King Prawn & Loch Duart Salmon Curry with Brown Rice & Quinoa

There are many good attributes to this curry. It has a little heat, a little sweetness and a little sour with herby bitterness all melted into one fragrant and satisfying meal. I use fresh Scottish Salmon and King Prawns and as we try to nod to a healthy life from time to time, I use brown rice with quinoa. Turmeric is present in this recipe, which has recently had the media spotlight declaring various health benefits.

Ingredients ( for 2 people )

300g raw king prawns
350g Scottish Salmon (or any fresh salmon) cubed
1 onion quartered
4 cloves of garlic
1 red chilli with seeds roughly chopped
3cm fresh ginger peeled and roughly chopped
10 cherry tomatoes quartered
1 tbsp garam masala
2 tbsp medium curry powder
1 tsp turmeric
1 tsp chilli powder (I use Kashmiri)
1 tbsp tomato paste
1 tsp sugar
2 tbsp olive oil
2 tbsp greek yoghurt
Salt and Pepper
Handful of fresh Coriander – stalks chopped and leaves roughly chopped
100g brown rice and quinoa mix (store bought)


1. Place the onion, garlic, red chilli & ginger in a Magimix (food processor)and blitz until it is a puree.

2. Boil a pot of salted water and add the rice mixture. ( if you are buying a pre mix then check cooking instructions) . Mine takes 18 minutes.

2. Heat a skillet and pour in the olive oil. Tip in the puree and fry off on a medium heat for 10 minutes add tomatoes and cook for a further 5 minutes.

3. Add the garam masala, curry powder & turmeric to the mix and stir well. Add a little water if the mix gets to dry. Fry off for another 5 minutes adding a little water at a time until the mixture comes together as a smooth paste.

4. Add the tomato paste, sugar and coriander stalks and cook for a further 5 minutes. Again adding a little water at a time if needed.

5. Now add the yoghurt and stir until incorporated and then add prawns and salmon. Season and place a lid on the pan and cook for 3 minutes. Turn off the heat. The salmon should be just-cooked and moist.

6. Spoon rice into a bowl and top with the prawn and salmon curry. Add a dollop of yoghurt and garnish with coriander leaves.

I like to have a side of chopped onion, tomato and coriander salad. This tempers the heat and also gives additional texture.

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