Recipe of the day: Delicious shrimp tikka masala

This flavorful shrimp tikka masala recipe is the perfect and healthy weeknight dish to enjoy and can be prepared in less than 30 minutes.

If you are not a fan of basmati rice, you can enjoy this dish on a bed of your favorite rice.

To make it a complete Indian feast, enjoy this shrimp tikka masala and rice dish with homemade or store-bought naan bread.

Shrimp tikka masala


  • 1 large onion, coarsely chopped
  • 1 thumb-sized piece of ginger, peeled and grated
  • 2 large cloves of garlic
  • 1 tablespoon canola oil
  • 2-3 tablespoons tikka curry paste
  • 400 g can of peeled tomatoes
  • 2 tablespoons tomato paste
  • ½ tablespoon light brown soft sugar
  • 3 cardamom pods, mashed
  • 200 g brown basmati rice
  • 3 tablespoons ground almonds
  • 300 g raw prawns
  • 1 tablespoon double cream
  • ½ bunch coriander, coarsely chopped
  • naan bread, warmed, to serve (optional)

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  • Place the onion, ginger and garlic in a food processor and grind to a smooth paste. Heat the oil in a large heatproof skillet or pan over medium heat. Add the onion puree and cook for 8 minutes or until lightly golden. Stir in the curry paste and cook for 1 minute more. Add the tomatoes, tomato paste, sugar and cardamom pods. Bring to a boil and cook, covered, for another 10 minutes.
  • Cook the rice according to the directions on the package.
  • Scoop the cardamom out of the curry sauce and discard, grind with a stick blender or in a clean food processor. Return to the pan, add the almonds and shrimp and cook for 5 minutes. Season to taste and stir in the cream and coriander. Serve with rice and naan bread, if desired.

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