Easy Prawn Tikka Masala

This easy peasy Prawn Tikka Masala is packed full of flavour and ready in just 20 minutes – perfect for busy evenings, when you don’t have much time to cook but still want to eat well!

Course Curry, Main Course

Cuisine British, Fusion, Indian

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 218kcal

Author Eb Gargano

Ingredients

1 tablespoon olive oil
1 onion finely diced
1 red pepper chopped into bitesize pieces
3 cloves garlic grated or crushed
1 cm ginger grated
3 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons garam masala
½ teaspoon chilli flakes (or to taste)
200 ml passata (or chopped tinned tomatoes)
200 ml light coconut milk (or full fat if you prefer)
Salt and pepper to taste
450 g cooked jumbo king prawns
Juice of ½ a lime plus extra for garnish
Handful fresh coriander (AKA cilantro) chopped (plus extra for garnish)

Metric - US Customary

Instructions

Put the oil in a frying pan and add the diced onions and chopped red pepper. Cook on a low heat with the lid on for about 5 minutes until softened but not brown. Stir occasionally.
Add the garlic, ginger, spices and chilli flakes. Fry for 1 minute with the lid off, stirring frequently. (Add a splash of water if it gets too dry.)
Add the passata (or chopped tinned tomatoes) and coconut milk. Season with salt and pepper and bring to the boil, then turn down low and simmer with the lid off for 10 minutes.
After 10 minutes add the prawns, lime juice and chopped fresh coriander. Cook for a couple of minutes until the prawns are hot and the sauce is bubbling gently.
Garnish with the remaining coriander, and serve with rice, naans and lime quarters.

Notes

Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition