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Creamy salmon, prawn & almond curry

Creamy salmon, prawn & almond curry served with rice

Creamy salmon, prawn & almond curry

Name: Creamy salmon, prawn & almond curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 3 (or 2 adults and 2 children)
Ingredients: 2 tbsp oil; 1 onion chopped; 2 garlic cloves crushed; 2 red peppers sliced; ½ tsp ground turmeric; 2 tsp ground cumin; 2 tsp ground coriander; 1 tbsp tomato purée; 70g ground almonds; 1 low-salt vegetable or chicken stock cube; 1½ tbsp double cream; 300g green beans; 2 salmon fillets (around 300g-350g), skin removed and cut into chunks; 150g raw king prawns; handful of coriander leaves picked; 150g brown rice cooked, to serve; ½ lime cut into wedges to serve

Cassie Best

Published: May 28, 2020 at 10:04 AM

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Serves 3 (or 2 adults and 2 children)

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.5 out of 5.49 ratingsRate

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Kids love a korma? This creamy salmon, prawn and almond curry will be a big hit with the whole family. Serve with poppadums or naan bread and mango chutney

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp oil
1 onion

chopped
2 garlic cloves

crushed
2 red peppers

sliced
½ tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
1 tbsp tomato purée
70g ground almonds
1 low-salt vegetable or chicken stock cube
1½ tbsp double cream
300g green beans
2 salmon fillets

(around 300g-350g), skin removed and cut into chunks
150g raw king prawns
handful of coriander

leaves picked
150g brown rice

cooked, to serve
½ lime

cut into wedges to serve

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Nutrition: Per serving (3)

kcal784
fat46g
saturates10g
carbs50g
sugars12g
fibre9g
protein39g
salt1.06g

Method

step 1

Heat the oil in a pan and cook the onion for 8-10 mins until starting to soften, then stir in the garlic and cook for 1 min. Add the peppers, spices, tomato purée and a splash of water. Cook for 1-2 mins until the peppers soften.
step 2

Add the almonds, stock cube and 500ml water to the pan, season and simmer for 10 mins. Stir in the cream. Cook the beans in a small pan of boiling water for 2 mins until just tender, then drain.
step 3

When you’re ready to eat, add the salmon to the sauce, simmer gently for 2-3 mins until the fish turns opaque, then add the prawns and cook for a further 1 min until they turn pink. Check the salmon is cooked through (it should easily flake when gently pressed with a knife). Remove from the heat and add a little lime juice. Serve scattered with the coriander, the beans with the rice and the lime wedges for squeezing over.

Recipe from Good Food magazine, July 2020

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A star rating of 4.5 out of 5.49 ratings

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