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100 Best Balti Curries,Diane Lowe and Mike Davidson

Before you start:-

This book is now quite rare and hard to find except at inflatedprices on the internet.Currently, it is selling on Amazon at 193 for those daft enough topay that much!!??It was written in 1994 and now out of print. The authors havecompiled a selection of genuine recipes from restaurant chefs,mainly in Birmingham and London so I have included the

restaurant name for reference.

The recipes I have compiled so far are mainly the more popularChicken and Fish dishes. There are three recipes for base saucesand pre-cooking methods. These are two straight forward basesauce alternatives, one called Everyday and the other RollsRoyce version. The third sauce is a product of the Pre-cookingmethod and has received favourable comment from members ofthis site.The idea is you make your own choice which of the sauces to useso increases the options and no doubt will affect the taste of a dishdepending which one is chosen. My own preference is for theRolls Royce version as it does have more depth to it.

All recipes have been copied accurately as they appear but I havecondensed some instructions to save space.

You are all experienced enough to know Ginger and Garlic has tobe peeled, Peppers seeded, Chicken skinned etc, etc. All recipesserve four. The size of the ladle mentioned is the equivalent of 7

tablespoons or 4 fluid ounces.Methi is the leaf variety in all recipes and Coriander is fresh unlessotherwise stated. Recipes give amounts such as palmfuls. Howbig that is I will leave to you. I suppose it shows total accuracy isntalways essential.

Good Cooking

Ray G

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These all make small quantities, increase if required

Garam Masala

1 Tbsps Black Peppercorns Tbsp Black Cumin seeds (or ordinary if cant get black ones)

1 tsp Whole Cloves4 Large Brown Cardamom Pods (or 6 ordinary Cardamoms )

2 Cinnamon Stick Whole Nutmeg

2 Star Anise

Roast all ingredients gently in a heavy frying pan until slightly

smoking and smelling aromatic but dont burn!Allow to cool and grind very fine in a coffee grinder.

Basic Garam Masala

16 Black Peppercorns12 green cardamoms

8 cloves1 tsp ground Cinnamon

Roast gently for a few minutes, cool and grind to a fine powder

Balti Spice Mix

2 tsp Paprika1 tsp Ground Coriander

tsp Ground Cumin tsp Salt

tsp Chilli powder

Stir spices together until evenly mixed.

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Pre-Cooking Chicken

This also makes a Base Sauce at the same time

3 lb Chicken Breast or Thigh off the bone, cut into bite size pieces3 Onions

2 Tomatoes, Chopped1 Tbsp salt

2 cube Fresh Ginger, Grated6 Large Cloves Garlic, crushed

2 tsp Balti Spice Mix1 tsp Turmeric Powder

4 Whole Cloves2 stick of Cinnamon1 Black or 4 Green Cardamoms, broken slightly open

2 Black Peppercorns1 Tbsp Fresh Coriander, Chopped

2 Tbsps Vegetable Oil300 mls Water

Method

Put all ingredients except Fresh Coriander into a large pan andadd the water. Bring to the boil, cover and simmer for 30 minutes.

Remove Chicken and set aside.Add Oil and Coriander and bring back to the boil.

Stir for 2 minutes.Take out Cinnamon Sticks and Cardamom Pods and liquidise until

very smooth.

Set aside or freeze if using another day.

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Basic Balti Sauce

Everyday version

Makes 750 mls

3 Tbsps Vegetable Oil4 Onions Chopped

1 Cube fresh Ginger, Grated1 Large Garlic Clove, Crushed

1 Tomato, Chopped

tsp Turmeric Powder1 tsp Paprika tsp Ground Cumin

tsp Ground Coriander tsp Chilli Powder

tsp SaltLarge Palmful fresh Chopped Coriander

300 mls Water

Method

Heat the Oil in a large pan over a moderate heat.Fry Onions, Ginger and Garlic until Onions are translucent.

Add Tomato, Stir-fry 1 minute.Add 300 mls Water and stir in all the remaining ingredients.

Simmer for 30 minutes.Cool and liquidise well.

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Balti Sauce

(Rolls Royce Version)

Makes 1 Litre

3 Tbsps Vegetable Oil cube Ginger grated

1 large Clove Garlic, crushed5 medium Onions, chopped

4 Tomatoes, chopped2 tsp ground Coriander

1 tsp Ground Cumin tsp Turmeric Powder tsp Chilli Powder

tsp Paprika tsp Garam Masala

2 Bay Leaves4 Brown Cardamoms, broken slightly open

1 tsps dried Methi leaves1 tsp Salt

250 mls Water

Method

Heat Oil in a large saucepan on a moderate heat.Add Onions and stir-fry until translucent and soft.Add Ginger and Garlic and stir for a few seconds.

