Introduction

This creamy salmon, prawn, and almond curry is a delightful blend of fresh seafood and warm spices, perfect for a comforting weeknight dinner. The ground almonds add a subtle nuttiness that pairs beautifully with the rich sauce and tender green beans. Served with brown rice and a squeeze of lime, it’s a wholesome and flavorful meal.

A white plate with a base layer of light brown cooked rice covering most of the plate in a loose, grainy texture. On top, there is a layer of orange creamy curry with pieces of bright orange shrimp fully coated in the sauce, giving a smooth and slightly thick look. Scattered fresh green cilantro leaves sit on top of the curry, adding a pop of color. To the right side of the plate, there is a wedge of green lime. The plate is placed on a white marbled surface with a silver fork and knife in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Heat the oil in a pan and cook the chopped onion for 8-10 minutes until it starts to soften. Stir in the crushed garlic and cook for another minute.

Step 2: Add the sliced red peppers, ground turmeric, cumin, coriander, tomato purée, and a splash of water. Cook for 1-2 minutes until the peppers soften slightly.

Step 3: Stir in the ground almonds, crumble the stock cube into the pan, and pour in 500ml of water. Season to taste and simmer gently for 10 minutes.

Step 4: While the curry simmers, cook the green beans in a small pan of boiling water for 2 minutes until just tender, then drain and set aside.

Step 5: Stir the double cream into the curry. When ready to serve, add the salmon chunks and simmer gently for 2-3 minutes until the fish turns opaque.

Step 6: Add the raw prawns and cook for a further minute until they turn pink. Check the salmon is fully cooked by seeing if it flakes easily with a knife.

Step 7: Remove the pan from the heat and add a little lime juice. Serve the curry scattered with fresh coriander leaves alongside the green beans and brown rice, with lime wedges for squeezing over.

Tips & Variations

For a richer flavor, substitute double cream with coconut milk. It also makes the dish dairy-free.

Use frozen prawns if fresh ones aren’t available, just make sure to thaw them before cooking.

Add a fresh chili or a pinch of chili powder if you like a bit of heat in your curry.

For a nut-free version, omit the ground almonds and increase the tomato purée slightly for thickness.

FAQs

Can I use frozen salmon and prawns?

Yes, frozen salmon and prawns work well. Make sure to thaw them completely before adding to the curry to ensure even cooking.

Is it possible to make this curry ahead of time?

You can prepare the curry up to Step 5 and keep it refrigerated. Add the salmon, prawns, and cream just before serving to maintain their texture and freshness.