Prawn Tikka Masala

Name: Prawn Tikka Masala with Basmati Rice and Quick Pickled Cucumbers
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Jumbo prawns; 1 Piece of Brown onion; 30 Grams of Ghee; 1 Tsp of Salt; 10 Grams of Ginger garlic paste; 2 Grams of Smoked paprika powder; 5 Grams of Curry powder; 2 Grams of Garam masala; 2 Grams of Chipotle powder; 70 Grams of Tomato paste; 1 Piece of Vegetable stock cube; 150 ML of Water; 100 ML of Cooking cream; 15 Grams of Honey; 150 Grams of Basmati rice; 300 ML of Water; 2 Piece of Cucumber; 15 Grams of Fresh coriander; 1 Piece of Lime; 1 Tsp of Salt

with Basmati Rice and Quick Pickled Cucumbers

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

170 Reviews

Cals 459 · Prot 30 · Carbs 26 · Fat 29

Family Friendly

30 min

Prawn Tikka Masala with Basmati Rice and Quick Pickled Cucumbers

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

170 Reviews

Cals 459 · Prot 30 · Carbs 26 · Fat 29

Family Friendly

Ingredients

Curry

Jumbo prawns 7*

300 Grams

Brown onion

0.5 Piece

Ghee 4*

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 15*

1 Piece

Water

150 ML

Cooking cream 4*

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

Allergens

*7 Crustaceans, *4 Milk, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1912 / 459
Fats (g)	28.8
of which saturated (g)	18.5
Carbohydrates (g)	26
of which sugars (g)	12.9
Fibers (g)	6
Proteins (g)	30.2
Salt (g)	1.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

1 Prep

Peel and finely and chop the brown onion.

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 paste, smoked paprika, curry powder, garam masala and a pinch of chipotle powder (spicy!). Fry for 2 min. Add the tomato paste, stock cube and measured water and simmer for 5 min.

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.

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.