Name: Balti curry prawn and roti pies
Cook time: 30 min
Total time: 30 min
Ingredients: 2 tablespoon vegetable oil; 1 medium brown onion, coarsely chopped; 1 centimetre piece fresh ginger, grated; 1/3 cup (100 grams) balti curry paste; 3/4 cup (180 millilitres) chicken stock; 5 large egg tomatoes, coarsely chopped; 800 gram uncooked prawns, shelled, deveined; 1/2 cup (60 grams) frozen peas; 1/4 cup coarsely chopped fresh coriander; 4 roti

Ingredients

2 tablespoon vegetable oil

1 medium brown onion, coarsely chopped

1 centimetre piece fresh ginger, grated

1/3 cup (100 grams) balti curry paste

3/4 cup (180 millilitres) chicken stock

5 large egg tomatoes, coarsely chopped

800 gram uncooked prawns, shelled, deveined

1/2 cup (60 grams) frozen peas

1/4 cup coarsely chopped fresh coriander

4 roti

Method

1.Preheat oven to 220°C/425°F. Oil four 1¼-cup (310ml) ovenproof dishes.

2.In a large frying pan, heat half the oil; cook onion and ginger; stirring, until onion softens. Add paste; cook, stirring, until fragrant. Add stock and tomato; bring to the boil, simmer, uncovered, about 5 minutes or until tomato is tender. Remove from heat. Stir in prawns, peas and coriander; season. Spoon mixture into dishes.

3.Cut two 9cm rounds from each roti bread. Place over filling. Brush with remaining oil. Bake pies, uncovered, about 15 minutes or until browned and crisp.

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Ingredients

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