Tikka Masala Prawns
Tikka Masala Prawns



  • 1 chopped onion
  • 1 thumb-sized piece of ginger, grated
  • 2 garlic cloves
  • 1 tbsp oil
  • 3 tbsp tikka curry paste
  • 400g tin of chopped tomatoes
  • 2 tbsp tomato purée
  • ½ tbsp brown sugar
  • 4 bashed cardamom pods
  • 200g rice, cooked to serve
  • 3 tbsp ground almonds
  • 1 tbsp double cream
  • Small bunch of coriander, chopped
  • 350g raw king prawns
  • Pop the ginger, garlic and onion in a food processor and blitz to a paste. Heat up a casserole and add the onion paste, and fry for about 8 mins. Stir in the curry paste, fry for another minute, then tip in the tomatoes, sugar, cardamoms and tomato purée. Simmer for 10 mins while you cook the rice.
  • Remove the cardamom pods then blitz the lot with a hand blender. Return to the pan with the prawns and almonds, cook for 5 mins, then season and stir through the coriander and cream. Serve with rice and naan, and enjoy.
30 mins
4 serving

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