Balti (Restaurant Style)
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 8 King Prawns
- • 1 teaspoon Paprika Powder
- • 1 teaspoon Tandoori Masala Powder
- • 3 tablespoons Vegetable Oil
- • 1/2 Brown/White Onion
- • 1/8 Green Pepper
- • 3 Green Finger Chillies
- • 1 Sliced Tomato
- • 1/4 teaspoon Salt
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 2 teaspoons Garlic Paste
- • 2 tablespoons Tomato Paste
- • 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
Preparation Steps
marinate your choice of protein in paprika and tandoori masala for 30 minutes
on a medium heat add the oil and onion and fry for a couple of minutes to begin to soften
in with the peppers, green chillies, diced tomato, salt, methi and garlic, stir frequently adding a little base if required for a minute
mix in the tomato paste and fry for 1 minute to reduce the bitterness
add the chilli powder, mix powder, cumin powder and garam masala and stir through frying until the oil separates
add the meat, coat in the spices and allow to cook for a minute
in with the heated base gravy, stir through and allow to reduce by half before adding most of the fresh coriander
serve when at the dish reaches your desired consistency (Balti should be a fairly dry dish) and your choice of protein is cooked through
sprinkle with fresh coriander