Prawn and Salmon Curry

Prawn and Salmon Curry

An easy Prawn and Salmon Curry that can be prepared and cooked in an hour. In our recipe we used light coconut milk which makes the sauce watery, so if you like your sauce creamy it’s best to use full fat coconut milk. Instead of the chilli powder you can use 1 red chilli deseeded and roughly chopped, add with the garlic and ginger.

Ingredients: 

• 1 tbsp. sunflower oil
• 1 large onion, finely sliced
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp red chilli powder
• 2 garlic cloves
• about 3cm fresh ginger, grated
• 1/2 lime juice
• 150gr spinach
• 4 large ripe tomatoes, chopped
• 1 tin light coconut milk
• 150gr large prawns
• 3 salmon fillets, in chunks

Method: 

1. Heat the sunflower oil in a large frying pan over a low heat.
2. Add the onions and cook until nice and soft.
3. Add the grated garlic and ginger and fry for a few minutes.
4. If you have red chilli add in with the ginger otherwise just add the red chilli powder and then the chopped tomatoes.
5. Bring to the boil and simmer for about 5 minutes.
6. Pour in the coconut milk and the lime juice.
7. Cook over a medium heat for about 10 minutes and then add the spinach.
8. Simmer for a few minutes and add the prawns and salmon chunks in the sauce.
9. Cook until the prawns are pink.
10. Serve with basmati rice and coriander leaves for decoration.