Ultimate Prawn Tikka Masala

Kirsten Curtis |

Try our delicious recipe. It will taste better than your local takeaway. Promise.


1 tbsp olive oil
1 onion, finely diced
½ packet Asian Home Gourmet Tikka Masala curry paste
2 cups of Mozambique Pink Prawn Tails
½ cup Hijke Low-Fat Bulgarian Yoghurt
1 handful of fresh coriander, chopped
2 spring onions, finely chopped
4 cups of cooked Tastic Basmati Rice
1 bottle Windhoek light (optional)


Heat the oil in a pan.

Add the onions and the curry paste and sauté for 5 minutes or until the onions are soft and aromatic.]

Add the prawns and cook for a further 5 minutes.

Stir through a ½ cup of hot water and bring to a simmer.

Remove from the heat and add the yoghurt, coriander and spring onions.

Serve with the basmati rice and an ice cold beer.

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