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Photo of Tikka prawns with spinach and cumin rice by WW

Tikka prawns with spinach and cumin rice

10
Points
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Ingredients

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)

Instructions

  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.

Notes

SERVING SUGGESTION: Steamed asparagus spears.