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Keto Creamy Salmon Curry
Geri Terry
This keto meal is sure to satisfy, and with slamming curry flavor this salmon is sure to please.
5
from 1 vote
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Course
Dinner, Lunch
Cuisine
Indian
Servings
4
serving
Calories
400
Ingredients
1x
2x
3x
1 1/2
lb
Salmon fillets
skinless and boneless cut into 2 inch chunks
1
Lg Leek
sliced
1
Lg Zucchini
cut into thick strips
2
Garlic cloves
2
tsp
Ground coriander
1
tsp
Ground ginger
1
tbsp
Lemon peel
finely zested
1
tsp
Chilli powder
1
Bay-leaf
1
tsp
Ground turmeric
1/2
cup
Tamarind water
1
cup
Coconut cream
2
tbsp
Ghee
To serve:
2
cup
Spinach
or arugula leaves
2
tbsp
Mint leaves
finely chopped
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Instructions
Heat the ghee in a large heavy-based skillet over medium to high heat. Once hot, add the leek and garlic and fry until tender.
Add the zucchini and cook for another 2 – 3 minutes.
Stir in the chili, ginger, turmeric, coriander, lemon zest, bay leaf, salt, and tamarind water.
Let this mixture simmer for 10 minutes, then add in the fish and gently toss through.
Add the coconut cream, give the curry a gentle stir then cover and simmer for another 15 minutes or until fish flakes with a fork.
Serve hot with a side of spinach or arugula leaves and garnish with finely chopped mint leaves.
Ensure to remove the bay leaf before serving.
Nutrition Facts
Keto Creamy Salmon Curry
Serving Size
1 serving
Amount per Serving
Calories
400
% Daily Value*
Fat
26
g
40
%
Sodium
420
mg
18
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Protein
34
g
68
%
Sugar Alcohol
3
G
Net Carbs
4
G
* Percent Daily Values are based on a 2000 calorie diet.
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Keto Creamy Salmon Curry