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Creamy salmon, prawn & almond curry served with rice

Creamy salmon, prawn & almond curry

A star rating of 4.4 out of 5.29 ratingsRate
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  • 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)


  • 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


  • 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 4.4 out of 5.29 ratings

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