Prawn Tikka Masala

with Basmati Rice and Quick Pickled Cucumbers
We've changed up our classic tikka masala curry and swapped chicken for prawns.
Cals 728 · Prot 31 · Carbs 86 · Fat 28
Chef's choice
Family-Friendly
Try Hello Chef Now
30 min
photo
We've changed up our classic tikka masala curry and swapped chicken for prawns.
Cals 728 · Prot 31 · Carbs 86 · Fat 28
Chef's choice
Family-Friendly
Try Hello Chef Now
Download PDF
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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