105min 2 ppl
Prawn Balti
30 minutes
2 people
Medium
30 min · 10 steps
Medium: 31–60 min or 7–12 steps
230 kcalper person
Protein 28g
Carbs 12g
Fats 8g
About this dish
Juicy tiger prawns cooked in the vibrant Birmingham balti style — whole spices, fresh tomatoes, peppers, and a squeeze of lemon creating a bright, aromatic sauce that's quick to cook and deeply satisfying.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Green Pepperdeseeded and cut into 2cm strips0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated7.5 g
- Green Chilliesfinely sliced1
- Lemonjuiced0.5
- Fresh Corianderroughly chopped0.5 large handful
Fish & Seafood
- Raw Tiger Prawnspeeled and deveined250 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Coriander Seedslightly crushed0.5 tsp
- Ground Coriander0.75 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- Large karahi or heavy frying pan
- Chef's knife
- Chopping board
- Fine grater
- Wooden spoon
- Citrus juicer
Method
1
Finely dice the onion, deseed and cut the green pepper into 2cm strips, mince the garlic, grate the ginger, and finely slice the green chillies. Roughly chop the fresh coriander and juice the lemon.
Approx. 10 minutes
2
Heat the vegetable oil in a large karahi or heavy frying pan over high heat. Add the cumin seeds and lightly crushed coriander seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
3
Add the diced onion and cook, stirring frequently, for 8 minutes until golden.
Approx. 8 minutes
4
Add the green pepper strips and cook for 2 minutes, stirring occasionally.
Approx. 2 minutes
5
Add the minced garlic, grated ginger, and sliced green chillies. Cook for 2 minutes, stirring, until fragrant.
Approx. 2 minutes
6
Stir in the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes to toast the spices.
Approx. 2 minutes
7
Add the tinned chopped tomatoes and cook for 4 minutes until the sauce has slightly reduced and thickened.
Approx. 4 minutes
8
Add the prawns and stir to coat in the sauce. Cook for 4–5 minutes until the prawns are pink and opaque all the way through. Do not overcook, as prawns become rubbery quickly.
Approx. 5 minutes
9
Squeeze over the lemon juice, stir in the garam masala, and season with salt to taste.
Approx. 1 minutes
10
Serve directly from the karahi, scattered generously with the chopped fresh coriander.
Approx. 1 minutes
