Get 3 months FREE*
Start today
Photo of Tikka prawns with raita by WW

Tikka prawns with raita

8 - 12
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Quicker than takeaway (and better for you too), these Indian-style prawns are fast and fabulous


Tikka masala paste

2 tbs

99% fat-free plain Greek yoghurt

300 g

Raw peeled prawns

600 g, peeled, tails intact

Basmati rice

¾ cup(s)

Frozen green peas

1 cup(s)

Lebanese cucumber

1 medium, cut into 1cm pieces

Fresh mint

2 tbs, shredded

Canola oil

1 tbs

Fruit chutney

¼ cup(s), (mango)


  1. Combine curry paste and ½ cup (140g) yoghurt in a medium bowl. Add prawns and toss to coat. Marinate for 10 minutes.
  2. Meanwhile, cook rice following packet instructions, adding peas for last 2 minutes of cooking. Drain. Place remaining yoghurt, cucumber and mint in a small bowl. Mix raita to combine.
  3. Heat oil in a large non-stick frying pan over high heat. Cook prawns, turning, for 3–4 minutes or until cooked through. Divide rice mixture among plates and top with prawns, raita and extra mint. Serve with chutney and lime wedges.


SERVING SUGGESTION: Steamed broccoli florets.