Creamy curry with salmon, prawns and almonds

• oil2 tbsp tbsp
• onion↗1

  chopped

• garlic cloves↗2

  pressed

• red pepper↗2

  sliced into strips

• turmeric↗½ tsp ground tsp

  ground

• ground cumin↗2 tsp tsp
• ground coriander↗2 tsp tsp
• tomato paste1 tbsp tbsp
• ground almonds↗70g g
• low-salt stock cube (vegetable or chicken)↗1
• double cream↗1½ tbsp tbsp
• green beans↗300g g
• salmon fillet↗2

  (about 300‑350 g), skinless, cut into pieces

• raw king prawns↗150g g
• cilantro↗handful of

  leaves gathered

• коричневий рис↗150g

  зварений, для подачі

• лайм↗½

  нарізаний на дольки для подачі

Step-by-step instructions

1. 1

   Heat the oil in a pan and cook the onion for 8‑10 minutes until it begins to soften, then add the garlic and cook for 1 minute. Add the red pepper, spices, tomato paste and a splash of water. Cook for 1‑2 minutes until the pepper softens.

2. 2

   Add the ground almonds, the stock cube and 500 ml water to the pan, season and simmer for 10 minutes. Stir in the double cream. Cook the green beans in a small saucepan of boiling water for 2 minutes until tender, then drain.

3. 3

   When ready to eat, add the salmon to the sauce and simmer over low heat for 2‑3 minutes until the fish becomes opaque, then add the prawns and cook another minute until they turn pink. Check that the salmon is done (it should flake easily with a gentle knife press). Remove from heat and stir in a splash of lime juice. Serve sprinkled with cilantro leaves, beans with rice and lime wedges for squeezing.