Creamy Salmon Prawn Almond Curry Recipes

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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

Categories     Dinner, Main course, Supper

Time 40m

Yield Serves 3 (or 2 adults and 2 children)

Number Of Ingredients 17

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

PAN-FRIED SALMON IN CURRY CREAM SAUCE



Pan-Fried Salmon in Curry Cream Sauce image

This is a very easy and yummy salmon recipe for 2. I usually serve it with basmati rice and salad. Perfect for during the week.

Provided by heidi_k

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 2

Number Of Ingredients 6

½ cup heavy whipping cream
1 teaspoon mild curry powder
1 teaspoon lemon juice
2 pinches ground ginger
2 (4 ounce) salmon fillets
salt and freshly ground black pepper to taste

Steps:

  • Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 3.2 g, Cholesterol 130.2 mg, Fat 26 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 14.7 g, Sodium 152.3 mg, Sugar 0.2 g

CREAMY PRAWN CURRY



Creamy Prawn Curry image

Make and share this Creamy Prawn Curry recipe from Food.com.

Provided by tomoko matsunaga

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

500 g tiger shrimp
1 1/2 tablespoons lemon juice
3 tablespoons oil
1/2 onion, finely chopped
1/2 teaspoon ground turmeric
1 cinnamon stick (5 cm piece)
4 cloves
7 cardamom pods
5 indian bay leaves
2 cm gingerroot, grated
3 garlic cloves, chopped
1 teaspoon chili powder
50 g creamed coconut, mixed with
2/3 cup water or 2/3 cup coconut milk

Steps:

  • Peel and devein the prawns, leaving the tails intact.
  • Put them in a bowl, add the lemon juice, then toss together and leave the for 10 minutes.
  • Rinse the prawns under running cold water and pad dry with paper towels.
  • Heat the oil in a heavy based frying pan and fry the onion until lightly browned.
  • Add the turmeric, cinnamon, cloves cardamom, bay leaves, ginger and garlic, and fry for 1 minute.
  • Add the chili powder, creamed coconut or coconut milk, and salt, to taste, and simmer for 2 minutes.
  • Add the prawns, return to the boil, then reduce the heat and simmer for 5 minutes, or until the prawns are cooked through and the sauce is thick.

Nutrition Facts : Calories 322, Fat 21.2, SaturatedFat 9.6, Cholesterol 190, Sodium 197.9, Carbohydrate 7, Fiber 0.6, Sugar 0.8, Protein 26.4

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