Ultimate Prawn Tikka Masala
with Cumin Rice and Garlic Butter Naan
Looking for a taste of everyday luxury? This Ultimate Prawn Tikka Masala is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
The quantities provided above are averages only.
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.
Ingredients
150 grams
Basmati Rice
1 sachet(s)
White Cumin Seeds
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
Butter
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
100 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
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 1/4 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. IMPORTANT: Wash your hands and equipment after handling raw prawns.
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 half 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.
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.
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 your ultimate 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.
Enjoy!
