Name: Creamy Salmon, Prawn & Almond Curry Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 300g salmon fillets, cut into chunks; 200g prawns, peeled and deveined; 1 cup almond milk; 1 onion, finely chopped; 3 cloves of garlic, minced; 1 thumb-sized piece of ginger, grated; 2 tbsp curry powder; 1 tsp turmeric; 1 tsp cumin; 1 tsp paprika; 1 tsp chili powder (adjust according to preference); 1 can diced tomatoes; 1 cup water; 1/2 cup almond flakes, toasted; Fresh coriander, for garnish; Salt, to taste; Pepper, to taste; Vegetable oil, for cooking

How To Make Creamy Salmon, Prawn & Almond Curry

Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.

Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

300g salmon fillets, cut into chunks
200g prawns, peeled and deveined
1 cup almond milk
1 onion, finely chopped
3 cloves of garlic, minced
1 thumb-sized piece of ginger, grated
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
1 tsp paprika
1 tsp chili powder (adjust according to preference)
1 can diced tomatoes
1 cup water
1/2 cup almond flakes, toasted
Fresh coriander, for garnish
Salt, to taste
Pepper, to taste
Vegetable oil, for cooking

Instructions

Heat vegetable oil in a large pan over medium heat. Add the onions and cook until soft and translucent.
Add the garlic and ginger to the pan, stirring for an additional minute.
Sprinkle in the curry powder, turmeric, cumin, paprika, and chili powder. Stir well to coat the onions, garlic, and ginger in the spices.
Add the salmon chunks and prawns to the pan, cooking until they start to brown.
Pour in the diced tomatoes and water, stirring to combine. Bring the mixture to a simmer and let it cook for 10-15 minutes, until the salmon and prawns are cooked through.
Stir in the almond milk and season with salt and pepper to taste. Cook for another 5 minutes to allow the flavors to meld together.
Serve the creamy salmon, prawn, and almond curry over steamed rice or with naan bread.
Garnish with toasted almond flakes and fresh coriander.