Creamy salmon, prawn & almond curry
By Cassie Best
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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Prep:15 mins
Cook:25 mins
- Easy
Nutrition per serving
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kcal 784
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fat 46g
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saturates 10g
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carbs 50g
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sugars 12g
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fibre 9g
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protein 39g
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salt 1.06g
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
Method
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.
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.
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.
