Prawn Balti is a modern British Indian Restaurant (BIR) recipe for a classic balti of king prawns that's cooked BIR style using a base curry sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Prawn Balti.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic Balti dish — prawns are great for baltis as they cook quickly, have great texture and provide saltiness. However, it's been adapted from a traditional dish to be cooked British Indian Restaurant (BIR) style using a masala (spice blend) and a base curry sauce, which makes it even quicker to cook.
Ingredients:
2 tbsp vegetable oil
1/2 tsp fenugreek seeds
3 garlic cloves, peeled and sliced
3cm piece of ginger, peel and cut into small chunks
1/2 onion, sliced thinly
1 tbsp garam masalatomato paste
600g base curry sauce or Indian restaurant curry base or restaurant curry sauce
1 tbsp garam masala
3 tbsp coriander (cilantro) leaves, chopped
800g prawns, peeled and de-veined
Salt, to taste
For the Balti Masala:
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
3 cardamom pods, crushed
2 cloves
3 dried red chillies
4 bay leaves
1/2 tsp sea salt
1 tsp turmeric
Method:
Place a non-stick pan over high heat. Once hot, use to toast the whole spices for the balti masala for 90 seconds to 2 minutes, or until lightly coloured and aromatic (but take care they do not burn as this will make them bitter). Turn onto a plate to cool then grind to a powder in a spice blender or coffee grinder. Turn into a bowl and mix in the salt and turmeric then add enough water to form a loose paste. Set aside until needed.
Place a pan or wok over high heat. Once hot add the oil and when shimmering add the fenugreek seeds and stir fry for 15 seconds. Reduce the neat to medium, stir in the garlic and ginger and stir-fry for 90 seconds before adding the onion. Continue cooking for 1 minute then stir in the balti masala mix and the tomato paste. Stir to combine and fry for 3 minutes, adding a little water if the mixture becomes too thick.
Now stir in the base curry sauce, garam masala and 2 tbsp of the coriander (cilantro). Mix well and cook for 5 minutes, stirring frequently. Season with salt to taste (use a light hand as the prawns will be salty), stir well to combine then add the prawns. Continue cooking until the prawns are pink and done through (about 4-5 minutes).
Divide between balti serving bowls, garnish with the remaining coriander leaves and serve.
Click on the image, above to submit to Pinterest.