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Salmon, Prawn & Lentil Curry

This Salmon, Prawn & Lentil Curry is a hearty, protein-packed curry that’s both comforting and nutritious. It’s a high-protein seafood twist on the classic dhal; a lovely dish that combines the creamy texture of red lentils with tender chunks of wild salmon and juicy prawns. It’s gluten-free, dairy-free, and full of warming spices, making it a perfect weeknight dinner or special weekend meal. Serve it with fragrant basmati rice for a complete, wholesome dish that feels indulgent yet healthy.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 2 cm piece fresh ginger chopped
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp garam masala
  • 1 tsp ground black pepper
  • ½ tsp turmeric
  • 1 pinch cayenne pepper
  • 1 cup chopped tomatoes
  • 1 carrot chopped into small pieces
  • 1 Tbsp tomato purée
  • 4 curry leaves
  • 1 star anise
  • 2 wild salmon fillets skin removed if preferred
  • 1 small cup red lentils about 180 g
  • 100 g cooked or cleaned prawns raw or precooked
  • Chopped parsley mint, or coriander leaves for garnish
  • Salt and pepper to taste
  • Oil for sautéing

Method
 

  1. Finely chop the onion, garlic, and ginger. Cut the carrot into small cubes.
  2. Heat oil in a large saucepan over medium heat. Sauté the onion for about 5 minutes until soft, then add the garlic, ginger, turmeric, cumin seeds, and mustard seeds. Cook for 1–2 minutes until fragrant.
  3. Stir in the garam masala, cayenne and tomato purée. Cook for another minute, then add the chopped tomatoes and carrot.
  4. Mix well, then stir in the red lentils. Season with salt and pepper.
  5. Pour in enough water to cover everything generously. Add the curry leaves and star anise.
  6. Bring to the boil, then reduce the heat to low, cover, then simmer for 20–25 minutes until the lentils are soft and creamy. Add more water if needed to prevent sticking.
  7. Cut the salmon into small cubes. Add them to the curry, cover and let them steam for about 3 minutes.
  8. Add the prawns. If they are raw, cook for another 2–3 minutes until they turn pink. If they are precooked, simply stir them in, cover for a minute, then remove from heat.
  9. Let the curry rest for 2 minutes, then garnish with fresh herbs and serve with fluffy basmati rice