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Creamy salmon, prawn & almond curry served with rice

Creamy salmon, prawn & almond curry

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Rating: 5 out of 5.17 ratings
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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)
NutrientUnit
kcal784
fat46g
saturates10g
carbs50g
sugars12g
fibre9g
protein39g
salt1.06g
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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

Recipe from Good Food magazine, July 2020

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Overall rating

Rating: 5 out of 5.17 ratings

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