Balti Curry Prawn and Roti Pies

Balti Curry Prawn and Roti Pies
Nutrition Information
  • Serves: 0
  • Calories: 2736
  • Fat: 89g
  • Sodium: 6601g
  • Fiber: 67g
  • Protein: 752g
  • Cholesterol: 958g
  • 2 Tablespoons vegetable oil
  • 150 Grams Brown Onion Chopped Coarsely (1 Medium)
  • 1 CM ginger, grated
  • 100 Grams Balti curry paste (1/3 Cup)
  • 180 ml Chicken Stock (3/4 Cup)
  • 450 Grams Tomatoes, chopped coarsely (5 Large)
  • 800 Grams Uncooked Prawns, (shelled and deveined)
  • 60 Grams Frozen Peas (1/2 Cup)
  • ¼ Cup coriander, coarsely chopped
  • 4 whole Roti Bread
  1. Preheat oven to 220c Oil four 1-1/4 cup oven proof dishes
  2. Heat half the oil in large frying pan; cook onion and ginger, stirring until onion softens. Add paste cook, stirring, until fragrant. Add stock and tomatoes; 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 (31/2 inch) rounds from each roti bread. Place over filing. Brush with remaining oil. Bake pies, uncovered about 15 minutes or until browned and crisp.
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