Prawn Tikka Masala
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
14 mins
-
Total Time
19 mins
-
Servings
2 servings
-
Calories
268 kcal
-
Course
Main Course
Prawn Tikka Masala
Description
The preparation starts by sautéing diced onion and red bell pepper in olive oil until soft. Fresh ginger and garlic are added along with paprika, cumin, coriander, garam masala, and red chili flakes to form a fragrant spice base. Chopped canned tomatoes, tomato puree, and coconut milk create a rich and creamy sauce with a mild sweetness balanced by a pinch of brown sugar.
Cooked king prawns are stirred into the sauce, allowing them to heat gently and absorb the flavors without overcooking. The addition of lime juice and fresh cilantro at the end adds brightness and herbal freshness. The curry has a smooth texture and a balanced spiced flavor that highlights the prawns.
This prawn tikka masala can be served with rice or flatbreads and also serves as a base for other proteins such as chicken. The use of coconut milk instead of cream provides a slightly different richness and subtle coconut undertones.
For variations, consider adding ground almonds or desiccated coconut for extra texture, or substituting coconut milk with cream for a richer sauce. Using fresh spices ensures optimal flavor impact, and adding cooked lentils can increase volume and nutrition if desired.
Ingredients
- 1 teaspoon olive oil
- 1 onion medium; diced
- 0.5 red bell pepper diced
- 1 tablespoon ginger finely grated, fresh
- 2 garlic crushed, cloves
- 200 g king prawns cooked
- 1 tablespoon paprika
- 0.5 teaspoon cumin
- 0.5 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon red chili flakes
- 200 g tomato tinned, chopped
- 1 tablespoon tomato puree
- 100 ml coconut milk
- 1 pinch brown sugar
- 0.5 lime juice only
- 15 g cilantro chopped, fresh
Instructions
- Heat 1 teaspoon Olive oil and add 1 Onion and 0.5 Red bell pepper. Cook over a low heat for 4 minutes, stirring occasionally.
- Add 1 tablespoon Fresh ginger, 2 Garlic cloves, 1 tablespoon Paprika, 0.5 teaspoon Cumin, 0.5 teaspoon Ground coriander, 1 teaspoon Garam masala and 0.5 teaspoon Red chilli flakes . Mix well to coat the vegetables.
- Add 200 g Chopped tomatoes, 1 tablespoon Tomato puree, 100 ml Coconut milk and 1 pinch Brown sugar. Mix well and cook over a low heat for 8 minutes.
- Add 200 g Cooked king prawns, 15 g Fresh coriander (cilantro) and the juice of 0.5 Lime. Mix well and return to the heat for 2 minutes.
Notes
- Adding ground almonds or desiccated coconut can enhance texture and flavor.
- For a richer curry, substitute coconut milk with single or double cream.
- This sauce base works well for chicken tikka masala too.
- Use fresh spices; spices older than six months lose potency and affect flavor.
- Adding cooked lentils to the curry provides bulk and extra protein.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 268kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 126mg | 42% |
| Sodium | 738mg | 31% |
| Potassium | 775mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 3691IU | 74% |
| Vitamin C | 61mg | 68% |
| Calcium | 145mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
