The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tiger Prawn Tandoori Masala with Mango Salsa & Curried Rice
It’s time to bring the heat with Mindful Chef x Gymkhana Fine Foods. Inspired by the flavors of Gymkhana’s two-star Michelin dishes, you’ll cook responsibly-sourced tiger prawns in their rich and aromatic Goan Curry Sauce. Pair this with vibrant mango salsa bursting with sweetness and zing, along with fluffy brown rice infused with zesty lemon and fresh coriander
8 plants
Serving size
Ingredients
- 200g brown rice (brown rice (100%))
- 1 unwaxed lemon
- 400ml coconut milk (use half) (Coconut, Water)
- 200g baby tomatoes
- 190g classic tandoori marinade (gymkhana) (Milk, Mustard, Nuts, Peanuts) (Natural Yoghurt (Milk), Water, White Vinegar, Garlic, Ginger, Mustard Oil, Kashmiri Chilli, Rapeseed Oil, Deggi Mirch Powder, Salt, Garam Masala [Spices], Sugar, Dried Fenugreek Leaves, Cornflour)
- 1 shallot
- 1 mango
- 1 handful of fresh coriander
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 360g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 80g baby spinach
- 1 onion
Nutritional Information
Calories: 818
Protein: 24g
Carbs: 56g
Fat: 20g
Tiger Prawn Tandoori Masala with Mango Salsa & Curried Rice
It’s time to bring the heat with Mindful Chef x Gymkhana Fine Foods. Inspired by the flavors of Gymkhana’s two-star Michelin dishes, you’ll cook responsibly-sourced tiger prawns in their rich and aromatic Goan Curry Sauce. Pair this with vibrant mango salsa bursting with sweetness and zing, along with fluffy brown rice infused with zesty lemon and fresh coriander
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a grater, 2 medium bowls, a large frying pan & a sieve
Get the rice on
- Add the rice and half the curry powder to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan
- Add the prawns and the tandoori marinade (reduce quantity for less heat) to a medium bowl. Toss to coat and set aside
Mango salsa time
- Meanwhile, peel and dice the mango into 2cm cubes. Finely dice the shallot
- Zest and quarter the lemon. Roughly chop the coriander
- Combine the mango, shallot, half the coriander and the juice from half the lemon in the other medium bowl. Season with a pinch of salt and pepper, then set aside
Build the curry
- Halve the tomatoes. Roughly dice the onion
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the prawns, onion and tomatoes, then cook for 2 mins
- Stir in the half tin of coconut milk, remaining curry powder and any remaining marinade from the bowl
- Bring to a boil and simmer for 10 mins, until the prawns are pink and cooked through. Add a splash more coconut milk for less heat
Last bits & plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Rinse the spinach, then stir into the curry for 1 min, until wilted
- Stir the lemon zest and remaining coriander through the rice and season generously with salt
- Serve the curry into bowls alongside the rice and mango salsa. Serve the lemon wedges alongside for squeezing over
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