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.
International & UK Orders
- 20 medium sized prawns with shell on (approx. 900g)
- 2 tablespoons vegetable oil
- 2 onions - finely chopped
- 20 cloves garlic - skinned
- 1 tablespoon ginger paste
- 2 bunches fresh coriander - chopped (about 70g)
- 2 green chilli pepper - chopped
- 1 small cinnamon stick
- 5 cloves
- 10 black peppercorns
- 20 cashews
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon turmeric
- 3 teaspoons tamarind pulp
- Make the sauce first.
- Place 10 cloves of garlic, ginger, the coriander, chilli peppers, cinnamon stick, cloves, cashews and peppercorns in a food processor. Add about 250ml water and blend to a smooth paste. I do this for about two minutes.
- Set aside.
- Now heat the oil over medium high heat in a balti dish or wok.
- When hot and bubbly, toss in your chopped onions and allow to fry until soft and translucent.
- Crush your remaining garlic lightly and add the to the onions.
- Sprinkle in the chilli powder and turmeric and stir so that the spices coat the onions.
- Add the prawns and brown for about 60 seconds.
- Now pour in your coriander sauce and bring to a simmer.
- Simmer until the prawns are pink and cooked through - a couple minutes should do.
- Stir in the tamarind pulp and season with salt to taste.
- Serve with rice or homemade naans.