Save to your scrapbook
Salmon & prawn Keralan curry
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Sunflower oil spray
225g pack The Spice Tailor Keralan Coconut Curry
2 x 130g salmon fillets, skinned and cut into large chunks
200g trimmed fine green beans, halved
150g cherry tomatoes, halved
150g pack essential Waitrose Raw King Prawns
Juice of 1 lime
½ x 28g pack fresh coriander, roughly chopped
200g brown basmati rice, cooked according to pack instructions, to serve
1. Spritz a large frying pan with oil and cook the dry spices from
the curry kit for 30 seconds.
2. Add the salmon and cook for 3–4 minutes until browned. Stir in
the contents of the curry sauce sachet with 100ml water, the beans and tomatoes. Cover and simmer for 5 minutes until the beans are tender and the salmon is cooked through.
3. Stir in the prawns and cook for 1–2 minutes until they are pink and completely cooked through. Add the lime juice and coriander
and serve with the basmati rice.
Increase your 5 a day by adding more veg to the curry — try shelled peas, strips of red and yellow pepper or cauliflower.
Typical values per serving:
This recipe was first published in Wed Dec 30 10:39:00 GMT 2015.