Salmon Curry with Prawns and Almonds
Salmon Curry with Prawns and Almonds



  • 2 tbsp oil
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 2 sliced red capsicums
  • ½ tsp ground turmeric
  • 2 tsp each ground cumin and coriander
  • 1 tbsp tomato purée
  • 75g ground almonds
  • 1 veg stock cube
  • 1.5 tbsp heavy cream
  • 300g trimmed green beans
  • 2 salmon fillets, skin removed, cut into bite size pieces
  • 150g king prawns
  • Handful of coriander, chopped
  • Cook the onion in a pan with the oil for 10 mins to soften, then stir in the garlic and cook for 1 minute more. Add the capsicums, tomato purée, a splash of water and the spices. Cook for 2 mins, then add the almonds, stock cube, and 450ml water. Season, and simmer for 10 mins. Stir in the cream.
  • Cook the beans in salted water for 2 mins, then drain. Add the salmon to the sauce, and simmer gently for 3 mins until opaque. Add the prawns, and cook for 1 min in the sauce until pink. Scatter with coriander, and serve with cooked rice and the green beans on the side.
25 mins
3 serving

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