Prawn Balti Curry – Nicky’s Kitchen Sanctuary

Heat the oil (or ghee) in a large frying pan over a medium-high heat.

2 tbsp ghee

Add the onion and cook for 3 minutes, stirring occasionally, until just starting to soften.

1 large onion

Add the red pepper, green pepper, garlic, ginger, sliced chilli and cardamom pods and fry to 2-3 minutes, until just starting to soften.

1 red bell pepper, 1 green bell pepper, 2 cloves garlic, 2 tsp minced ginger, 1 green chilli, 3 cardamom pods

Add in the salt, pepper, cumin, coriander, turmeric, paprika, cinnamon, chilli powder and tomato puree. Stir together to coat the vegetables.

¼ tsp salt, ½ tsp black pepper, 1 tsp cumin, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp paprika, 2 tsp garam masala, ¼ tsp ground cinnamon, ¼ tsp hot chilli powder, 2 tbsp tomato puree

Add the tinned tomatoes, chicken stock and chopped tomatoes, stir together, bring to the boil and simmer for 5 minutes, until slightly reduced.

400 g (14oz) tin of finely chopped tomatoes, 120 ml (½ cup) chicken stock, 2 medium tomatoes

Add the prawns and cook for 3-4 minutes, until the prawns are pink and cooked through.

20-25 raw king prawns

Serve with rice and chapati, topped with fresh coriander.

Fresh coriander, Boiled rice, Chapati