PRAWN TIKKA MASALA
Forget a takeaway and tuck into a midweek meal that will please the whole family with our easy, low calorie prawn tikka masala. Serve with naan breads
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 15
Steps:
- Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.
- Cook the rice following pack instructions.
- Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor. Return to the pan, add the almonds and prawns, and cook for 5 mins. Season to taste and stir through the cream and coriander. Serve with the rice and naan breads, if you like.
Nutrition Facts : Calories 432 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
EASY PRAWN TIKKA MASALA
An easy prawn tikka masala that's ready in under 30 minutes, this curry is still full of flavour and goes down a treat on a busy weeknight. It's a quick one-pot curry that you can serve over basmati rice or with some naan.
Provided by Alice | Skinny Spatula
Categories Curry
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan on medium heat. When it's hot, add the onion and fry for 1-2 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant.
- Add the prawns to the pan and cook them for 4-5 minutes until they turn pink. They don't need to be fully cooked at this point.
- Stir in the curry paste, tomato puree, chopped tomatoes and brown sugar. Add 100 ml of water, stir to combine, then lower the heat. Cook for 4-5 minutes until the sauce thickens.
- Next, stir in the dessicated coconut and cook for another minute. Add the double cream and chopped coriander and stir to combine. Serve with basmati rice or naan breads.
Nutrition Facts : Calories 276 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 233 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 27 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1157 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SHRIMP AND CHICKEN TIKKA MASALA
We love Indian food. We created this recipe by trial and error using several different recipes as inspiration.
Provided by GeminiCook
Categories Indian
Time 2h30m
Yield 1 Serving, 8 serving(s)
Number Of Ingredients 25
Steps:
- For a double recipe.
- Sauce.
- Medium dice onion and saute in olive oil for 5 minutes. Add all spices except bay leaves and saute for 5 minutes, adding small amounts of chicken broth as needed to keep spices from burning. Add finely minced or grated garlic. Add tomato sauce and stir. Add cream. Simmer for at least an hour. The longer the better. Add water or broth as needed to thin out. Cut chicken into bite size pieces.Marinate chicken and shrimp (separately) in spices and oil for at least 30. Cook chicken under broiler until done add to sauce. Cook shrimp under broiler until just pink. Add to sauce. Serve over basmati rice with naan.
Nutrition Facts : Calories 427.1, Fat 31.1, SaturatedFat 15, Cholesterol 224.4, Sodium 1847.2, Carbohydrate 19.7, Fiber 5.5, Sugar 9.6, Protein 21.1
SHRIMP TIKKA MASALA
Make and share this Shrimp Tikka Masala recipe from Food.com.
Provided by DrGaellon
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy pot, heat the ghee or oil until shimmering. Add onion and cook slowly, stirring often, until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala and chili powder. It should be thick, but not pasty; it should drip off a spoon. If too thick, add more ghee or oil. Cook until very fragrant, 3-4 minutes.
- Add water and stir until smooth. Season to taste with salt and pepper. Add shrimp and poach gently until cooked through, 3-5 minutes.
- Remove from heat and stir in yogurt. Serve over cooked jasmine or basmati rice.
QUICK TIKKA MASALA
Adapted from Blake Royer's "Dinner Tonight" column at Serious Eats; he adapted it from a recipe he found at about.com.
Provided by DrGaellon
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Grate 1 piece of ginger into a large zip top bag. Add the garlic, salt, pepper, cilantro, lemon zest, lemon juice, 1 tbsp yogurt and 1 tbsp oil. Add the chicken, press out as much air as possible and seal. Set aside (at room temperature) to marinate while proceeding.
- Heat the remaining oil in a large skillet over low heat. Roughly chop the remaining piece of ginger and add it to the oil, with the onion. Cook gently 10-15 minutes until well caramelized and almost mushy. Add chili powder, garam masala and turmeric; stir well. Cook 2-3 minutes to bloom and blend the flavors. Season with a generous pinch of salt and scrape mixture into a bowl; set aside.
- Increase heat to medium-high; empty the zip top bag into the skillet. Cook, turning occasionally, until golden brown and cooked through but still tender. Return spice mix to pan. If using cream, add it at this point. If not, add flour then yogurt. Stir in tomato paste. Simmer 5 minutes.
- Adjust seasoning with salt, pepper or lemon juice if needed. Serve with basmati rice or naan.
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