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Prawn and Chickpea Tikka Masala with Salmon

Tikka doesn't just have to go with chicken it is amazing with fish and chickpeas too so why not shove both in the same pan to make a glorious naturally gluten free curry and then make it that little bit creamy with some double cream.

Added 6th December 2020
Recipe by Alison Wheatley

This recipe is...

  • High Protein High Protein

Ingredients

1 onion
1 400g can chopped tomatoes
2tbsp tikka curry powder
1 400g can chickpeas
100g king prawns
100g spinach
2tbsp double cream
2 salmon fillets
  • Preparation Time: 10 Mins
  • Cooking Time: 20 Mins
  • This recipe makes 2 servings

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Roughly chop the onion and place into a hot frying pan with a little oil or spray oil and let it brown.

2. While the onion is browning, sprinkle a little salt on the salmon fillets and place into another frying pan to cook, 5 mins or so on each side will cook the fillet nicely.

3. Once the onion is brown add in the canned tomatoes and tikka powder, mix well and simmer for a couple of minutes.

4. Drain the chickpeas and throw into the pan with the tomatoes, stir to combine and add in the prawns too.

5. Let the mix simmer for about 5 mins so the prawns and chickpeas are heated through, then add spinach, stir through the curry until wilted.

6. Finish off by stirring through the cream, this could be missed out if preferred but it will give it a fabulous creamy flavour.

7. Serve the prawn and chickpea curry with the fillet of salmon on top of break the salmon up and stir through.

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