This quick prawn curry could also be made with cooked prawns
This is a fresh tasting curry that I really love. It’s been cooked in a BIR (British Indian Restaurant) style though most restaurant chefs would use a pre-prepared curry sauce base – often referred to as a curry gravy. This is done to help cook the curries quickly so that they can be served to the customers in a timely manner.
Assuming you aren’t planning on opening an Indian restaurant any time soon, I’ve decided to show you how this prawn balti recipe would be made if the chef made it at home.
Just like most British Indian restaurant style base sauces, this recipe starts with an onion tarka. This forms the base for the sauce. Other ingredients are then added to complete the curry.
Balti curries are usually quite dry making them easier to scoop up with pieces of fresh naan or chapatti. You could add more tomatoes if you prefer more sauce.
- 800g fresh uncooked prawns – peeled and black vein removed
- 100ml vegetable oil or rapeseed oil
- 2 large onions – finely chopped
- 3 large tomatoes – finely chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 green chilli peppers – finely chopped
- 2 capsiums (bell peppers) – thinly sliced
- 1 tablespoon tomato paste
- 1 tablespoon garam masala
- 1 teaspoon red chilli powder
- 1 teaspoon ground coriander
- 1 bunch chopped coriander
- Juice of one or two limes
- Salt and pepper to taste
- Heat the oil over medium high heat until bubbling.
- Pour in the chopped onions and fry for about five minutes until translucent and soft but not browned.
- Add a pinch of salt and fry for a further minute before adding the garlic, ginger and green chillies.
- Stir to combine and add half of the sliced capsicums, the tomatoes, the tomato paste, garam masala, chilli powder and the ground coriander.
- Continue stirring while the capsicums cook through.
- At this point, add about 200m water and the uncooked prawns.
- Toss in the chopped coriander and watch carefully while the prawn cook.
- Once the prawns are cooked through, add the rest of the sliced capsicum and the lime juice. You want the capsicums to be about 50% cooked through so that they are still a bit crunchy.
- Check for seasoning and sprinkle with salt and pepper to taste.
Serve with fresh naans or chapattis.