs / 680 g): A lean source of protein, mahi-mahi is rich in omega-3 fatty acids, supporting heart health and brain function.
Avocado oil (1 tbsp): Rich in monounsaturated fats, avocado oil promotes healthy skin and aids in nutrient absorption.
Small onion (1, finely chopped): Onions are full of antioxidants that support the immune system. They add depth and natural sweetness to the curry.
Garlic (3 cloves, or garlic powder): Garlic boosts the immune system and adds a rich, savory flavor to the dish.
Fresh ginger (1 tbsp, grated): Ginger reduces inflammation and supports digestion, making it a perfect addition to this curry.
Ground cardamom (1 tsp): Cardamom adds a unique, aromatic flavor and is known for its digestive benefits and antioxidant properties.
Cinnamon (½ tsp): Cinnamon helps regulate blood sugar levels and provides anti-inflammatory benefits.
Turmeric (½ tsp): With curcumin, turmeric has powerful anti-inflammatory effects and supports immune health.
Salt (½ tsp): Salt enhances flavor and helps balance electrolytes and hydration.
Coconut milk (1 cup): Coconut milk adds healthy fats and creates a creamy texture, supporting energy and skin health.
Bone broth (½ cup): Rich in collagen, bone broth supports joint health and gut healing, adding depth to the curry’s flavor.
Tapioca starch (1 tbsp, optional): For a thicker sauce, tapioca starch helps create the perfect texture without altering the flavor.
Zucchini (1 medium, sliced): Zucchini is low in calories and rich in vitamins A and C, adding texture and freshness.
Carrot (1, sliced or julienned): High in beta-carotene, carrots support eye health and add sweetness.
Sweet potato (1, peeled and diced): A source of fiber and vitamins, sweet potatoes complement the spices with their natural sweetness.
Kale (2 cups, chopped): Kale is packed with antioxidants and vitamins, boosting immune health and adding hearty texture to the curry.
Each ingredient in this Cardamom-Infused Mahi-Mahi Curry is carefully chosen to enhance the dish’s flavor and nutritional value.
Instructions:
Prepare the Fish: Start by cutting the mahi-mahi into bite-sized pieces. Set them aside for later use.
Sauté the Aromatics: Heat avocado oil over medium heat in a large pot. Add the chopped onion and sauté for about 5 minutes, until softened and fragrant. If you’re using garlic cloves, add them now. Sauté for 1-2 minutes until fragrant. If using garlic powder, add it later with the other spices. Add the grated ginger, ground cardamom, cinnamon, turmeric, and salt. Stir well to combine and let the spices bloom for 1-2 minutes, releasing their aroma.
Add Liquids and Vegetables: Pour in the coconut milk and bone broth, stirring to combine. Bring the mixture to a simmer over medium heat. Add the sliced zucchini, carrot, and diced sweet potato to the pot. Cover and cook for 15-20 minutes, or until the vegetables are tender.
Add the Fish: Once the vegetables are tender, gently stir in the mahi-mahi pieces. Simmer for 10-15 minutes until the fish is cooked through and flakes easily with a fork.
Thicken the Curry (Optional): If you prefer a thicker curry, mix the tapioca starch with a little cold water to make a slurry. Stir this mixture into the curry and cook for 2-3 minutes until the sauce thickens.
Serve: Once the curry is ready, serve it hot, garnished with fresh cilantro leaves. Add lemon wedges on the side for an extra burst of flavor. Enjoy your delicious meal!
If you liked this recipe, you might also enjoy these delicious options:
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Your feedback means a lot to me! If you tried this recipe or have any suggestions, questions, or variations you’d like to share, drop a comment below.
Cardamom-Infused Mahi-Mahi Curry
Course: Dinner, LunchCuisine: IndianDifficulty: Medium4
servings15
minutes40
minutes394
kcalCardamom-Infused Mahi-Mahi is a warming and aromatic curry featuring tender mahi-mahi, nutrient-packed vegetables like sweet potato, zucchini, and kale, simmered in a rich coconut milk sauce. This anti-inflammatory, gluten-free, and dairy-free dish is packed with gut-healing ingredients like bone broth, turmeric, and ginger. This comforting recipe is a great way to support autoimmune health while enjoying a flavorful meal. Ideal for meal prep, this one-pot curry makes a nourishing dinner that’s both wholesome and easy to make.
Ingredients
1.5 lbs (680 g) mahi-mahi, cut into bite-sized pieces
1 tbsp avocado oil or coconut oil
1 small onion, finely chopped
3 cloves garlic (if tolerated) or garlic powder (to taste)
1 tbsp fresh ginger, grated
1 tsp ground cardamom (or 1.5-2 whole pods, cracked and seeds ground)
1/2 tsp cinnamon powder
1/2 tsp turmeric powder
1/2 tsp salt (to taste)
1 cup coconut milk
1/2 cup bone broth or water
1 tbsp tapioca starch (optional, for thickening)
1 medium zucchini (or yellow squash), sliced
1 carrot, sliced or julienned
1 sweet potato, peeled and diced into small cubes
2 cups kale, chopped (stems removed)
Fresh cilantro leaves (for garnish)
Lemon wedges (for garnish)
Directions
- Cut the mahi-mahi into bite-sized pieces and set aside.
- In a large pot or skillet, heat the avocado oil or coconut oil over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- If using garlic cloves, add them now and sauté for an additional 1-2 minutes, until fragrant. If using garlic powder, add it later with the other spices.
- Add the grated ginger, ground cardamom, cinnamon, turmeric, and salt. Stir to combine and let the spices bloom for about 1-2 minutes.
- Pour in the coconut milk and bone broth, stirring to combine. Bring to a simmer.
- Add the sliced carrot and diced sweet potato to the pot. Cover and cook for 15-20 minutes, or until the vegetables are tender.
- Once the vegetables are tender, gently stir in the mahi-mahi pieces and the zucchini. Simmer for an additional 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- If you prefer a thicker curry, mix the tapioca starch with a little cold water to create a slurry. Stir this into the curry and cook for another 2-3 minutes until the sauce thickens.
- Serve the curry hot, garnished with fresh cilantro leaves and lemon wedges on the side.
Notes
- Vegetable Variations: Feel free to swap out the vegetables based on what you have on hand. Spinach can be used instead of kale, and butternut squash or pumpkin can replace sweet potato.
- Cooking Tips: Be careful not to overcook the mahi-mahi. It only needs about 5-7 minutes to cook through. The fish should be tender and flaky.
- Thickening Option: If you prefer a thicker curry, use tapioca starch mixed with a bit of water to create a slurry. Stir it in during the last few minutes of cooking.
- Bone Broth: Use homemade bone broth for added gut-healing benefits. If using store-bought, check for AIP-compliant ingredients.
- Leftovers: This curry stores well in the fridge for up to 3 days. Reheat gently on the stove to maintain the best texture.
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