Nicky's Kitchen SanctuaryPrawn Balti Recipe
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Ingredients
Serves 4- 1 green bell pepper (deseeded and roughly chopped)
- 1 large onion (peeled and chopped into large chunks)
- 1 red bell pepper (deseeded and roughly chopped)
- 1 tsp ground coriander
- 2 medium tomatoes (chopped)
- 2 cloves garlic (peeled and minced)
- 2 tbsp tomato puree
- 2 tsp minced ginger
- 400 g (14oz) tin of finely chopped tomatoes
- Fresh coriander ((cilantro))
- 120 ml (1/2 cup) chicken stock
- 20-25 raw king prawns (deveined and shells removed)
- 1 green chilli (thinly sliced)
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- ½ tsp black pepper
- ¼ tsp ground cinnamon
- ¼ tsp hot chilli powder (add more if you like it hotter)
- ¼ tsp salt
- 3 cardamom pods
- Boiled rice
- 2 tbsp ghee (or oil)
- 2 tsp garam masala
- Chapati
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Steps
- Step 1
Heat the oil (or ghee) in a large frying pan over a medium-high heat.
- Step 2
Add the onion and cook for 3 minutes, stirring occasionally, until just starting to soften.
- Step 3
Add the red pepper, green pepper, garlic, ginger, sliced chilli and cardamom pods and fry to 2-3 minutes, until just starting to soften.
- Step 4
Add in the salt, pepper, cumin, coriander, turmeric, paprika, cinnamon, chilli powder and tomato puree. Stir together to coat the vegetables.
- Step 5
Add the tinned tomatoes, chicken stock and chopped tomatoes, stir together, bring to the boil and simmer for 5 minutes, until slightly reduced.
- Step 6
Add the prawns and cook for 3-4 minutes, until the prawns are pink and cooked through.
- Step 7
Serve with rice and chapati, topped with fresh coriander.
Interactive, hands-free timers are available in the Supper app.
Heat the oil (or ghee) in a large frying pan over a medium-high heat.
Source: Nicky's Kitchen Sanctuary
