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Prawn and Mixed Fish Tikka Masala

Prawn and Mixed Fish Tikka Masala

with Basmati Rice, Peas and Spinach
4.0(12)
Recipe Development Team
Recipe Development TeamUpdated on March 05, 2026
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Calories
: 
813 kcal
Protein
: 
43.9g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Milk
  • Nuts
  • Crustaceans
  • May contain traces of allergens
  • Sesame
  • Nuts
  • Peanut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Basmati Rice

1 unit(s)

Garlic Clove

1 pack(s)

Fish Pie Mix

(Contains: Fish)

30 grams

Tomato Puree

1 sachet(s)

Curry Powder Mix

75 grams

Tikka Masala Paste

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

120 grams

Peas

40 grams

Baby Spinach

15 grams

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

150 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

20 grams

Butter

1 tbsp

Honey

Energy (kJ)3401 kJ
Energy (kcal)813 kcal
Fat33.6 g
of which saturates14.3 g
Carbohydrate88.5 g
of which sugars17.2 g
Dietary Fibre9.1 g
Protein43.9 g
Salt5.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Kettle
•Large Saucepan
•Garlic Press
•Fork

Instructions

PDF
Cook the Rice
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.

Prep Time
2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Drain the fish pie mix and pat dry with kitchen paper. Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw fish.

Curry Up
3

a) Heat a drizzle of oil in a large saucepan on medium-high heat. 

b) Once hot, stir in the tomato puree, curry powder, garlic and tikka masala paste. Stir-fry until fragrant, 1-2 mins. 

Add the Fish
4

a) Stir in the creme fraiche, veg stock paste and water for the sauce (see pantry for amount). Bring up to the boil. 

b) Gently stir through the fish pie mix and prawns.

c) Lower the heat and simmer gently, stirring occasionally, until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Finishing Touches
5

a) Stir in the peas, then add spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir the butter and honey (see pantry for both amounts) into the curry until melted. Taste and season with salt and pepper if needed.

c) Fluff up the rice with a fork. 

Serve Up
6

a) Share your rice between bowls and top with the fish curry.

b) Sprinkle over the toasted flaked almonds to finish. 

Enjoy! 

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