Ultimate Prawn Tikka Masala
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Ultimate Prawn Tikka Masala

with Cumin Rice and Garlic Butter Naan

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes


serving amount

150 grams

Basmati Rice

1 sachet(s)

White Cumin Seeds

(May contain Sesame, Celery)

3 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

150 grams

King Prawns

(Contains Crustaceans)

75 grams

Tikka Masala Paste

30 grams

Tomato Puree

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

40 grams

Baby Spinach

1 pinch

Chilli Flakes

Not included in your delivery

20 grams


300 milliliter(s)

Water for the Rice

1 tsp


100 milliliter(s)

Water for the Curry


Nutritional information

Energy (kJ)4713 kJ
Energy (kcal)1126 kcal
Fat48.1 g
of which saturates21.6 g
Carbohydrate144 g
of which sugars13.5 g
Protein32.7 g
Salt4.97 g
Always refer to the product label for the most accurate ingredient and allergen information.


Lidded saucepan
Chopping Board
Large Frying Pan
Baking Tray
Small Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the butter (see pantry for amount) from your fridge and leave to one side to soften.

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).


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

Trim and thinly slice the spring onion.

Drain the prawns.

When the rice has 10 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the tikka paste, tomato puree and half of the garlic. Fry until fragrant, 1 min.


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. 

Then, stir in the prawns, reduce the heat to a simmer and cook for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.


Meanwhile, once the butter has softened slightly, pop it into a small bowl and add the remaining garlic. Use a fork to mash the garlic into the butter. Season with salt and pepper. 

Lay the naans onto a medium baking tray and spread over the garlic butter.

Pop the naans onto the top shelf of your oven to warm through, 2-3 mins.


Add the spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.

Season with salt and pepper.

Add a splash of water if it's a little too thick.


Share the rice between your serving bowls.

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

Serve the garlic butter naan alongside for dipping.