Balti curry prawn and roti pies
Ingredients Method 1.Preheat oven to 220°C/425°F. Oil four 1¼-cup (310ml) ovenproof dishes.
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Cooking tools:
- Cookie cutter
- Pastry brush
- Baking dish
- Skillet
- Chef's knife
- Cutting board
- Spoon
- Stove
- Oven
Ingredients
- 2 tablespoons 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 grams uncooked prawns, shelled, deveined
- 1/2 cup (60 grams) frozen peas
- 1/4 cup coarsely chopped fresh coriander
- 4 roti
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