Quick Prawn Tikka Masala Recipes

EASY PRAWN TIKKA MASALA

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.

PRAWN TIKKA MASALA

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.

PRAWN TIKKA MASALA RECIPE

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.

SHRIMP TIKKA MASALA

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.

QUICK PRAWN, COCONUT & TOMATO CURRY

Steps:

• Heat the oil in a large frying pan. Fry the onion, garlic and half the chilli for 5 mins or until softened. Add the curry paste and cook for 1 min more. Add the tomato purée, stock and coconut cream.
• Simmer on medium heat for 10 mins, then add the prawns. Cook for 3 mins or until they turn opaque. Scatter on the remaining green chillies and coriander sprigs, then serve with rice.