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Braaied Balti Prawn Parcels with Spinach Rice

Braaied Balti Prawn Parcels with Spinach Rice is a traditional South African recipe for a dish of a prawn curry cooked in a parcel on the braai (barbecue) that's served with spinach rice. The full recipe is presented here and I hope you enjoy this classic South African version of: Braaied Balti Prawn Parcels with Spinach Rice.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

4

Rating:

Tags : CurryMilk RecipesSouth-africa Recipes

In South Africa, curries are often cooked on a braai (barbecue) or an open fire in a cast iron Poteijkos (Dutch oven). However, if you don't have one of these, you can still cook a curry on your barbecue using foil parcels instead. Here, the curry and the accompanying rice are both cooked on the barbecue, one in a parcel and the other in a pot. I'm using prawns in this example as they cook quickly. However, you could substitute cubes of salmon (or other firm fish), chicken breast or pork loin steaks.

Ingredients:

3 tbsp balti curry paste
200ml (4/5 cup) natural yoghurt
24 large, raw prawns, peeled
12 cherry tomatoes, halved
1 red bell pepper, deseeded and cubed
Small handful fresh coriander, chopped, plus extra leaves to garnish
225g (1/2 lb) basmati rice
Small bag of baby spinach, washed

Method:

Pre-heat your braai (barbecue). In a large bowl, mix together the curry paste and yogurt. Add the prawns, tomatoes, red bell pepper pieces and chopped coriander then toss to lightly coat the prawns in the mixture.

Prepare 4 large, double-thickness squares of foil. Divide the prawn mixture between the centre of each, then bring the edges up all around to enclose and seal the parcels really well. Place on the hot barbecue and cook for 10-12 minutes, turning halfway with a fish slice, until the parcels have puffed up and the prawns are cooked through. Carefully open 1 parcel to check the prawns have turned pink; if they haven’t, cook for a few more minutes.

In the meantime, cook the rice in boiling, lightly salted, water for 12 minutes or until just cooked (you can do this on the barbecue if it's large enough). Stir in the spinach to wilt, then drain well. Return to the pan, season and set aside, covered, for a few minutes. Fluff up the rice grains with a fork.

To serve, place an opened prawn parcel on each plate, scatter with a few coriander leaves and spoon the spinach rice alongside.