Creamy salmon, prawn & almond curry

almonds curry family friendly family meals korma mild curry prawns salmon

N/A

Serves 3 (or 2 adults and 2 children)

Source

Ingredients

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

Method

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.

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.

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.