EASY PRAWN TIKKA MASALA
An easy prawn tikka masala that's ready in under 30 minutes, this curry is still full of flavour and goes down a treat on a busy weeknight. It's a quick one-pot curry that you can serve over basmati rice or with some naan.
Provided by Alice | Skinny Spatula
Categories Curry
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan on medium heat. When it's hot, add the onion and fry for 1-2 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant.
- Add the prawns to the pan and cook them for 4-5 minutes until they turn pink. They don't need to be fully cooked at this point.
- Stir in the curry paste, tomato puree, chopped tomatoes and brown sugar. Add 100 ml of water, stir to combine, then lower the heat. Cook for 4-5 minutes until the sauce thickens.
- Next, stir in the dessicated coconut and cook for another minute. Add the double cream and chopped coriander and stir to combine. Serve with basmati rice or naan breads.
Nutrition Facts : Calories 276 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 233 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 27 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1157 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
PRAWN TIKKA MASALA
Forget a takeaway and tuck into a midweek meal that will please the whole family with our easy, low calorie prawn tikka masala. Serve with naan breads
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 15
Steps:
- Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.
- Cook the rice following pack instructions.
- Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor. Return to the pan, add the almonds and prawns, and cook for 5 mins. Season to taste and stir through the cream and coriander. Serve with the rice and naan breads, if you like.
Nutrition Facts : Calories 432 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
PRAWN TIKKA MASALA RECIPE
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
Provided by GoodtoKnow
Categories Dinner
Time 45m
Yield Serves: 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : @context https, Calories 406 Kcal, Fat 22 g, SaturatedFat 6 g
QUICK PRAWN TIKKA MASALA RECIPE
Marinated prawns fried in butter and cooked in flavour some tangy curry is a must to have on your dinner table during weekends. It is easy to make and it takes 30 minutes to prepare this delicious curry. Serve Quick Prawn Tikka Masala along with Steamed Rice and Beetroot Pachadi for a weekday lunch or dinner. If you like this recipe, you can also try other Prawn recipes such as Goan Prawns Balchao Recipe Prawns Coconut Curry Recipe Beer Batter Prawns Recipe
Provided by Garima Gautam
Time 30m
Yield Makes: 2 Servings
Number Of Ingredients 18
Steps:
- To begin making the Quick Prawn Tikka Masala recipe, take a big bowl and add lime juice, salt, chilli powder and ginger garlic paste and mix everything.
- Add prawns and make sure that each piece is coated properly. Marinate for 15 to 20 minutes.
- Heat butter in a heavy bottomed pan and add the marinated prawns. Cook for about 4 to 5 minutes until they start looking slightly tender.
- Remember overcooking will spoil them. Keep the cooked prawns aside in another bowl.
- In the same pan, add 2 tablespoon oil and add cumin seeds. Once they start to sizzle, add chopped onions and saute for about 4-5 minutes until onions turn dark brown.
- Add ginger garlic paste, chilli powder, turmeric powder, salt and fry for one minute until the mix turns aromatic.
- Next add the pureed tomatoes to the pan and mix well. Cook on low flame for 3 to 4 minutes, until the mixture thickens.
- Now add cream, curd and garam masala. Mix well and let it cook on low flame.
- Finally add cooked prawns, tandoori masala powder and salt to taste.
- Serve hot and garnish with some onion circles and coriander leaves. Serve Quick Prawn Tikka Masala along with Steamed Rice and Beetroot Pachadi for a weekday lunch or dinner.
PUNJABI-STYLE MASALA SHRIMP
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a large straight-sided skillet over medium-high heat. Add the cumin seeds and red chiles and cook, stirring, until the fragrant, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the coriander, ginger, garlic, cumin, turmeric, and cayenne and season with salt and pepper. Cook, stirring occasionally, until dark and fragrant, about 3 minutes more. Add the tomatoes and cook, stirring occasionally, until somewhat soft, about 3 minutes. (You can make the sauce up to this point a day ahead.)
- When ready to serve, heat the sauce over high heat. As soon as it starts to bubble on the edges, add the shrimp and cook, stirring, until the shrimp turns opaque. Lower the heat, gradually stir in the yogurt, and gently heat it through. (Don't bring it to a boil or the yogurt may separate.) Season with salt and pepper, transfer to a serving platter, and sprinkle with the cilantro and green chiles. Serve.
SHRIMP TIKKA MASALA
One pot, family-friendly, and under one hour? Sign us up for this flavorful recipe inspired by the Indian-American classic. This recipe can also be made with one pound of sliced skinless chicken breasts. Both variations pair well with a bright and juicy mango chutney.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.
- Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.
SHRIMP AND CHICKEN TIKKA MASALA
We love Indian food. We created this recipe by trial and error using several different recipes as inspiration.
Provided by GeminiCook
Categories Indian
Time 2h30m
Yield 1 Serving, 8 serving(s)
Number Of Ingredients 25
Steps:
- For a double recipe.
- Sauce.
- Medium dice onion and saute in olive oil for 5 minutes. Add all spices except bay leaves and saute for 5 minutes, adding small amounts of chicken broth as needed to keep spices from burning. Add finely minced or grated garlic. Add tomato sauce and stir. Add cream. Simmer for at least an hour. The longer the better. Add water or broth as needed to thin out. Cut chicken into bite size pieces.Marinate chicken and shrimp (separately) in spices and oil for at least 30. Cook chicken under broiler until done add to sauce. Cook shrimp under broiler until just pink. Add to sauce. Serve over basmati rice with naan.
Nutrition Facts : Calories 427.1, Fat 31.1, SaturatedFat 15, Cholesterol 224.4, Sodium 1847.2, Carbohydrate 19.7, Fiber 5.5, Sugar 9.6, Protein 21.1
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