CREAMY SALMON, PRAWN & ALMOND CURRY

Creamy salmon, prawn & almond curry image

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

Provided by Cassie Best

Time 40m

Yield Serves 3 (or 2 adults and 2 children)

Number Of Ingredients 17

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 784 calories, Fat 46 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 1.06 milligram of sodium