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Photo of Tikka prawns with raita by WW

Tikka prawns with raita

8
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Quicker than takeaway (and better for you too), these Indian-style prawns are fast and fabulous

Ingredients

Tikka masala paste

2 tbs

99% fat-free, plain Greek yoghurt, unsweetened

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)

Instructions

  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.

Notes

SERVING SUGGESTION: Steamed broccoli florets.

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