Pour in 250 mls Water and bring to a slow boil.Add Tomatoes and ALL the spices, including Bay Leaves,

Cardamom, Methi and Salt.Cover the pan and simmer for 30 minutes.

Remove Bay Leaves and Cardamoms, cool and blitz the sauce ina liquidiser until very smooth.

Can be frozen for later use in 2 x half litre amounts.

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Balti Dip

7 fl oz plain yoghurt1 tsp concentrated mint sauce

1 tsp sugar1 tsp lime pickle1 tsp mango pickle

half a fresh green chilli, chopped1 tsp sweet mango chutney

1 Tbsp chopped fresh coriander

Put everything into a blender and liquidise. Serve with popadomsor pakoras.

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Cauliflower, Spinach and Chickpea Balti

Serves 4

3 tbsp vegetable oil0.75 inch cube of ginger, grated

1 large garlic clove, crushed5 onions, chopped

4 tomatoes, chopped2 tsp chopped fresh coriander (cilantro)

1 tsp ground cumin tsp turmeric powder

tsp chilli powder tsp paprika

tsp garam masala2 bay leaves4 brown cardamoms, broken slightly open

1 tsp dried methi (fenugreek leaves)1 tsp salt

12 oz cauliflower florets14 oz frozen spinach, thawed and drained (or use 1.25 lb fresh,

cooked and drained)15 oz cooked chickpeas

5 tbsp vegetable oil

4 onions, chopped1 inch cube fresh ginger, grated

6 garlic cloves, crushed2 tsp salt

4 tomatoes, chopped2-3 fresh green chillies, finely chopped

1 tbsp chopped fresh coriander (cilantro)1 tsp garam masala

Heat the oil over a moderate heat. Add the ginger and garlic and stir.Add the onions and stir-fry until they are translucent. Add 9 fl oz waterand bring to the boil. Add everything else, cover and simmer on a low

heat for 30 minutes. Remove the bay leaves and cardamom pods, andliquidize the rest in a blender. This will make about 2 pints of balti sauce.

Heat the oil in a large wok (or a frying pan) over a medium high heat. Frythe onions gently until they begin to turn brown. Add the ginger andgarlic, stir well, and cook for one minute. Add the spinach, tomatoes,cauliflower, chickpeas, salt and enough balti sauce to coat all thevegetables (4-6 ladles of sauce). Turn the heat to low, cover and simmeruntil the cauliflower is just tender. Add the green chillies and stir-fry for3 more minutes. Stir in the coriander.

Just before serving, sprinkle the garam masala on top. Serve with naanbread or chapatis.

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Chicken Tikka

Serves 4

Prepare the Tikka the day before and Marinate overnight.

1 lb Chicken Breast, Cubed1 TBSP Salt

Juice of 2 Lemons300 mls Plain Yoghurt

1 Cube Fresh Ginger, Grated2 Cloves Garlic, Crushed

1 Fresh Green Chilli, Chopped

5 Tsp Balti Spice Mix150 mls Vegetable Oil1 Tsp Dried Mint

1 Tsp Red Food Colour

Method

Cut slits in Chicken and rub with Salt and Lemon Juice, set aside.Put all other ingredients into a processor and blend to a paste.

Wash off salt and lemon and cover with Marinade.Leave overnight.

Heat oven to the highest setting until red-hot!Shake off excess Marinade

Cook chicken on a baking tray for 15-20 minutes until cooked.

N.B. Use Turmeric if you dont like food colourings.

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King Prawn Jalfrezi Balti

Serves 4

Quite dry but you can add a little Balti Sauce

Ingredients

20 raw King Prawns, cleaned3 Tblsps Veg Oil

3 Onions, 2 sliced longways and chopped1 cube fresh Ginger, grated

3 Garlic Cloves, crushed

1 tsp Cumin Seeds tsp Salt1 Tblsp Tom Puree

2 tsps Ground Cumin2 tsps Ground Coriander

2 Tomatoes, chopped1 green Chilli, chopped

Green Pepper and Red Pepper, cut into strips1 Tbsp chopped Coriander

Method

Heat 2 Tbsps of Oil in a WokAdd Onions (sliced longways), fry on low heat until soft

