Cheat’s prawn balti
- Published: 28 Feb 09
- Updated: 18 Mar 24
A flavour-packed spicy supper to see off a chilly evening. This quick and easy prawn balti recipe is ready in 35 minutes and tastes just as good as the one at your local Indian takeaway. A great fakeaway!
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Serves 2
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Takes 5 minutes to make and 30 minutes to cook
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Ingredients
- 1 tbsp olive oil
- 4 shallots, sliced
- 2cm piece fresh ginger, diced
- ½ tsp garam masala
- 2 small sweet potatoes, cut into small wedges
- 350g balti sauce
- A handful of cherry tomatoes, halved
- 200g peeled raw king prawns
- ½ lime
- A handful of fresh coriander leaves
- Strips of red chilli
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Method
- In a large sauté pan, heat the olive oil and gently fry shallots and ginger for 5 minutes until softened.
- Add garam masala and cook, stirring, for 2 minutes more. Add sweet potatoes and fry until golden, then pour in balti sauce and cherry tomatoes. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the potatoes are tender.
- Gently stir through king prawns. Simmer gently for 3 minutes until the prawns are cooked through. Squeeze over the lime and scatter with a handful fresh coriander leaves and some strips of red chilli. Serve with raita and a tandoori naan, if you like.
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- Recipe from March 2009 Issue
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The prawn balti dish sounds delicious and I can’t wait to make, but I just wanted to know if the sweet potatoes needed to be cooked prior to being used in the recipe?
Hi Jaqui,
Thanks for your comment. No, the sweet potatoes do not need to be cooked before adding to the recipe. Hope you enjoy.