Prawn tikka masala

Nutrition and extra info

  • Gluten-free

    • Nutrition: Per serving

  • kcal432
  • fat16g
  • saturates3g
  • carbs50g
  • sugars12g
  • fibre5g
  • protein18g
  • salt1.1g
  • Ingredients
  • Method

    • Ingredients

  • 1 large onion, roughly chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 thumb-sized piece ginger, peeled and grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 large garlic cloves
  • 1 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2-3 tbsp tikka curry paste
  • 400g can chopped tomatoes

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 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

    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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