Add Ginger, and GarlicTurn up heat, add Cumin Seeds, Salt, Tom Puree, Ground Cumin

and Ground Coriander, stir brisklyWill get dry so add half of Tomatoes to moisten

Add Chilli and rest of Oil and Prawns

Add chopped OnionStir in rest of Tomatoes, Pepper strips and chopped Coriander

Cook for two mins, remove from heat, rest for two minsThis allows Onions and Peppers to retain some crispness

Serve

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Tiger Prawn Special Balti

A Luxury Balti

Serves 4

Ingredients

16 large raw Tiger Prawns, cleaned8 Tbsps Veg Oil

3 Onions, chopped Green Pepper, diced4 Tomatoes, thin sliced

5 tsps Balti Spice Pwdr2 tsps Chilli Pwdr2 tsps Garam Masala1 Tbsps Tom Puree2 Tbsps dried methi

2 Tbsps fresh Coriander8 ladles Balti Sauce

4 Tblsps White Wine3 Tblsps Brandy

Method

Cut Prawns into 3 pieces, pat dryHeat Oil in a Wok on low heat, add Prawns

Add Onions and Green Pepper and fry until Onions are softAdd Tomatoes, Balti Spice Mix, Chilli Pwdr, Garam Masala, Tom

Puree, Methi, Coriander and the Balti SaucePour in Wine, stir well and break up Tomatoes

Cook for 3 mins

Pour over Brandy and set alightTurn up heat and reduce sauce a little

Serve

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Balti Chicken and Prawn, Punjab Paradise

Serves 4

Ingredients

3 lb Chicken Breast and Leg pieces off the bone lb small cooked Prawns

4 Tbsps Veg Oil3 Onions, chopped

3 small Tomatoes, chopped1 cube fresh Ginger, grated

5 Garlic Cloves, crushed

2 Green Chillis1 tsp Salt6 oz Button Mushrooms

1 tsp Garam Masala

Method

Heat Oil in a wok on high heatFry Onions until translucent, add Tomatoes, Ginger and GarlicBreak up Tomatoes and after 5 mins add Chillis, Salt and pt

waterAdd Chicken pieces, stir and turn heat to low, cover and simmer

25 mins until Chicken is tenderRemove Chicken with slotted spoon, allow to cool

Turn up heat and reduce remaining sauce until thickenedAdd Chicken and Prawns to wok and cook on medium for 5 mins

Add Mushrooms, cook a further 5 minsSprinkle with Garam Masala

Serve

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Balti Fish

Serves 4

Ingredients

900g Silver Hake ( or what you fancy), skinned, filleted2 tsps Balti Spice Mix tsp Turmeric Pwdr

300 mls Plain Yoghurt3 Tblsps Veg Oil

2 Onions, Chopped2 tsps ground Coriander

2 tsps Garam Masala1 tsp Chilli pwdr2 Tomatoes, chopped

1 cube Fresh Ginger, grated6 Large Cloves Garlic, crushed

4-6 Ladles Balti Sauce1 Tblsp fresh Coriander

1 tsp dried Methi

Method

Cut fish into large chunks, lay in a dishSprinkle with Balti Spice Mix and Turmeric

Spoon over the YoghurtToss until evenly coated, marinate 30 mins

Heat Oil in a Wok on moderate heatFry Onions until soft but not brown

Quickly add Ground Coriande, Garam Masala, Chilli pwdr,Tomatoes, Ginger and Garlic, stir well

Cook for two minsAdd fish plus marinade, cook 3-4 mins

Cover with 4 ladles Balti SauceAdd fresh Coriander and dried Methi

Turn to low and simmer for 4 minsAdd more sauce if too dry

Serve

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Balti Mix

Serves 4

Ingredients

lb Chicken Breast, cubed1 lb Pre-Cooked Lamb lb cooked Prawns10 Tbsps Veg Oil

1 cube fresh Ginger, grated12 large cloves Garlic, crushed3 oz Button Mushrooms, sliced

10 ladles Balti Sauce2 Tbsps Methi2 Tomatoes, quartered1 tsp Garam Masala

1 Tbsp chopped Coriander

Method

Heat Oil in a wok on moderate flameFry Ginger and Garlic for 30 secs

Add Chicken, stir for 10 minsAdd Prawns, stir well

Add Mushrooms, stir fry 1 min, add the LambLadle in Balti Sauce, stir

Add Methi and TomatoesTurn heat to low and cook for 7 minsGarnish with the chopped Coriander

