Description
This creamy salmon, prawn, and almond curry is a flavorful and comforting dish combining tender chunks of salmon and king prawns with a rich, spiced almond-based sauce. Paired with vibrant green beans and nutty brown rice, it’s an elegant yet accessible meal perfect for seafood lovers looking for a wholesome, satisfying dinner.
Ingredients
Scale
Curry Base
- 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
- 500ml water
- 1½ tbsp double cream
Seafood & Vegetables
- 300g green beans
- 2 salmon fillets (around 300g-350g), skin removed and cut into chunks
- 150g raw king prawns
- handful of coriander, leaves picked
To Serve
- 150g brown rice, cooked
- ½ lime, cut into wedges
Instructions
- Prepare the base: Heat the oil in a pan over medium heat and cook the chopped onion for 8-10 minutes until it starts to soften and become translucent. Stir in the crushed garlic and cook for 1 minute until fragrant.
- Add the peppers and spices: Add the sliced red peppers, ground turmeric, cumin, and coriander along with the tomato purée and a splash of water. Cook for 1-2 minutes until the peppers soften slightly and the spices become aromatic.
- Simmer the curry sauce: Stir in the ground almonds, crumble in the stock cube, and add 500ml of water. Season with salt and pepper to taste. Bring to a simmer and cook gently for 10 minutes to develop flavors.
- Prepare the green beans: While the sauce simmers, cook the green beans in boiling water for 2 minutes until just tender. Drain and set aside.
- Add cream to sauce: Stir the double cream into the curry sauce, blending the flavors and creating a creamy texture.
- Cook the salmon and prawns: Add the salmon chunks to the sauce and simmer gently for 2-3 minutes until the fish turns opaque and begins to flake when pressed gently with a knife. Then add the prawns and cook for an additional 1 minute until they turn pink and are cooked through.
- Finish and serve: Remove the pan from the heat and squeeze in some lime juice. Sprinkle with fresh coriander leaves. Serve the curry alongside the cooked green beans and brown rice with lime wedges for extra zest.
Notes
- Use skinless salmon fillets to ensure easy cooking and better texture in the curry.
- The ground almonds thicken the sauce and add a lovely nutty flavor; do not substitute with almond flour as it may change the texture.
- Double cream can be replaced with coconut cream for a dairy-free version.
- Adjust the amount of water if you prefer a thicker or thinner curry sauce.
- Ensure the seafood is cooked just until opaque or pink to prevent overcooking and maintain tenderness.
- This dish pairs wonderfully with brown rice but can also be served with basmati or jasmine rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British-Indian Fusion
Keywords: salmon curry, prawn curry, almond curry, creamy seafood curry, healthy seafood recipe, quick curry dish, brown rice, green beans, flavorful curry
