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Prawn Balti
Prawn Balti is a traditional British Indian Restaurant (BIR) recipe for a classic balti dish of prawns that's cooked in the BIR manner with base curry sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Prawn Balti.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : CurryBIR CurriesSpice RecipesBritish Recipes
This is a classic balti recipe as prawns suit balti cooking, which is a curry-style dish that is cooked over high heat like a stir-fry as they cook very quickly. The saltiness of the prawns also suit the balti style very well. You can use cubed fish instead of prawns to create a fish balti.
Ingredients:
2 tbsp vegetable oil
3 garlic cloves, peeled and sliced
3cm piece of ginger, peel and cut into small chunks
1/2 onion, sliced
1 tbsp
Indian tomato puree
600g Base Curry Sauce (either
base curry sauce or
Indian restaurant curry base)
1 tsp
garam masala
3 tbsp chopped coriander
800g prawns, peeled and deveined
Salt, to taste
For the Balti Masala:
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
3 cardamom pods
2 cloves
3 dried red chillies
4 bay leaves
1/2 tsp sea salt
1 tsp turmeric
Method:
Dry-fry the whole spices for the balti masala (except the salt and turmeric) in a non-stick pan over high heat until aromatic (90 seconds to 2 minutes). Turn into a bowl to cool then transfer to a spice or coffee grinder. Add the salt and turmeric and process to a fine powder. Tip into a bowl and add enough water to make a loose paste. Set aside until needed.
Place a pan or wok over high heat. Add the oil and when hot add the fenugreek seeds. Fry for 15 seconds then turn down the heat and add the garlic and ginger (be careful they do not burn, or they will become bitter). Fry for 2 minutes then add the onion and cook for 1 minute more.
Stir in the balti masala paste along with the tomato puree and fry for 3 minutes, adding a little water if required.
Add in the base curry sauce along with the garam masala and 2 tbsp coriander leaves then cook for 5 minutes, stirring frequently.
Adjust the salt to taste then add the prawns and continue cooking until pink and done through (about 4 minutes).
Turn into a warmed serving dish, garnish with the remaining coriander and serve.