Serve

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Balti Moglai Chicken, Rice and Spice

Serves 4

Ingredients

1 large Chicken, meat removed and cut into chunks13 ozs Butter Ghee or unsalted Butter

2 Onions, grated2 tsp Salt

1 cube Ginger, grated8 cloves Garlic, crushed

6 Green Cardamoms, split slightly open

1 Cinnamon Stick3-4 Bay Leaves4 Eggs, lightly beaten

4 Tbsps Sugar6 Tbsps Ground Almonds

27 fl ozs Single CreamFlaked Almonds for Garnish

Method

Heat Ghee or Butter in a wok on moderate heatFry Onions and Salt until translucent

Add Ginger, Garlic, Cardamoms, Cinnamon Sticks and BayLeaves

Stir fry mixture until golden brownAdd Chicken and cook for 13 mins

In a bowl mix Eggs, Sugar, Ground Almonds and CreamTurn heat right down and pour Egg, Cream mixtureSimmer gently for 5-7 mins until Chicken is tender

Dont overcook as it will curdleGarnish with Almonds

Serve

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Chicken Balti, I am the King

Serves 4

3 lb Pre-Cooked Chicken Breast or Thigh meat, diced10 Tbsps vegetable Oil

2 fresh Green Chillies, finely chopped3 Tomatoes, chopped

2 Cube Fresh Ginger, grated12 Garlic Cloves, crushed

1 tsp Salt1 Tbsps Turmeric Powder

4 palmfuls Dried Methi

lb Mushrooms, sliced (optional)2 Tbsps fresh Coriander, chopped1 Tbsps Tandoori Masala Powder

tsp Garam Masala6 ladles Balti Sauce

Method

Heat Oil in a wok over a moderate to high heat.

Fry the Chillies, Tomatoes, Ginger and Garlic for 1 minute.Add the diced Chicken, Salt and Turmeric, stir-fry for 3 minutes.

Turn heat down to moderate and add Methi and 6 Ladles BaltiSauce.

Stir-fry for 5 minutes.Add Mushrooms and Coriander and cook 2 more minutes. Stir in

Tandoori Masala Powder.Sprinkle Garam Masala over each bowl before serving.

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Chicken Dhansak Balti, Akashs

Serves 4

Ingredients

4 large Chicken breast cut into 6 pieces each8 ozs cooked Yellow Split Peas (or canned)

6 Tbsps Veg Oil1 cube Fresh Ginger, grated

6 Cloves Garlic, crushed4 tsp Garam Masala

10 tsp Balti Spice Mix3-4 tsp Chilli Pwdr

4 ladles Akashs Balti Paste

4 rings canned Pineapple, chopped4-6 Tbsps Pineapple Juice from can

6 ladles Balti SauceFresh Coriander

Making Akashs Balti Paste

2 ozs Butter, 1 cube Ginger, 14 Garlic Cloves crushed,4 large chopped Onions, 1 sliced Carrot, 4 Tbsps fresh Coriander,

Green Pepper, 4 Tomatoes (3 chopped, 1 sliced), 1 Tbsp Tomato Puree,6 ozs cooked Yellow Split Peas

Method

Heat Butter in a saucepan on moderate heatFry half the Ginger, half the Garlic and half the chopped Onions

When Onions are translucent add the Carrot, chopped Coriander, theGreen Pepper, chopped Tomatoes, Tomato Puree and Split Peas, stir fry

for 2 minsRemove from heat and allow to cool

Blitz in a blender then add 2 Tbsps Methi, 5 tsp Balti Spice Mix, 1 tsp

Curry Pwdr and2 tsp Turmeric

NextHeat Oil in a wok on high heat

Fry Ginger and Garlic for 3 minsAdd in quick succession Garam Masala, Balti Spice Mix, Chilli Pwdr, and

Akash Balti Paste, stir wellAdd Split Peas, Sliced Tomatoes, Pineapple and some of the juice to

moistenAdd Chicken and Balti Sauce cook for 5 mins

Serve

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Chicken Jalfrezi, Kamrans

Serves 4

3 lb Pre-cooked Chicken (see Pre-Cooking page).8 TBSP Vegetable Oil

3 Large Onions, Chopped1 green Pepper, Thick Sliced

3 Tomatoes, Chopped3 TBSP Spring Onions, Chopped (optional)

3 Tsp Garam Masala2 Tsp Dried Methi ( fenugreek)

3 TBSP Tomato Puree1 Cube Fresh Ginger, Grated7 Cloves Garlic, Crushed

1 TBSP Fresh Coriander, Chopped5 Ladles Balti Sauce

Method

Heat oil in a wok and stir-fry Onions until golden.Add Green Pepper and Tomatoes.

