King Prawn Balti with Basmati Rice

Recipe tags

• Spicy
• Dinner
• Asian

Ingredients

• 1 item Red Pepper
• 2 tbsp Balti Curry Paste
• 0.5 tsp Turmeric
• 3 tsp Ginger Puree
• 1 tsp Garam Masala
• 1 handful Fresh Coriander
• 300 g King Prawns
• 1 item Onion
• 2 tsp Chopped Garlic
• 1 tbsp Sunflower Oil
• 400 g Chopped Tomatoes
• 1 tsp Ground Cumin
• 1 pinch Salt
• 225 g Basmati Rice

Method

1. Peel and finely chop the onion, deseed the red pepper and cut it into bite-sized pieces. Peel and finely chop or grate the garlic and ginger.
2. Heat the sunflower oil in a large frying pan over a medium heat, add the onion and red pepper and cook for 5-6 minutes until starting to soften.
3. Stir in the garlic and ginger and cook for 1 minute.
4. Add the balti curry paste, garam masala, ground cumin and ground turmeric and stir for another minute until everything is well coated and fragrant.
5. Pour in the chopped tomatoes and 100ml of water, season with the salt and stir well.
6. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the sauce has thickened slightly.
7. Rinse the basmati rice under cold water, then cook it for 8-10 minutes. Once ready, drain, cover and keep warm.
8. Add the king prawns to the sauce and stir to coat. Cook for around 4-5 minutes, turning them through the sauce, until the prawns are pink and cooked through.
9. Roughly chop the fresh coriander and stir half through the balti.
10. Divide the basmati rice between three bowls or plates, spoon over the king prawn balti and scatter the remaining coriander on top.

Notes

• Juicy king prawns in a rich, gently spiced balti sauce with red pepper and onion, served with fluffy basmati rice. It’s colourful, full of flavour and quick enough for an easy midweek curry.

Tips

• Don’t overcook the prawns. Add them once the sauce has thickened and cook just until they turn pink and are cooked through.

Swaps and substitutes

• Raw King Prawns: Use cooked king prawns, but add them right at the end and heat through briefly.
• Balti Curry Paste: Use another medium curry paste if balti paste is hard to find.

Equipment and cleaning

• A large frying pan or sauté pan is ideal because it gives the sauce enough room to simmer and makes it easier to stir the prawns through without overcrowding them.

No-waste tips

• Remaining curry paste: Keep it refrigerated and use it for another curry, marinade or spicy tray bake.