Step 1

Put the rice and coconut cream in a pan with 400ml cold water. Bring to the boil over high heat, then reduce to low. Simmer, covered with a lid, for 10 minutes. Remove from the heat and leave covered for 10 minutes. Fluff up with a fork when ready to serve.
While the rice cooks put the shrimp, tikka masala, and yogurt in a bowl. Coat well. Skewer the shrimp onto metal or bamboo sticks.