Stir-fry and break up Tomatoes with a spoon.Add Spring Onions, 2 Tsp Garam Masala, Methi, Tomato Puree,

ginger and Garlic.Stir-fry for 5 minutes.

Add Chicken and 5 Ladles of Balti Sauce.Stir-fry

2 minutes.Add 1 Tsp of Chopped Coriander, stir-fry 1 minute.

Spoon off Oil as it separates.

Sprinkle on remaining Coriander and serve.

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Chicken Masala Balti, Royal Naims

Serves 4

Ingredients

4 large Chicken Breasts cut into chunks3 Tbsps Veg Ghee or Oil

2 Onions, chopped2 Tomatoes, chopped

2 Green Chillies, chopped1 tsp Turmeric Pwdr1 tsp ground Cumin

1 tsp ground Coriander1 tsp Salt1 cube Ginger, grated

6 large cloves Garlic, crushed2 palmfuls chopped Coriander

3-4 ladles Balti Sauce2 tsp Garam Masala2 tsp Methi leaves pt Plain Yoghurt

Method

Heat Ghee or Oil in a wok on moderate heatFry Onions until tender, add Tomatoes, fry and break up

Add 1 Tbsp water, Chillies, Turmeric, cumin, Ground Corianderand Salt

Stir well, add Ginger, Garlic, Chopped Coriander and the ChickenStir fry for 10 mins

Add 3 ladles of Balti sauce, Garam Masala and Methi

Add Yoghurt a tablespoon at a time, keep stirringReduce heat and simmer for 10 mins until chicken is tender

Add a little more sauce if you likeServe

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Chicken Patia Balti, Khanums

Serves 4

4 Chicken Breasts, Pre-Cooked (see Pre-cooking page)7 TBSP Vegetable Oil

1 Cube Fresh Ginger, Grated6 Cloves Garlic

2 Onions, Chopped2 FRESH Green Chillis2 Green Peppers, Diced

2 Tsp Dried Methi (fenugreek)5 Tsp Balti Spice Mix

4 Tomatoes, Chopped2 Heaped Tsp Tomato Puree2 TBSP Lemon Juice

1 TBSP Sugar2 Tsp Fresh coriander, Chopped

Tsp Salt5 Ladles Balti Sauce

Method

Heat oil in a wok and stir-fry Onions until golden.Add Ginger and Garlic and stir-fry for 1 minute.

Add Chillies, Green Peppers and Salt.Add Balti Spice Mix, Tomatoes, Tomato Puree, Lemon Juice,

Sugar and 5 Ladles of Balti Sauce.Add Chicken and Methi and cook for a further 4 minutes.

Add Coriander and serve.

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Chicken Tikka Masala, Khyber Pass

Serves 4

1 1/4 lb previously prepared Chicken Tikka8 TBSP Vegetable Oil

2 Tomatoes, sliced1 TBSP Garlic Powder

2 Tsp Turmeric1 Tsp Tandoori Powder

1 tsp Pataks Kashmiri Masala4 TBSP Plain Yoghurt

1 TBSP fresh Coriander, Chopped

2 Tsp Garam Masala1 TBSP dried Methi (fenugreek)5 Ladles Balti Sauce

2 TBSP Yoghurt mixed with the Food Colouring1 Cube Fresh Ginger, Grated

Method

Heat Vegetable Oil until hot and briskly stir-fry Tomatoes andGarlic Powder.

Add Turmeric and Tandoori Powder.Add Plain Yoghurt and stir.

Add Chicken Tikka, stir well.Turn up the heat and add Fresh Coriander and Methi.

After a minute add Balti Sauce, Ginger and Coloured Yoghurt.Simmer for 5 minutes and serve.

