This is a low fat yet very tasty prawn balti. It is one I make all the time especially when we have coriander growing in the garden. I love the tart flavour of the tamarind together with the coriander and spicy chillies.
You can use any sized prawns but I tend to go for medium sized prawns as they are almost bite size. Leave the shell on. They will be a bit more messy to eat but the shells add a lot of flavour to the sauce.
This recipe could also be made with meaty fish such as halibut, cod and coley.
I thought it would be a good idea here to explain exactly what a ‘Balti’ is. When you go out for a Balti at most restaurant, it isn’t actually a Balti at all you will be served.
Most chefs cook their Baltis in a normal pan and then send it out to the table in a presentation Balti Bowl. This recipe for prawn balti is really no different to that. I used a large ‘Balti’ pan that was large enough to serve four people but authentic Balti curries only serve one to two people.
They are cooked and served in the same stainless steel balti bowl they are cooked in. You can see the real thing here in my authentic Balti dhal fry recipe.
Whether this prawn balti is authentic or not, it is still delicious.
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