Creamy salmon, prawn & almond curry

Kids love a korma? This creamy salmon, prawn and almond curry will be a big hit with the whole family. Serve with poppadums or naan bread and mango chutney

  • Prep:15 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 784
  • fat 46g
  • saturates 10g
  • carbs 50g
  • sugars 12g
  • fibre 9g
  • protein 39g
  • salt 1.06g


  • 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


  1. 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.

  2. 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.

  3. 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.

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