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Prawn Tikka Masala & Peas Pulao
Serves 2-3 people
A delicious and quick way to make the most of our Tikka Masala Paste. This perfect pairing of succulent prawns and fragrant rice makes for an impressive yet effortless meal.
Prawn Tikka Masala
Ingredients
- 300g fresh prawns, shelled and deveined
- 3-4 tbsp Monalisa's Kitchen Tikka Masala Paste
Method
- In a mixing bowl or pan, combine the prawns with the Tikka Masala Paste. Mix well to coat the prawns thoroughly.
- Cook on low–medium heat for 10 minutes, stirring occasionally, until the oil rises to the surface and the prawns are cooked through and pink.
Peas Pulao
Ingredients
- 3 tbsp oil
- 2 green cardamom pods
- 2 dry bay leaves
- 1 whole clove
- 1 small stick cinnamon
- 1 tsp cumin seeds
- 1 tbsp ginger–garlic paste
- 2 cups water
- ½ tsp salt
- 1 cup basmati rice, soaked
- A handful of peas (fresh or frozen)
- A few tbsp of chopped coriander (optional)
Method
- Heat oil in a pan on low–medium heat. Add the cardamom, bay leaves, cloves, cinnamon and cumin seeds. Let it sizzle for 5-10 seconds.
- Add the ginger–garlic paste and cook on low heat for 4-5 minutes.
- Pour in 2 cups water and salt. Bring to a boil.
- Add the soaked rice and peas. Cook on low heat until the water has nearly evaporated.
- Then cover and leave to cook for 5–7 minutes.
- Turn off the heat and leave covered for 10 minutes.
- Fluff with a fork and garnish with fresh coriander if using. Serve hot!
Tips for Perfect Prawn Tikka Masala & Peas Pulao
✓ Fresh prawns — use fresh prawns for the best flavour and texture
✓ Don't overcook prawns — they cook quickly; done when pink and opaque
✓ Soak the rice — 30 minutes soaking gives fluffier pulao
✓ Low heat for spices — prevents burning and releases aromatic oils
✓ Don't skip the resting time — 10 minutes covered makes perfect fluffy rice
✓ Oil separation — when oil rises in the prawn masala, it's perfectly cooked
Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes