zoom Salmon & prawn Keralan curry

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    Salmon & prawn Keralan curry

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    Salmon & prawn Keralan curry

    • Preparation time: 10 minutes
    • Cooking time: 10-12 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    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.

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    Cook’s tip
    Increase your 5 a day by adding more veg to the curry — try shelled peas, strips of red and yellow pepper or cauliflower.


    Average user rating

    4 stars