Salmon and Prawn Korma

Charmaine Lu -
  • 2 tbsp oil
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 2 sliced red peppers
  • ½ tsp turmeric
  • 2 tsp each cumin and coriander
  • 1 tbsp tomato puree
  • 70g ground almonds
  • 1 veg stock cube
  • 1.5 tbsp yoghurt
  • 300g green beans, blanched for 2 mins
  • 2 x salmon fillets, cut into chunks
  • 150g raw prawns
  • Handful of chopped coriander
  • Cook the onion in the oil for 10 mins to soften, stir in the garlic and cook for 1 minute, then add the peppers, tomato puree, spices and a splash of water. Cook for 3 mins, then add the almonds, stock cube and about 500ml water to the pan. Season well and simmer for 10 mins before stirring in the cream.
  • Add the salmon chunks to the curry and simmer for 3 mins, then add the prawns and cook for 1 minute more. Remove from the heat, check the seasoning, then serve with cooked rice or flatbreads and a good sprinkle of coriander leaves.
30 mins
3 serving