Prawn tikka masala recipe

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serves: 4
Skill: easy
Prep: 15 min
Cooking: 30 min

Nutrition per portion

Calories 406 kCal 20%
Fat 22g 31%
  -  Saturates 6g 30%
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  • Triple tested: This easy curry is so tasty you’ll want to cook it every Friday night! And it’ll taste better than your local takeaway, we promise. Brought to you by Essentials magazine


    • 3tbsp sunflower oil
    • 2 onions, roughly chopped
    • 2 cloves garlic, finely sliced
    • 400g potatoes, peeled and cubed
    • 6tbsp tikka masala curry paste
    • 1⁄2tsp chilli powder (optional)
    • 2x400g tins chopped tomatoes
    • Small bunch coriander, chopped
    • Juice of 1⁄2lemon
    • 400g raw, peeled king prawns, defrosted if frozen
    • 150g pot soured cream


    • Heat the oil in a large wok or pan. Add the onion, garlic and potatoes, and cook for 10 mins, stirring occasionally.

    • Stir in the curry paste and chilli powder, if using, and fry for a further minute, then mix in tomatoes, 1⁄2 the coriander, lemon juice and simmer for 10-15 mins, until thick.

    • Add prawns and simmer for 5 mins until cooked through. Stir through soured cream and remaining coriander before serving.

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