Home
Recipes
Prawn tikka masala

Prawn tikka masala served with rice

Prawn tikka masala

Name: Prawn tikka masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 large onion roughly chopped; 1 thumb-sized piece ginger peeled and grated; 2 large garlic cloves; 1 tbsp rapeseed oil; 2-3 tbsp tikka curry paste; 400g can chopped tomatoes; 2 tbsp tomato purée; ½ tbsp light brown soft sugar; 3 cardamom pods bashed; 200g brown basmati rice; 3 tbsp ground almonds; 300g raw king prawns; 1 tbsp double cream; ½ bunch of coriander roughly chopped; naan breads warmed, to serve (optional)

Esther Clark

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.8 out of 5.135 ratingsRate

loading...

Forget a takeaway and tuck into a midweek meal that will please the whole family with our easy, low calorie prawn tikka masala. Serve with naan breads

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Sweet & sour tofu

A star rating of 4.1 out of 5.46 ratings

Chipotle chicken & slaw

A star rating of 4.3 out of 5.21 ratings

Fish & chip traybake

A star rating of 4.2 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

1 large onion

roughly chopped
1 thumb-sized piece ginger

peeled and grated
2 large garlic cloves
1 tbsp rapeseed oil
2-3 tbsp tikka curry paste
400g can chopped tomatoes
2 tbsp tomato purée
½ tbsp light brown soft sugar
3 cardamom pods

bashed
200g brown basmati rice
3 tbsp ground almonds
300g raw king prawns
1 tbsp double cream
½ bunch of coriander

roughly chopped
naan breads

warmed, to serve (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal432

low
fat16g
saturates3g
carbs50g
sugars12g
fibre5g
protein18g
salt1.1g

Method

step 1

Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.
step 2

Cook the rice following pack instructions.
step 3

Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor. Return to the pan, add the almonds and prawns, and cook for 5 mins. Season to taste and stir through the cream and coriander. Serve with the rice and naan breads, if you like.

Recipe from Good Food magazine, March 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.135 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now