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Jumbo King Prawn Tikka Masala

  • Cook: 25min

  • Easy

  • Serves 4

Juicy king prawns, sweet potato, spinach and aromatic rice; coated with one of the most popular Indian sauces.

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  • 450g frozen jumbo king prawns
  • 10g ground coriander
  • 5g ground cumin
  • 5g turmeric
  • 1g chilli powder
  • 150ml natural yoghurt
  • 425g pataks tikka masala sauce
  • 200g frozen white onion
  • ½ bulb garlic
  • 20g fresh ginger
  • 50g mango chutney
  • 400g coconut
  • 4 cubes parsley
  • 500g frozen pilau rice
  • 50g salted butter
  • 20g frozen baby spinach
  • 2 sweet potatoes
  • 20g fresh coriander
  1. Peel and finely chop garlic & ginger and then mix with the onion.
  2. Peel & chop sweet potato and cook in boiling water until tender. After this, drain of water.
  3. Fry the onion, ginger & garlic until golden, add Masala sauce, chutney & coconut milk and simmer for 5 minutes.
  4. Defrost prawns overnight in fridge, mix with the yoghurt & spices. Skewer the prawns & refrigerate ready for cooking.
  5. Add spinach, sweet potato & coriander to curry sauce.
  6. Lightly oil the prawn skewer & season with salt and pepper. Grill for 2 minutes each side. Squeeze half a lemon over the skewers, then brush with melted butter and parsley.
  7. Cook frozen pilau rice as per packet instructions. Place curry in serving bowl, add skewer, then garnish with yoghurt & coriander.

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