Creamy salmon, prawn & almond curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3 (or 2 adults and 2 children)
Skip to ingredients
- 2 tbsp oil
- 1 onionchopped
- 2 garlic clovescrushed
- 2 red pepperssliced
- 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 corianderleaves picked
- 150g brown ricecooked, to serve
- ½ limecut into wedges to serve
Nutrition: Per serving (3)
- kcal784
- fat46g
- saturates10g
- carbs50g
- sugars12g
- fibre9g
- protein39g
- salt1.06g
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.
