Coconut Prawn Balti

This dish is straight from nana's treasure chest. A true winner for the family and super easy to make.

  • 500-750g king prawns
  • 1 x large potato
  • 1 x cloves garlic
  • 1 medium onion
  • 1 vine tomato
  • fresh green chilli
  • 1 sachet Barishal Bang
  • small amount of cooking oil
  • coriander for garnishing
  • 75ml Coconut milk (or use your dairy equivalent)
  • For extra heat: a fresh green chilli
  1. Step 1: The Prep

    Finely chop the onion and grate the cloves of garlic. Lightly fry the onions and garlic in a saucepan using cooking oil on a low heat – avoid any browning or burning. The mixture should turn a golden yellow colour after about 2 minutes. If you would like an extra spicy curry add fresh green chillis - leave these whole and continue to stir.
  2. Step 2: Curry Base

    Make a runny paste with water and your Bang spices. Pour the runny paste into the pan. Add chopped tomatoes and continue to heat on a low setting for another 3-4 minutes. Add splashes of water if the mixture dries out.
  3. Step 3: Add Ingredient

    Add the potatoes to the curry sauce and raise the heat. Add 100ml (boiled) water to just immerse the potatoes and simmer for 12 minutes. Add the king prawn, then coconut milk and further cook another 10 minutes on a low heat. Finish by garnishing with chopped coriander and curry leaves.
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Chilli Strength:
  • 100% Natural
  • Vegan
  • No Gluten
  • No Dairy