Keto Recipe: Keto Seafood Korma

Keto Seafood Korma

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  1. Oh my god. This is something I never knew I needed. I am making this saturday, probably throw in some scotch bonnets though. MMMmmmmm Thank you.

  2. Keto seafood korma is a creamy coconut shrimp and whitefish curry, topped with crispy flakes of toasted coconut and lime juice. Pairs very well with cauliflower rice

    **NUTRITION (per serving):**

    Calories: 554kcal | Carbohydrates: 11g | Protein: 47g | Fat: 34g | Net Carbs: 8.8g


    – 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


    1. Chop, onions, garlic, and ginger, into fine, thin slices.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. In a small bowl, mix together plain yogurt and coconut flour. Stir yogurt mixture into the pot and lower temperature to a gentle simmer.
    7. 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.
    8. 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**

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

    **See the original recipe or pin it for later**: [](

  3. It looks delicious.

    I like this kind of food. In the last week, I eat the same delicious meal.

  4. This recipe looks super delicious – I love chicken korma, so I very much look forward to making this! Thanks very much for sharing!


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