Creamy salmon, prawn & almond curry served with rice

Creamy salmon, prawn & almond curry

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(3 ratings)

Prep: 15 mins Cook: 25 mins


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 and extra info

Nutrition: Per serving (3)

  • kcal784
  • fat46g
  • saturates10g
  • carbs50g
  • sugars12g
  • fibre9g
  • protein39g
  • salt1.06g
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  • 2 tbsp oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 2 red peppers, sliced
  • ½ tsp ground turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 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



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 150g raw king prawns
  • handful of coriander, leaves picked
  • 150g brown rice, cooked, to serve
  • ½ lime, cut into wedges to serve



    The same shape, but smaller than…


  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.

  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.

  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.

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Comments, questions and tips

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4th Jul, 2020
We loved this. Might go as far as to say the best curry I’ve made at home! I definitely cooked the peppers for longer and I cut the beans into bite sized pieces, boiled for 2 minutes then added to the curry rather than separate. I also didn’t use the spices but a dry spice mix - I love Bart’s roasted Punjab mix - it’s mild but very, very flavourful. The almonds give it a great texture, fish was perfect. I used frozen salmon and prawns but defrosted them. I did this with a fish pie and it made the sauce split - it had no effect on this curry.
brizzmus's picture
28th Jun, 2020
Nice, but underspiced for us. Next time I’d ramp everything up to double. Also worth precooking the pepper, which was still quite crunchy.
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