steps to prepare award winning Tikka prawns with yoghurt pilaf

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tikka prawns with yoghurt pilaf. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tikka prawns with yoghurt pilaf is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tikka prawns with yoghurt pilaf is something that I’ve loved my entire life.

Table of Contents


  • 2 1/2 tablespoons tikka or mild curry paste
  • 5 tablespoons thick Greek-style yoghurt
  • 4 tablespoons (1/3 cup) chopped coriander, plus extra leaves to garnish
  • 12 large king prawns
  • 6 cardamom pods, lightly crushed
  • 1 cup (200g) Basmati rice


  • Step 1
    Combine 1 1/2 tablespoons curry paste, 4 tablespoons yoghurt and 3 tablespoons coriander in a large shallow dish. Add prawns and turn to coat, then cover and refrigerate until needed.
  • Step 2
    Place remaining tablespoon of paste, cardamom and 1 teaspoon salt in a large pan. Add rice and 1 1/2 cups (375ml) cold water, stirring to distribute the paste.
  • Step 3
    Bring to the boil, then reduce heat to low and simmer, partially covered, for 10 minutes or until most of the liquid has been absorbed. Stir in remaining yoghurt and coriander, and cover to keep warm.
  • Step 4
    Preheat a chargrill or barbecue on high heat. Cook prawns for 1-2 minutes each side until cooked through.
  • Step 5
    Sprinkle pilaf with extra coriander and serve the prawns with the pilaf.

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