My smoky spice range will help you make the best prawn balti!
I love making prawn curries with fresh prawns from the fishmonger. I go down in the morning and buy them and then wait until I get to stop work and make my way to the kitchen.
Balti curries like this are pretty straight forward and can be made in minutes. They are perfect for lunch or quick after work meals.
I like to serve this recipe with homemade naans. In fact I always have a little naan dough at the ready in the fridge so I can treat myself when I feel I deserve it. If only I spent so much time planning my trip and actually going to the gym!
For those of you who are not familiar with baltis, they are usually quite dry. That said, your house, your rules! Feel free to experiment if you like and have fun.
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- 3 tablespoons cider vinegar
- 600g fresh prawns (any size)
- 3 tablespoons olive oil or ghee
- 1 onion finely sliced
- 4 cloves garlic - finely chopped
- 1 inch piece of ginger - grated and finely chopped
- 1 large green or red pepper roughly chopped
- 2 tomatoes - roughly chopped
- 1 tablespoon garam masala
- 2 tablespoons balti masala or more garam masala
- 2 tablespoons tomato puree
- 5 tablespoons chopped coriander
- Juice of one lime
- Salt and pepper to taste
- Heat the ghee or olive oil in a large frying pan or balti pan.
- Toss in the onions and allow to fry for about two minutes.
- Add the garlic and ginger and stir to combine.
- Throw in the prawns.
- Now add the sliced pepper, chilli pepper, tomatoes, the balti masala, the garam masala and the vinegar.
- Stir constantly for a further two minutes.
- Plop in the tomato paste and add about 100ml of water. A little more can be added if you prefer more liquid.
- Your prawn balti is ready when your prawns are cooked through. Try not to over cook the vegetables.
- Just before serving, sprinkle the coriander into the curry and season with salt and pepper to taste and then add the lime juice.
- There you have it. A delicious prawn balti in about ten minutes!