Prawn Tikka Masala


Prawn Tikka Masala

4 Servings


  • 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
  • 1/2 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
  • 1/2 bunch of coriander , roughly chopped
  • naan breads , warmed, to serve (optional)


  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.
  2. Cook the rice following pack instructions.
  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.
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