![Salmon and Prawn Korma](/content/images/2023/01/Depositphotos_13343169_XL.jpg)
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![Salmon and Prawn Korma](/content/images/2023/01/Depositphotos_13343169_XL.jpg)
Ingredients
Method
- 2 tbsp oil
- 1 chopped onion
- 2 crushed garlic cloves
- 2 sliced red peppers
- ½ tsp turmeric
- 2 tsp each ground cumin and coriander
- 1 tbsp tomato puree
- 70g ground almonds
- 1 veg stock cube
- 1.5 tbsp double cream
- 300g green beans
- 2 x salmon fillets, skin removed and cut into chunks
- 150g raw king prawns
- Handful of coriander
- Rice and naan to serve
- Cook the onion in the oil for 10 mins, then stir in the garlic and cook for a minute more. Add the peppers, tomato puree, spices and a splash of water and cook for 2 mins, before adding the almonds, stock cube and 500ml of water. Season well and simmer for 10 mins, then stir in the cream.
- Cook the beans for two mins in boiling water, then drain and refresh. Just before serving, add the fish to the curry sauce and simmer for 3 mins, then add the prawns and cook for 1 min or until everything is cooked through. Serve scattered with coriander, and with rice and naan on the side.
25 mins
2 serving
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