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+ servings

Keto Seafood Korma

A bowlful of keto seafood korma from above
Prep Time 20 mins
Cook Time 1 hr
Servings 4 servings
Calories 554 kcal
Net Carbs 8.8 g
Keto seafood korma is an authentic fish and shrimp curry in a creamy spiced coconut gravy. This fish curry is a flavourful keto dinner when paired with cauliflower rice, or a low carb bhaji

Equipment

  • Knife and Cutting Board
  • deep frying pan, pot or wok with a lid
  • baking tray
  • can opener

Ingredients
 
 

  • 3 tablespoons butter/oil/ghee for frying
  • 1 small onion finely chopped
  • 4 cloves garlic finely chopped
  • 1 tablespoon (about 1") fresh ginger finely chopped
  • 2 whole green chilies
  • 2 tablespoons garam masala
  • 4 whole cardamom pods
  • 1 tablespoon coriander powder
  • 4 whole cloves
  • ½ cup water for water frying
  • 1 can coconut milk full fat
  • ½ cup plain yogurt
  • 2 tablespoons coconut flour ground coconut
  • 2 tablespoons butter/ghee
  • 1 pound jumbo shrimp/prawns shelled, thawed, and deveined
  • 1 pound whitefish (bluefish, cod, grouper, haddock, basa, halibut, etc.)
  • 1 whole lime juiced
  • toasted coconut flakes garnish
  • fresh cilantro garnish

Instructions
 

  • Chop, onions, garlic, and ginger, into fine, thin slices.
  • Heat, butter/oil/ghee in a deep frying pan, pot, or wok, Once the oil has heated, add the onions, garlic, ginger, and whole chilies. Season with salt, and fry stirring occasionally for 8-10 minutes until the onions begin to brown. Add oil as needed to prevent burning.
  • Make a well to expose the bottom of the pot and add, garam masala, cardamom pods, whole cloves, and coriander powder. Stir to combine and cook the spices for around 1 minute to toast. Don't let them burn.
  • Add the water to the pan 2 tablespoons as a time, stir and fry everything until the water has evaporated. Once evaporated add another 2 tablespoons of water and water fry again. Repeat the water frying until the onions and spices have formed a smooth paste.
  • Add a full (13.5 oz) can of full fat coconut milk to the pot and turn the temperature down to maintain a steady simmer. Cover with a lid and let simmer for 15-20 minutes, or until the milk has caramelized into a browner colour. Stir occasionally to prevent burning.
  • In a small bowl, mix together plain yogurt and coconut flour. Stir yogurt mixture into the pot and lower temperature to a gentle simmer.
  • Add butter, raw whitefish, and cleaned shrimp, stir to coat in the gravy and cover with a lid, the steam helps cook the fish. Simmer over medium-low heat for 8-10 minutes or until shrimp and fish are just cooked through.
  • Remove from heat and squeeze in the juice of one lime, serve garnished with fresh cilantro, chopped chilies, and toasted coconut flakes.

Toasted Coconut Flakes

  • Preheat oven to 375F [190C].
  • Line a baking sheet with parchment paper, and layout flaked shredded unsweetened coconut about 1/4 [7mm] inch thick. Salt liberally.
  • Bake for around 5-8 minutes until they start to turn a light brown colour. Keep an eye on them, it happens fast!

Notes

See full post above for further detail on important steps in this recipe. 
Fish Selection: As outlined above, use a firm, hardy whitefish. 
Coconut Milk Substitute: Unsweetened creamed coconut can be used if coconut milk is not available, used two or three 1 inch [16 cm] cubes of creamed coconut in its place. 
As with every curry recipe, this is a guide, feel free to add, remove, or change spices and aromatics as you please.
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Nutrition

Calories: 554kcalCarbohydrates: 11gProtein: 47gFat: 34gSaturated Fat: 25gSodium: 1715mgFiber: 2.2gSugar: 3.2gVitamin A: 889.86IUVitamin C: 2.86mgCalcium: 177.11mgIron: 1.13mgSugar Alcohols: 0.04gNet Carbs: 8.8g
Did you give this a try?Mention @yummyforadam or use #yummyforadam on instagram!
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Keywords: coconut milk, keto curry, keto fish curry, seafood, shrimp, whitefish