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Prawn tikka masala served with rice

Prawn tikka masala

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: Per serving
HighlightNutrientUnit
low inkcal432
fat16g
saturates3g
carbs50g
sugars12g
fibre5g
protein18g
salt1.1g
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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)

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.

Goes well with

Recipe from Good Food magazine, March 2020

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Overall rating

A star rating of 4.8 out of 5.68 ratings
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