Epic Keto Curry!
People have often requested that I do more fish recipes. Truth be told I don’t eat as much fish as I would like to. I’d say chicken is my meat of choice for regular cooking while beef and pork are my next preference.
Fish curry is often made in my house. We have a cook, Kavita, who makes it and I’ve learnt this recipe from her. So full credit to her not just for this dish but in general for teaching me a bunch of Indian recipes.
As most of you might know my pallet leans more towards the cuisines of the west. Roast chicken, tuna salad, beef stroganoff and ham sandwiches to name a few. Anyway this curry is super easy to make, you can use any fish you have available or even prawns for that matter. So enjoy!
Will chicken do?
I’m positive there will be people who don’t eat fish. So in advance, yes you can use chicken in this recipe. That will make it a chicken curry. However I already have a Keto chicken curry and another Keto chicken curry recipe on the website. My vegetarian friends can use paneer in place of the fish. If you eat eggs I also have an egg curry and an egg masala recipe.
What the fish?
For the most part despite the variety of fish, most of them cook pretty similar. White fish of course are the most common to each other, like cod, haddock, basa and tilapia. Salmon without skin cooks equally fast. If you are using any fish that eats better with crispy skin I recommend removing it when making the curry. What you can do is crisp up that skin in the oven for a quick snack.
A lot of people like frying their fish before using it in stews and in some curries too but in a lot of fish curries like this you don’t need it. There are spices and it’s great to poach the fish in that curry. I love the texture of poached fixed it’s superb.
This curry has the mild flavour from the tomato and onion. Normally you eat it with rice but cauliflower rice works perfectly for those on a Keto diet. You can also pour it over some mashed cauliflower though that’s not typical. I can’t remember anyone eating fish curry over mashed potato. What’s great is this recipe is dairy free since we use coconut milk. However if you wish to use dairy you can add some heavy cream or a dollop of sour cream as well.
Low carb fish recipes
Fish of all kind are keto-friendly. And I have a number of keto fish recipes. Perhaps you’d like my fish in a lemon butter caper sauce. Or my pan seared salmon in a cream sauce which is one of my top fish dishes.
At the end of the day, eat more fish. It’s a nutrient dense ingredient. It’s packed with vitamins, minerals and most of all flavor. Fish is also a good source of omega-3 fatty acids. Especially salmon, sardines, maceral and tuna.
Nutrition Info (Per serving)
- Calories: x
- Net Carbs: x
- Carbs: x
- Fat: x
- Protein: x
- Fiber: x
This recipe makes 4 servings. Get this recipe on myfitnesspal. EDIT: I haven’t calculated macros yet.
Keto Fish Curry
- 300 grams Fish Fillets
- 200 grams Coconut Cream Order Online
- 100 ml Tomato Puree
- 100 grams Onions
- 10 grams Ginger Garlic Paste Order Online
- 1 Tsp Mustard Seeds Order Online
- 10 Curry Leaves Order Online
- 1 Green Chilli
- 1 Dried Red Chilli Order Online
- 2 Tbsp Ghee Order Online
- Salt to Taste
- Coriander to garnish
- couple of pieces of Kokum Order Online
- 1/2 Tsp Tumeric Order Online
- 1 Tsp Kashmiri Red Chilli Powder Order Online
- 1 Tsp Coriander Powder Order Online
- Start by grating the onion and also cutting your fish fillets into curry size pieces. Also soak the Kokum in about 50ml of hot water.
- Heat the ghee in a heavy bottom saucepan and once melted add in the mustard seeds.
- Cook the mustard seeds on a medium heat till they start popping and then add in the curry leaves and both green and dried red chillies. Cook for about a minute
- Add in the grated onion and then cook on a low-medium heat for about 4-5minutes till the onions just about start to get some colour on them. Then add in the ginger and garlic paste and continue cooking for another minute
- Then add in the tumeric, chilli powder and coriander powder. Cook the spices for about 1 minute before adding in the Kokum along with it's water and also the tomato puree. Add about 50ml of additional water
- Give it a good mix and cover with a lid and cook on a low heat for 5-8 minutes till the oils separate from the tomato puree.
- Then add in the coconut cream and mix well. Season with salt and taste it.
- Bring the curry up to a boil and lower the heat till the curry is gently simmering. Then add in the pieces of fish. Make sure they are submerged in the curry and cover and cook with the lid for about 4-5 minutes.
- Check that the fish is cooked and then turn off the heat and finish with fresh coriander.
- Serve the curry with some delicious cauliflower rice.