Balti sauce for chicken or prawns

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Step 1

Put the onions, tomato purée (paste), lemon juice, garlic, ginger, chilli powder, coriander powder, salt, turmeric, 4 whole green chillies, half the fresh coriander and water and into a food processor. Blend for about 1 minute

Step 2

Heat the ghee/oil in a deep round-bottomed frying pan (Balti bowl) or a karahi. Lower the heat slightly and add the spice mixture. Fry the mixture for 10 minutes or until the sauce has thickened slightly

Step 3

Add chicken tikka/prawns and stir through some of the remaining fresh coriander

Step 4

Serve with rice or naan, dressed with coriander and freshly chopped chillies