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Prawn Balti with Creamy Vegetables

Prawn Balti with Creamy Vegetables

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Balti is adapted from a Pakistani style of cooking. The word balti means "bucket" in Punjabi and describes the small, flat-bottomed, two-handled wok, in which the food is both cooked and served.
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Prep Time 30 minutes
Cook Time 39 minutes
Total Time 1 hour 9 minutes
Servings: 2 people
Course: Main Course
Cuisine: Indian
Calories: 990
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 Tbsp Sunflower Oil
  • 1 Tsp Mixed Fenugreek, Mustard and Onion Seeds
  • 2 Curry leaves
  • Half a cauliflower cut into florets
  • 3 Carrots, peeled and cut into batons
  • 50g fresh Peas
  • 200g Tenderstem Broccoli
  • 2 Onions, peeled and sliced thinly
  • 2 Tbsp Tomato Puree
  • 0.5 Tsp Turmeric
  • 2 Tsp Chilli Powder
  • 1 Tsp Ground Coriander
  • 1 Tsp Garam Masala
  • 1 Tsp Ginger Paste
  • 1 Tsp Garlic paste
  • 1.5 Tsp Sea Salt
  • 2 Tbsp Lemon Juice
  • 450g Cooked Tiger Prawns
  • 1 Red Chilli, deseeded and chopped finely
  • 250ml Single Cream
  • 3 Tbsp fresh Coriander leaves, chopped

Method
 

  1. Par boil all the Vegetables, except the Peas, with 0.5 Tsp Sea Salt and Turmeric
  2. Heat the Oil in a Wok or large frying pan.
  3. Lower the heat slightly and add the Fenugreek, Mustard Seeds, Onion Seeds and the Curry leaves
  4. Add the par boiled Vegetables, increase the heat and fry until the vegetables are cooked
  5. Remove with a slotted spoon and dry on kitchen paper
  6. Add the Onions to the Oil left behind, adding a dash more if needed, and fry over a medium heat until golden brown, about 15 minutes
  7. Meanwhile mix together the Tomato Puree, Chilli Powder, Ground Coriander, Garam Masala, Ginger Paste, Garlic Paste, Sea Salt and Lemon Juice in a small bowl
  8. When the Onions are cooked pour the spice paste over and mix thoroughly
  9. Lower the heat and return the Vegetables to the pan mixing thoroughly
  10. Add the Prawns and Peas and fry for about 2 - 3 minutes, or, until heated through
  11. Add the Coriander and Red Chilli to the pan
  12. Pour over the Cream and bring to the boil
  13. Remove from the heat immediately and serve with Basmati Rice and Chapatis

Nutrition

Calories: 990kcalCarbohydrates: 38gProtein: 64gFat: 66gSaturated Fat: 30gSodium: 410mgFiber: 10gSugar: 18g

Notes

For an extra layer of flavour, toast your whole spices gently before grinding them.
Adjust the chilli powder to your personal spice preference.
Serve immediately to enjoy the prawns at their best texture.

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