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Prawn & Pepper Tikka Masala Curry with Mango & Pineapple Chutney


2 Persons

Prep Time

5 Minutes

Cook Time

15 Minutes

Prawn & Pepper Jalfrezi Curry with Mango & Pineapple Chutney


  • 1 Jar of Bay’s Kitchen Tikka Masala Stir-in Sauce
  • 180g Pack of raw king prawns
  • 85g Red pepper, seeds and stems removed and cut into chunks
  • 1 Big handful of spinach or chard leaves, roughly chopped
  • ½ a lime
  • 1 Tbsp vegetable or coconut oil
  • Small bunch coriander, roughly chopped

To serve:

  • 50g Bay’s Kitchen Mango & Pineapple Chutney
  • Fluffy white rice


  1. Place a heavy-bottomed pan over a medium heat and add in the oil.

  2. When glossy, add in the red pepper chunks and cook for a couple of minutes, or until starting to soften.

  3. Add in the spinach or chard leaves and cook for a further minute or two, before tumbling in the prawns.

  4. Stir everything well with a wooden spoon so that it doesn’t stick, then once the prawns have turned pink, pour in the jar of Bay’s Kitchen Tikka Masala Sauce.

  5. Cook for a couple of minutes, or until the sauce is piping hot.

  6. Squeeze over the lime juice, sprinkle over the coriander and serve with fluffy rice and a good spoonful of Bay’s Kitchen Mango and Pineapple Chutney.

Recipe created by cook and author Emma Hatcher (

Copyright of Bay’s Kitchen. Please do not reprint without permission.

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