Serves 4 as a main dish
Prawns are ideal for balti cooking as they cook very quickly for an extra fresh-tasting dish. This makes a medium-strength dish plus that nice salty tasty of the prawns.
What you need…
• 2 Tablespoons vegetable oil
• 3 garlic cloves, peeled and sliced
• 3cm piece of ginger, peel and cut into small chunks
• 0.5 onion, sliced
• 1 Tablespoon tomato paste
• 600g Base Curry Sauce
• 1 teaspoon garam masala
• 3 Tablespoons chopped coriander
• 800g prawns, peeled and deveined
• Salt, to taste
• 1 Tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 3 cardamoms
• 2 cloves
• 3 dried red chillies
• 4 bay leaves
• 0.5 teaspoon sea salt
• 1 teaspoon turmeric
How to make it…
1. Dry fry the ingredients of the Balti Masala (except the salt and turmeric) in a heated pan until they release their aromas (about 2 minutes). Grind them to a powder. Add the salt and some water to form a paste. Set aside.
2. Heat the oil to high heat, add the fenugreek seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Turn down the heat, add the garlic and ginger and fry for 2 minutes.
4. Add the onion and fry for 1 minute.
5. Add the Balti Masala Mix, the tomato paste and fry for 3 minutes, adding a little water if needed.
6. Add the Base Curry Sauce, garam masala, 2 Tablespoons of coriander, and cook for 5 minutes. Stir frequently, add salt to taste and water if needed.
7. Add the prawns and cook until they are cooked through (about 4–5 minutes).
8. Serve straight away, garnished with the rest of the coriander.
If you like this you should try our…Heard someone they can eat these easily? It’s a phallacy.
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