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Prawn tikka masala

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Essentials magazine, summery prawn tikka masala
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price


Essentials 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


  • 3tbsp sunflower oil
  • 2 onions, roughly chopped
  • 2 cloves garlic, finely sliced
  • 400g potatoes, peeled and cubed
  • 6tbsp tikka masala curry paste
  • 1/2tsp chilli powder (optional)
  • 2x400g tins chopped tomatoes
  • Small bunch coriander, chopped
  • Juice of 1/2lemon
  • 400g raw, peeled king prawns, defrosted if frozen
  • 150g pot soured cream

Nutritional information

Each portion contains:

  • Calories406
  • Fat22.0g
  • Saturates6.0g

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info


  1. Heat the oil in a large wok or pan. Add the onion, garlic and potatoes, and cook for 10 mins, stirring occasionally.
  2. 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.
  3. Add prawns and simmer for 5 mins until cooked through. Stir through soured cream and remaining coriander before serving.

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(7 ratings)

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