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Prawn Balti
Prawn Balti is a modern British recipe for a classic Pakistani-inspired restaurant-style dish of king prawns cooked in a curry sauce base with bell peppers, chillies and spices. The full recipe is presented here and I hope you enjoy this classic British version of: Prawn Balti.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Serves:
4-6
Rating: 
Tags : CurryBIR CurriesChilli RecipesBritish Recipes
This is a classic British recipe (modern Baltis were invented in Birmingham, based on a Pakistani original) for a classic sizzling curry of king prawns and bell peppers in a spicy tomato-based gravy that's traditionally served in the cast iron balti dish in which it is cooked.
Ingredients:
1 red bell pepper, de-seeded and cut into 1cm squares
1 green (or yellow) bell pepper, de-seeded and cut into 1cm squares
1 medium onion, cut into chunks
3 red chillies, coarsely chopped (Jalapeño types are good, but you can use milder or hotter)
3 green chillies, coarsely chopped (Jalapeño types are good, but you can use milder or hotter)
1 tsp cumin seeds
500g king prawns, peeled
1 tsp paprika
1 tsp ground turmeric
1/2 tsp ground cinnamon
200ml
Restaurant curry sauce
1 tsp tomato purée
salt, to taste
1 tsp
garam masala
2 tbsp ghee or groundnut oil
fresh coriander leaves, chopped, to garnish
Method:
Place a wok (or balti dish or karahi) over high heat, add 1 tbsp of the oil and use to fry the bell pepper pieces for a few minutes, or until lightly browned. Remove with a slotted spoon and set aside.
Add the remaining 1 tbsp oil to the pan and when hot use to fry the onion, chillies and cumin seeds for about 2 minutes, or until the onion is soft and translucent, but not coloured. Reduce the heat and scatter over the paprika, turmeric and cinnamon. Stir to combine then add the peeled prawns to the wok and pour over the curry sauce. Stir in the tomato purée and salt then bring to a simmer. Cover the wok and cook gently for about 25 minutes, or until the chicken is tender and cooked through (add boiling water as needed to prevent the sauce from becoming too thick).
After 15 minutes of cooking stir in the bell peppers and the garam masala. Traditionally this is served in individual cast iron or steel balti dishes, which should be heated in the oven to warm them. The balti should be sizzling when it is brought to table. Serve accompanied by naan breads, which are used to scoop out the balti to eat.
For the full collection of curry restaurant dishes on this site, see the: British Indian Restaurant and Restaurant-style Curries page
