Cheat’s prawn balti

Name: Cheat’s prawn balti
Yield: Serves 2
Cuisine: Indian recipes
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

Easy
March 2009

Easy
March 2009

Serves 2
Takes 5 minutes to make and 30 minutes to cook

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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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

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

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.

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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Jaqui Ilett says:

12th Feb 2016 at 6:48 pm

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?

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1. Rebecca Brett says:
  
  15th Feb 2016 at 12:09 pm
  
  Hi Jaqui,
  Thanks for your comment. No, the sweet potatoes do not need to be cooked before adding to the recipe. Hope you enjoy.