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Prawn Tikka Masala

Prawn Tikka Masala

with Cumin Rice, Spinach and Peas
4.5(340)Review Summary
Mimi Morley
Mimi MorleyUpdated on January 23, 2026
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Calories
: 
608 kcal
Protein
: 
23.2g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Crustaceans
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Basmati Rice

1 sachet(s)

White Cumin Seeds

3 unit(s)

Garlic Clove

150 grams

King Prawns

(Contains: Crustaceans)

75 grams

Tikka Masala Paste

30 grams

Tomato Puree

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

40 grams

Baby Spinach

120 grams

Peas

1 pinch

Chilli Flakes

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar

100 milliliter(s)

Water for the Curry

Energy (kJ)2544 kJ
Energy (kcal)608 kcal
Fat21.1 g
of which saturates8.7 g
Carbohydrate86.1 g
of which sugars11.7 g
Dietary Fibre8.1 g
Protein23.2 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Lidded saucepan
•Chopping Board
•Grater
•Knife
•Large Frying Pan
•Baking Tray
•Fork
•Small Bowl

Instructions

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, cumin seeds and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

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

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

3

When the rice has 10 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the tikka masala paste, tomato puree and garlic. Fry until fragrant, 1 min.

4

Stir the creme fraiche, vegetable stock paste, sugar and water for the curry (see pantry for both amounts) into the frying pan and bring to the boil. 

Stir in the prawns, reduce the heat to a simmer and cook for 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

5

Once the prawns are cooked, add the spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins. Stir in the peas. 

Season with salt and pepper. Add a splash of water if it's a little too thick.

6

Share the rice between your serving bowls.

Spoon over your prawn tikka masala. Sprinkle over the chilli flakes (add less if you'd prefer things milder).

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many enjoyed the dish, praising its taste; some found it bland or overpowering, suggesting a touch of sugar or mango chutney to balance flavours.
  • Ease of prep: Reviewers consistently noted how quick and easy this meal was to prepare, with several mentioning it took just 25 minutes.
  • Suggestions: Consider adding more prawns for a heartier meal; some found the default amount insufficient for the stated number of servings.
  • Portions: Several customers mentioned the dish wasn't enough for three people, particularly regarding the amount of prawns provided.
AI-generated from customer reviews
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