The BBC Good Food logo
Creamy salmon, prawn & almond curry served with rice

Creamy salmon, prawn & almond curry

Rating: 5 out of 5.17 ratings
Magazine subscription – 5 issues for only £5
  • 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)



  • 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

Recipe from Good Food magazine, July 2020

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 5.17 ratings

Sponsored content