Prawn Tikka with Coconut Rice

Servings : Serves 4-6

These awesome bbq prawns tikka skewers can be served with fries or baked potatoes and sauce instead of rice. I find that the subtle coconut flavor perfectly compliments the spicy prawns. I even drizzled the rice with a light coconut sauce and served with some sliced fried potatoes. A meal that will definitely blow your mind!

Ingredients for Prawn Tikka

  • 500 gm prawns, shelled and de-veined
  • 1 tsp garlic paste
  • 1/2 tsp ginger paste
  • 1 tsp tomato paste/puree
  • pinch of turmeric
  • 1/2 tsp cumin powder
  • juice of 1 lemon (2 tbsp)
  • 1 tbsp tandoori powder
  • 1 tsp red chilli powder
  • 1/2 tsp salt, or to taste
  • 2 tbsp oil

Ingredients for Coconut Rice

  • 3 cups basmati rice (washed then soaked for 20-30 minutes)
  • 1/2 cup heavy coconut milk
  • 3 1/2 cups light/diluted coconut milk
  • 2 tsp salt
  • 1/4 tsp garlic paste

Ingredients for Coconut Sauce

  • 1 light/diluted coconut milk
  • 1/2 cup heavy coconut milk
  • 1/2 tsp cornflour mixed with a bit of water to form a paste
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1 tsp lemon juice
  • 1 green chilli, slit
  • salt to taste


Prawn Tikka

Mix all the ingredients except for prawns and oil. Heat the oil and pour it into the mixture, stir it in well. Then add the prawns and mix everything together. Leave to marinate for at least 30 minutes, then thread the prawns on skewers and barbeque or grill under a very hot grill for around 10-12 minutes per side or until done.

If using wooden skewers, make sure to soak them in cold water for about 30 minutes to prevent them from burning during grilling.

Coconut Rice

You can make coconut milk lighter by diluting with either milk or water in the ratio half to half.

Soak the rice for 20-30 mins. Drain and set aside. Pour the light coconut milk in a deep pan, add the garlic paste and salt. Bring to a boil, then add the drained rice. Simmer on medium heat giving an occasional stir. Once the moisture diminishes and the rice is more than half way cooked, reduce the heat to low. Pour in the heavy coconut milk. Give the rice a quick final stir, cover with a tight lid and put on very low heat to steam for about 15-20 minutes to ensure the rice is completely done or bake the tightly covered rice in a pre-heated oven at 180 C for the same amount of time. When done, open the pan, and gently fluff up the rice with a fork. Serve warm.

Coconut Sauce

When making coconut sauce it is VERY IMPORTANT to keep stirring the sauce whilst it is cooking to maintain a smooth consistency. Leaving it unattended even for a few seconds on the heat could end up with the sauce breaking/separating.

Pour everything except for the cornflour in a small pot/pan. Keep the heat on low and stir continuously with a wooden spoon until the coconut milk is cooked and slightly thickened. Add the cornflour paste and keep stirring until the sauce is thick. Turn off the heat but keep stirring for a few more minutes until the temperature of the sauce drops. Taste and adjust salt/spice/lemon if needed. Drizzle this sauce over the warm coconut rice and serve!


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