King Prawn and Spinach Balti

This easy curry with large juicy prawns has a spicy kick. The sauce is slowly simmered for several hours, then the prawns added for the last few minutes so they are cooked but not toughened. The term 'balti' refers to the steel or iron pot in which the food is usually cooked, but a slow cooker works just as well!

Serves 1

25 g/1 oz creamed coconut, chopped
150 ml/¼ pint/2/3 cup hot (not boiling) vegetable stock
10 ml/2 tsp balti curry paste
1 small garlic clove, crushed, or 2.5 ml/½ tsp garlic purée (paste)
1.5 ml/¼ tsp red chilli paste (optional)
1 small onion, finely chopped, or 25 g/1 oz frozen diced onion
25 g/1 oz roughly chopped fresh or frozen cooked spinach
6 large peeled raw tiger prawns (jumbo shrimp)
15 ml/1 tbsp fresh or frozen chopped coriander (cilantro)
Salt and freshly ground black pepper


  1. Put the creamed coconut in the ceramic cooking pot. Add the stock and stir until the coconut has dissolved.
  2. Stir in the curry paste, garlic and chilli paste, if using, until blended. Add the onion, cover with the lid and switch on the slow cooker to Low. Cook for 2-3 hours or until the onion is very tender.
  3. Meanwhile, if using frozen spinach, put it in a sieve (strainer) over a bowl and leave to defrost and drain at room temperature. Stir the thawed or fresh spinach into the curry mixture with the prawns and most of the coriander. Cook for a further 15-20 minutes or until the prawns are tender and completely pink.
  4. Taste and season with salt and pepper. Serve in a warm bowl with the remaining coriander sprinkled over. Balti is traditionally served without a knife and fork; torn pieces of warmed naan bread are used to scoop up the curry.


Cook's tips
Balti curry paste contains lots of spices and seasonings, including tomato purée, coriander, turmeric, cumin, ginger, tamarind, lemon juice, chilli, creamed coconut and parsley.
If you like the flavour of garlic, it's worth buying a tube of garlic purée, which will save on preparation time. About 5 ml/1 tsp is the equivalent of a large garlic clove. Once opened, it will keep in the fridge for about 3 months. Gentle long cooking, as in a slow cooker, will mellow the flavour of garlic.
If you prefer, use ready-cooked prawns (thawed if frozen). You'll need about 75 g/3 oz. Add them about 5 minutes before the end of the cooking time so they can heat through.