Balti Prawns and Vegetables in Thick Sauce

Tender prawns, crunchy vegetables and a thick curry sauce combine to produce a dish rich in flavour and texture.


serves 4
45 ml (3 tbsp) corn oil
5 ml (1 tsp) mixed fenugreek, mustard and onion seeds
2 curry leaves
1/2 medium cauliflower, cut into florets
8 baby carrots, halved lengthways
6 new potatoes, thickly sliced
50 g (2 oz) frozen peas
2 medium onions, sliced
30 ml (2 tbsp) tomato puree
7.5 ml (1 1/2 tsp) chilli powder
5 ml (1 tsp) ground coriander
5 ml (1 tsp) ginger pulp
5 ml (1 tsp) garlic pulp
5 ml (1 tsp) salt
30 ml (2 tbsp) lemon juice
450 g (1 lb) peeled cooked prawns
30 ml (2 tbsp) chopped fresh coriander
1 fresh red chilli, seeded and sliced
120 ml (4 fl oz) 1/2 cup single cream


1. Heat the oil in a preheated wok or frying pan. Lower the heat slightly and add the fenugreek, mustard and onion seeds and the curry leaves.

2. Add the cauliflower, carrots, potatoes and peas, increase the heat and stir-fry until the vegetables are cooked. Remove from the wok or frying pan with a slotted spoon and drain on kitchen paper.

3. Add the onions to the oil left in the wok or frying pan and fry over a medium heat until golden brown.

4. Meanwhile, mix together the tomato puree, chilli powder, ground coriander, ginger pulp, garlic pulp, salt and lemon juice. When the onions are cooked, pour the spice paste over them.

5. Lower the heat, add the prawns to the wok or frying pan and stir-fry for about 5 minutes or until heated through.

6. Return the fried vegetables to the wok or frying pan and mix together thoroughly.

7. Add the chopped fresh coriander and red chilli to the wok or frying pan and pour over the cream. Bring to the boil and serve immediately.

Monkfish is an excellent alternative to the prawns used in this recipe, as it is a firm-flesh fish that will not break up when fried. Cut the monkfish into chunks, add to the onion and spice mixture at Step 5 and stir-fry over a low heat for 5 - 7 minutes or until cooked through.

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