Prawn tikka masala recipe

CLICK TO RATE
(195 ratings)

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

(Image credit: TI Media Limited)
  • healthy
Serves4
SkillEasy
Preparation Time15 mins
Cooking Time30 mins
Total Time45 mins
Nutrition Per PortionRDA
Calories406 Kcal20%
Fat22 g31%
Saturated Fat6 g30%

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

Ingredients

  • 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

WEIGHT CONVERTER

to

Method

  1. Heat the oil in a large wok or pan. Add the onion, garlic and potatoes, and cook for 10 mins, stirring occasionally.
  2. 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.
  3. Add prawns and simmer for 5 mins until cooked through. Stir through soured cream and remaining coriander before serving.