Ingredients
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8 King Prawnspieces
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1 teaspoon Paprika Powder
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1 teaspoon Tandoori Masala Powder
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3 tablespoons Vegetable Oil
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1/2 Brown/White Onionsliced
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1/8 Green Peppersliced
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3 Green Chillisliced
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1 Sliced Tomatodiced
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1/4 teaspoon Salt
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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2 teaspoons Garlic Pastefresh or paste
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2 tablespoons Tomato Pastewatered down with 4 tbsp water
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1 teaspoon Chilli Powder (Hot)
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1 teaspoon Mix Powder / Curry Powder
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1/2 teaspoon Cumin Powder
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1/2 teaspoon Garam Masala Powder
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150ml Curry Base
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1/4 cup Fresh/Chopped Coriander
Directions
A delicious blend of spices, tomatoes, chillies, garlic, onions and peppers. A medium dry curry, uniquely served in the same pressed metal “Balti bowl” used to cook the dish and give it its name and traditionally eaten with a naan or rice on the side
🎁 Catch my Birmingham Balti Bowl unboxing and seasoning video 👉 https://www.youtube.com/watch?v=M9e36oIqG7U
This recipe requires Base Gravy, Make some first or use our identical Balti (made from scratch) version.
Steps
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1
Done
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marinate your choice of protein in paprika and tandoori masala for 30 minutes |
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2
Done
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on a medium heat add the oil and onion and fry for a couple of minutes to begin to soften |
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3
Done
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in with the peppers, green chillies, diced tomato, salt, methi and garlic, stir frequently adding a little base if required for a minute |
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4
Done
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mix in the tomato paste and fry for 1 minute to reduce the bitterness |
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5
Done
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add the chilli powder, mix powder, cumin powder and garam masala and stir through frying until the oil separates |
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6
Done
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add the meat, coat in the spices and allow to cook for a minute |
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7
Done
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in with the heated base gravy, stir through and allow to reduce by half before adding most of the fresh coriander |
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8
Done
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serve when at the dish reaches your desired consistency (Balti should be a fairly dry dish) and your choice of protein is cooked through |
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9
Done
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sprinkle with fresh coriander |
