This prawn balti is a spicy and aromatic dish featuring succulent prawns cooked in a flavorful tomato-based sauce infused with a blend of spices.
Served hot and garnished with fresh coriander leaves with boiled rice and toated chapati, it offers a harmonious balance of heat and tanginess, ready in 25 minutes it's perfect for satisfying your curry cravings!

Free printable recipe is available on our site: https://www.kitchensanctuary.com/praw...

Ingredients:
▢2 tbsp ghee - or oil
▢1 large onion - peeled and chopped into large chunks
▢1 red bell pepper - deseeded and roughly chopped
▢1 green bell pepper - deseeded and roughly chopped
▢2 cloves garlic - peeled and minced
▢2 tsp minced ginger
▢1 green chilli - thinly sliced
▢3 cardamom pods
▢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 - add more if you like it hotter
▢2 tbsp tomato puree (tomato paste)
▢400 g (14oz) tin of finely chopped tomatoes
▢120 ml (½ cup) chicken stock
▢2 medium tomatoes - chopped
▢20-25 raw king prawns - deveined and shells removed

To Serve
▢Fresh coriander - (cilantro)
▢Boiled rice
▢Chapati

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

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

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.

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

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

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

7. Serve with rice and chapati, topped with fresh coriander.

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