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Photo of Tikka prawns with spinach and cumin rice by WW

Tikka prawns with spinach and cumin rice

10 - 11
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Tikka meaning “bits and pieces” is a delicious combination of aromatic spices that coat the prawns and creates a delicious meal that is ready in just 20 minutes.


Indian curry paste

¼ cup(s), (75g) tikka masala paste

Low-fat natural yoghurt

200 g

Lemon juice

¼ cup(s), (60ml)

Raw peeled prawns

300 g, (buy 600g) peeled, tails intact

Microwave white rice

450 g, 90 second basmati rice

Vegetable oil

2 tsp

Ground cumin

2 tsp, (seeds)

Baby spinach leaves

100 g

Fresh coriander

2 tbs, to serve

Oil spray

1 x 3 second spray(s)


  1. Combine the curry paste, ½ cup (140g) yoghurt and 1 tablespoon lemon juice in a medium bowl. Add the prawns and toss to combine. Set aside for 5 minutes.
  2. Meanwhile, cook the rice in the microwave following packet instructions.
  3. Heat the oil in a medium non-stick frying pan over high heat. Cook the cumin, stirring, for 1 minute or until fragrant. Add the spinach and cook, stirring, for 1 minute or until just wilted. Add the remaining lemon juice and cook for 1 minute. Add the cooked rice and toss to combine. Set aside and cover to keep warm.
  4. Preheat a chargrill or barbecue on medium-high and lightly spray with oil. Chargrill the prawns, turning, for 3-4 minutes or until the prawns change colour and are cooked through. Combine the remaining yoghurt and the chopped coriander in a small bowl. Season with salt and pepper. Serve the tikka prawns with rice and yoghurt mixture. Top with coriander sprigs.


SERVING SUGGESTION: Steamed asparagus spears.