Salmon and Coconut Curry

About

This quick and easy Keto fish curry is packed with flavor and healthy fats. Tender salmon pieces are simmered in a rich and creamy broth of tomato, coconut and curry spices, then topped with fresh cilantro and crunchy toasted coconut flakes. This is the best Keto fish curry when you are short on time and looking for a simple yet flavorsome weeknight dinner.

Can I Use A Different Fish?

We have used fresh salmon fillets for our Keto-friendly fish recipe. Salmon is a great choice for Keto diets as it is naturally rich in healthy fats and omega 3’s. If you like you may substitute this for an alternative fish such as cod or haddock. Simply follow the recipe as written, adjusting cooking times as needed for your chosen fish.

Serving Suggestions

This creamy Keto fish curry is perfect served over a portion of cauliflower rice to make a hearty and healthy lunch or dinner option. The curry would also be delicious served simply with a side of steamed green beans or broccoli. Please be sure to adjust your macros to account for any changes or additions made to the recipe.

Ingredients

2 fillet salmon fillet by morrisons
1 tablespoon coconut oil
1 tablespoon red onion
1 clove garlic
1 tablespoon curry powder
1 tablespoon unsweetened toasted coconut flakes by let's do organic
1 tablespoon cilantro
½ cup coconut cream (liquid from grated meat)
¼ cup tomato sauce
¼ cup vegetable broth, bouillon or consomme
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Heat the coconut oil in a large saucepan/Dutch oven. Add the salmon fillets to the pan. Cook the salmon for several minutes on each side until cooked through and lightly golden. Remove from the pan and set to one side.
Finely chop the onion and thinly slice the garlic. Add them to the pan used to cook the salmon. Sweat gently for a few minutes until tender and fragrant.
Add the coconut cream, stock, curry powder, salt, pepper, and tomato sauce. Stir well to combine. Bring to a gentle boil, then reduce to a simmer for 7-8 minutes to thicken and reduce the sauce. You may add more seasoning or spices as desired to suit your personal taste.
Flake the cooked salmon into the sauce. Heat the salmon through for a minute or two more until piping hot, and the sauce is thick and creamy. If you would like a thinner sauce, simply add a little more stock or water.
Divide the curry between two serving dishes. Finely chop the fresh cilantro. Scatter the toasted coconut flakes and cilantro over the curry and serve hot with your preferred low carb sides.