King Prawn Balti

Peel and devein the king prawns if not already prepared. Finely dice the onion. Deseed the peppers and cut into 2cm strips. Mince the garlic, grate the ginger, and finely slice the green chillies. Lightly crush the coriander seeds. Roughly chop the fresh coriander and juice the lemon.

Heat the vegetable oil in a large karahi or heavy frying pan over high heat. Add the cumin seeds and crushed coriander seeds and sizzle for 30 seconds until fragrant.

Add the diced onion and cook for 8 minutes, stirring frequently, until golden.

Add the pepper strips and cook for 2 minutes, stirring to coat in the oil.

Add the minced garlic, grated ginger, and sliced green chillies. Cook for 2 minutes until aromatic.

Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes, stirring constantly, to toast the spices.

Add the tinned chopped tomatoes. Cook for 5 minutes until slightly reduced and the sauce thickens.

Add the king prawns and stir to coat. Cook for 5–6 minutes until pink and cooked through (internal temperature 63°C / 145°F when checked with a thermometer). Do not overcook or they will turn rubbery.

Squeeze over the lemon juice and stir in the garam masala. Season with salt to taste.

Serve directly from the karahi, scattered generously with fresh chopped coriander.