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 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