Description

This creamy salmon, prawn, and almond curry is a rich and flavorful dish combining tender salmon fillets, succulent king prawns, and crunchy ground almonds in a fragrant spiced sauce. Cooked on the stovetop with aromatic spices, vegetables, and finished with double cream, it pairs perfectly with brown rice and green beans for a hearty, nutritious meal.

Ingredients

Scale

Main 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

Prepare the base: 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 to release its aroma.
Add vegetables and spices: Add the sliced red peppers, ground turmeric, ground cumin, ground coriander, tomato purée, and a splash of water. Cook everything together for 1-2 minutes until the peppers soften slightly.
Create the curry sauce: Stir in the ground almonds, crumble the low-salt stock cube into the pan, and add 500ml of water. Season with salt and pepper to taste. Bring to a simmer and cook gently for 10 minutes to let the flavors meld.
Cook the green beans: Meanwhile, boil water in a separate small pan and cook the green beans for 2 minutes until just tender. Drain and set aside.
Finish the sauce: Stir the double cream into the curry sauce to create a rich, creamy texture.
Cook the fish and prawns: Add the salmon chunks to the simmering sauce and cook gently for 2-3 minutes until the flesh turns opaque and flakes easily with a knife. Then add the raw king prawns and cook for a further 1 minute until they turn pink and are cooked through.
Final touches and serving: Remove the pan from the heat and squeeze in a little lime juice for freshness. Serve the curry sprinkled with fresh coriander leaves alongside the cooked green beans and brown rice. Offer lime wedges for squeezing over the dish as desired.

Notes

Ensure not to overcook the salmon and prawns to keep them tender and moist.
Using low-salt stock cube helps control sodium levels in the dish.
Ground almonds add a subtle nutty flavor and help thicken the curry naturally.
If preferred, coconut cream can be used instead of double cream for a dairy-free version.
Brown rice adds a nutty flavor and extra fiber, but white rice can be substituted if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Fusion, Indian-inspired

Keywords: salmon curry, prawn curry, almond curry, creamy curry, seafood curry, healthy dinner, brown rice, green beans, stovetop recipe