Creamy salmon, prawn & almond curry served with rice

Creamy salmon, prawn & almond curry

  • Rating: 5 out of 5.8 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3 (or 2 adults and 2 children)

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

Nutrition: Per serving (3)
NutrientUnit
kcal784
fat46g
saturates10g
carbs50g
sugars12g
fibre9g
protein39g
salt1.06g
Advertisement

Ingredients

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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.8 ratings
Advertisement
Advertisement
  • Graze snack box

    New! Good Food DealReceive a free Graze box delivered straight to your door.

    Get offer
Advertisement

Sponsored content