Ingredients
-
8 King Prawnspieces
-
1 teaspoon Paprika Powder
-
1 teaspoon Tandoori Masala Powder
-
3 tablespoons Vegetable Oil
-
1/2 Brown/White Onionsliced
-
1/8 Green Peppersliced
-
3 Green Chillisliced
-
1 Sliced Tomatodiced
-
1/4 teaspoon Salt
-
1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
-
2 teaspoons Garlic Pastefresh or paste
-
2 tablespoons Tomato Pastewatered down with 4 tbsp water
-
1 teaspoon Chilli Powder (Hot)
-
1 teaspoon Mix Powder / Curry Powder
-
1/2 teaspoon Cumin Powder
-
1/2 teaspoon Garam Masala Powder
-
150ml Curry Base
-
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
1
Done
|
marinate your choice of protein in paprika and tandoori masala for 30 minutes |
2
Done
|
on a medium heat add the oil and onion and fry for a couple of minutes to begin to soften |
3
Done
|
in with the peppers, green chillies, diced tomato, salt, methi and garlic, stir frequently adding a little base if required for a minute |
4
Done
|
mix in the tomato paste and fry for 1 minute to reduce the bitterness |
5
Done
|
add the chilli powder, mix powder, cumin powder and garam masala and stir through frying until the oil separates |
6
Done
|
add the meat, coat in the spices and allow to cook for a minute |
7
Done
|
in with the heated base gravy, stir through and allow to reduce by half before adding most of the fresh coriander |
8
Done
|
serve when at the dish reaches your desired consistency (Balti should be a fairly dry dish) and your choice of protein is cooked through |
9
Done
|
sprinkle with fresh coriander |