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 1 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.

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

Step 4: Stir in the double cream.

Step 5: Meanwhile, cook the green beans in a small pan of boiling water for 2 minutes until just tender, then drain.

Step 6: When ready to serve, add the salmon chunks to the sauce and simmer gently for 2–3 minutes until the fish turns opaque.

Step 7: Add the prawns and cook for a further 1 minute until they turn pink. Check the salmon is cooked through by gently pressing with a knife—it should flake easily.

Step 8: Remove the pan from the heat and squeeze in a little lime juice.

Step 9: Serve the curry sprinkled with fresh coriander leaves alongside the green beans and brown rice. Offer lime wedges for squeezing over to taste.

Tips & Variations

For a richer flavor, toast the ground almonds lightly before adding them to the curry.

Substitute king prawns with peeled shrimp or scallops if preferred.

If you like more heat, add a chopped fresh chili or a pinch of chili powder with the spices.

Use coconut cream instead of double cream for a dairy-free version with a tropical twist.

FAQs

Can I use frozen fish or prawns for this curry?

Yes, you can use frozen salmon and prawns. Thaw them fully in the refrigerator before cooking to ensure even cooking and the best texture.

Is it okay to cook the fish and prawns together?

The fish and prawns have different cooking times, so it’s best to add the salmon first and cook until nearly done, then add the prawns to avoid overcooking and keep both tender.