My smoky spice range will help you make the best prawn balti!
Having written this blog for nearly two years now, I know that a lot of you aren’t all that bothered about roasting and grinding your own spices. In fact I’ve received many comments stating that the pictures look nice but the ingredients list looks like an ordeal.
This is understandable. There are a lot of ingredients used in Indian cooking.
This prawn balti, for example would take a lot more time to make if you needed to roast and grind the spices before starting to cook.
Most authentic Indian food fans would insist on making their own spice blends. I have to say I enjoy doing this too. I have therefore included an easy balti spice blend for you to use in place of the smoky balti spice blends that I am working on with Besmoke Foods. The spices are slowly smoked and truly take curries to another level.
Most will tell you that Balti cooking was created here in the UK. Some authentic Indian restaurants won’t serve these popular curries for that reason. Personally, I don’t care where they originated. They are absolutely delicious.
For those of you who are not familiar with baltis, they are usually quite dry. That said, your house, your rules! Feel free to experiment if you like and have fun.
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- 2 tablespoons balti masala – homemade or The Curry Guy Smoked Balti
- 3 tablespoons cider vinegar
- 600g fresh prawns (any size)
- 3 tablespoons olive oil or ghee
- 1 onion finely sliced
- 4 cloves garlic – finely chopped
- 1 inch piece of ginger – grated and finely chopped
- 1 large green or red pepper roughly chopped
- 2 tomatoes – roughly chopped
- 1 tablespoon garam masala – homemade or The Curry Guy smoked garam masala
- 2 tablespoons tomato puree
- 5 tablespoons chopped coriander
- Juice of one lime
- Salt and pepper to taste
- Heat the ghee or olive oil in a large frying pan or balti pan.
- Toss in the onions and allow to fry for about two minutes.
- Add the garlic and ginger and stir to combine.
- Throw in the prawns.
- Now add the sliced pepper, chilli pepper, tomatoes, the balti masala, the garam masala and the vinegar.
- Stir constantly for a further two minutes.
- Plop in the tomato paste and add about 100ml of water. A little more can be added if you prefer more liquid.
- Your prawn balti is ready when your prawns are cooked through. Try not to over cook the vegetables.
- Just before serving, sprinkle the coriander into the curry and season with salt and pepper to taste and then add the lime juice.
- There you have it. A delicious prawn balti in about ten minutes!