Prawn Tikka Masala

with Basmati Rice and Quick Pickled Cucumbers

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Instructions

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1 Prep

Peel and finely and chop the brown onion

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2 Make sauce

Heat a large non-stick pan over a medium-low heat with the ghee. Once hot, add the onion with a pinch of salt. Fry for 7-8 min until softened. Once softened, add the ginger garlic pastesmoked paprikacurry powdergaram masala and a pinch of chipotle powder (spicy!). Fry for 2 min. Add the tomato pastestock cube and measured water and simmer for 5 min.

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3 Boil rice

Meanwhile, rinse the rice until the water runs clear. Add the rice and measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low. Cook with the lid on for 10-12 min or until all the water is absorbed. Once cooked, remove the pan from the heat. Keep covered until serving. Fluff with a fork before serving.

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4 Prep cucumber salad

Meanwhile, chop the cucumber into small chunks. Finely chop the coriander. Slice the lime into wedges. Mix the cucumber and coriander together in a bowl with a pinch of salt. Add a squeeze of lime juice.

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5 Finish sauce

Increase the heat to medium-high. Add the prawnscream and honey to the tikka sauce. Simmer for a final 4 min or until prawns are cooked through.

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6 Serve

Serve the curry over the basmati rice with the cucumber salad to the side. Serve any remaining lime wedges as a garnish.

Tips for fussy eaters

Sensitive to heat? Go easy on the chipotle powder!

Pro tip

Grill the prawns over a bbq before tossing them in the creamy tikka sauce.

We've changed up our classic tikka masala curry and swapped chicken for prawns.

Cooking Time: 30 min

Cals 728 · Prot 31 · Carbs 86 · Fat 28

Ingredients

Number of people

Curry

Jumbo prawns 300 Grams
Brown onion 0.5 Piece
Ghee 30 Grams
Salt 0.5 Tsp
Ginger garlic paste 10 Grams
Smoked paprika powder 2 Grams
Curry powder 5 Grams
Garam masala 2 Grams
Chipotle powder 2 Grams
Tomato paste 70 Grams
Vegetable stock cube 1 Piece
Water 150 ML
Cooking cream 100 ML
Honey 15 Grams

Rice

Basmati rice 150 Grams
Water 300 ML

Cucumber salad

Cucumber 2 Piece
Fresh coriander 15 Grams
Lime 1 Piece
Salt 0.5 Tsp

We've changed up our classic tikka masala curry and swapped chicken for prawns.

Cooking Time: 30 min

Cals 728 · Prot 31 · Carbs 86 · Fat 28

Instructions

photo

1 Prep

Peel and finely and chop the brown onion

photo

2 Make sauce

Heat a large non-stick pan over a medium-low heat with the ghee. Once hot, add the onion with a pinch of salt. Fry for 7-8 min until softened. Once softened, add the ginger garlic pastesmoked paprikacurry powdergaram masala and a pinch of chipotle powder (spicy!). Fry for 2 min. Add the tomato pastestock cube and measured water and simmer for 5 min.

photo

3 Boil rice

Meanwhile, rinse the rice until the water runs clear. Add the rice and measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low. Cook with the lid on for 10-12 min or until all the water is absorbed. Once cooked, remove the pan from the heat. Keep covered until serving. Fluff with a fork before serving.

photo

4 Prep cucumber salad

Meanwhile, chop the cucumber into small chunks. Finely chop the coriander. Slice the lime into wedges. Mix the cucumber and coriander together in a bowl with a pinch of salt. Add a squeeze of lime juice.

photo

5 Finish sauce

Increase the heat to medium-high. Add the prawnscream and honey to the tikka sauce. Simmer for a final 4 min or until prawns are cooked through.

photo

6 Serve

Serve the curry over the basmati rice with the cucumber salad to the side. Serve any remaining lime wedges as a garnish.

Tips for fussy eaters

Sensitive to heat? Go easy on the chipotle powder!

Pro tip

Grill the prawns over a bbq before tossing them in the creamy tikka sauce.

Ingredients

Number of people

Curry

Jumbo prawns 300 Grams
Brown onion 0.5 Piece
Ghee 30 Grams
Salt 0.5 Tsp
Ginger garlic paste 10 Grams
Smoked paprika powder 2 Grams
Curry powder 5 Grams
Garam masala 2 Grams
Chipotle powder 2 Grams
Tomato paste 70 Grams
Vegetable stock cube 1 Piece
Water 150 ML
Cooking cream 100 ML
Honey 15 Grams

Rice

Basmati rice 150 Grams
Water 300 ML

Cucumber salad

Cucumber 2 Piece
Fresh coriander 15 Grams
Lime 1 Piece
Salt 0.5 Tsp
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