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Indian Spiced Fish with Mashed Pumpkin

This fish and mashed pumpkin dish is easy to make and so yummy!
Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine Indian
Servings 2 People


  • frying pan
  • pot
  • strainer/colander


  • 125 gram pumpkin cut into chunks
  • 160 gram whole fish (fillet)


  • .5 tsp Himalayan salt or to liking
  • .5 tsp black pepper or to liking
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp paprika
  • .5 tsp cardamom Strong flavor. If you like the stronger flavor you can do 1 tsp
  • .5 tsp cumin Strong flavor. If you like the stronger flavor you can do 1 tsp
  • Olive oil/Avocado Oil A little more than coating the pan

Mashed Pumpkin

  • salt to liking
  • black pepper to liking
  • garlic powder to liking
  • .5 tblsp butter


  • Add pumpkin to the pot and fill with water, enough to cover the pumpkin and put to boil for about 10 - 15 mins or until soft. Think soft potatoes for mashing.
  • While the pumpkin is boiling, wash fish with water and lemon, season both sides well with the salt, black pepper, garlic, cardamom, turmeric, cumin and paprika.
  • Once the pumpkin is done, drain through strainer and then let the pumpkin sit in the strainer over a bowl or in the sink to allow as much water to drain from the pumpkin.
  • While the pumpkin is draining excess water, heat oil in the frying pan on medium until very hot. Once hot, place fish skin down in pan. About 5 minutes on skin side until crispy (keep an eye on this) and then turn fish for an additional 3 minutes until cooked thoroughly.
  • Remove fish from pan once cooked and let it sit to rest.
  • While the fish is resting, put drained pumpkin in a bowl. Add butter, salt, black pepper and garlic and mash with fork or potato masher until it is mashed to your desired consistency.
  • Plate mashed pumpkin with fish and enjoy!


Pumpkin - 2.8 grams of net carbs per 125 grams. 
Keyword Fish, Indian, keto, low carb, pumpkin