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Chicken, Aubergine and Green Pepper Balti

Serves 4

Ingredients

1 lb Pre-Cooked Chicken1 large Aubergine, cut into large dice

1 Green Pepper, diced8 Tbsps Veg Oil

1 Green Chilli, chopped5 tsp Balti Spice Mix

6 large cloves Garlic, crushed

2 Tomatoes, rough chopped1 tsp Methi Leaves6 ladles Balti Sauce1 tsp Garam Masala

1 Tbsp chopped Coriander

Method

Heat half the Oil in a wok on moderate heatFry Aubergine, Chilli and Balti Spice Mix until Aubergine is tender

Remove with slotted spoon, leaving Oil behindAdd rest of Oil and fry Garlic, Tomatoes and Green PepperBreak up Tomatoes and add Chicken, Methi and Balti Sauce

Cook for 3 mins then add cooked Aubergine, cook a for 3 minsSprinkle with Garam Masala and chopped Coriander

Serve

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Duck Balti, Bhangra Beat

Serves 4

Ingredients

2 lb boned Duck, cut into 1 chunks8 Tbsps veg Oil

3 Onions, chopped, one very finely1 small Green Pepper, chopped

1 cube Ginger, crushed3 large cloves Garlic

2 tsp Turmeric

1 tsp Salt4 fl ozs Orange Juice1 Green Chilli, chopped

1 Tbsp chopped Coriander1 Tbsp Methi

tsp made English Mustard1 tsp ground Coriander1 tsp ground Cumin1 Tbsp Tomatoe Puree1 tsp Garam Masala

tsp Chilli Pwdr

Method

Heat Oil in a wok on high heatFry the finely chopped Onion, Green Pepper, Ginger and Garlic

until Onion changes colourAdd Duck and sear on both sides

Add Turmeric, Salt and 300 mls WaterBring to the boil and cook for 15 mins

Add all other ingredients, stir wellTurn down heat to moderate, cover wok and cook for a further 20

mins, stir occasionallyRemove lid, turn heat to low and simmer a further 20-25 mins

Replace lid and let it rest for 10 mins

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Fish Massala Balti, Royal Naims

Serves 4

Ingredients

570 gms Silver Hake in chunks (or what you fancy)3 Tbsps Veg Oil

1 cube fresh Ginger, crushed4 cloves Garlic, crushed

Green Pepper, chopped2-3 Green Chillis, chopped

1 palmfuls fresh Coriander

8 ladles Balti sauce2 tsps Garam Masala2 tsps dried Methi

150 mls plain Yoghurt1-2 Tbsps Red Food Colouring, stir into Yoghurt (optional)

Method

Heat the Oil in a Wok on a high heatFry Ginger, Garlic, Green Pepper until it is soft

Add Chillis and Coriander and fry 2 minsAdd pieces of Fish and Balti Sauce, stir fry 3 mins

Add Garam Masala and dried MethiStir in Yoghurt gradually, cook gently for 1 min

Serve

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King Prawn Balti, Panjab

Serves 4

Ingredients

340 gms raw King Prawns, cleaned tsp chopped fresh Basil2 tsps chopped fresh Mint

200 gms Butter tsp ground Black Pepper

450 gms fresh or tinned Tomatoes(If using tinned you also need extra 2 chopped fresh Toms)

3 Onions, chopped Green Pepper, diced tsp Salt

2 cube fresh Ginger, grated10 cloves Garlic, crushed

3 ladles Balti Sauce3 palmfuls dried Methi

2 green Chillis, chopped3 Tblsps fresh Coriander115 mls Single Cream2 tsps Garam Masala

Method

Making Tomatoe Puree

Melt 15 gms of the Butter, fry Basil and Mint 30 secsAdd Black Pepper, peeled Toms and Salt

Gently cook for 30 mins to reduce, chop TomsPut to one side

NextHeat rest of Butter in a Wok on moderate heat

Stir fry Onion and Green Pepper for 5 minsAdd Ginger, Garlic, Balti Sauce, 3 ladles of Tom Puree, Methi and

Chillis, stir wellAdd Prawns, Coriander, chopped Toms, Cream, and Garam

Masala, stir fry for 5 minsServe

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Prawn Patia, Preet Palace

Serves 4

340 gms Uncooked King Prawns, Shelled and De-Veined400 gm can Yellow Split Peas

2 Tsp Turmeric Powder2 tsp Salt

6 TBSP Vegetable Oil1 Cube Fresh Ginger, Grated

2 Cloves Garlic, Crushed Tsp Chillie Powder

1 TBSP Sugar

5 Tsp Balti Spice Mix1 TBSP Tomato Puree4 TBSP Lemon Juice

1 green Pepper, Chopped2 Handfuls fresh Coriander, Chopped

4 Ladles Balti Sauce

Method

Have all ingredients ready and measured.

Heat the Oil in a wok and fry Ginger and Garlic for 30 secondsAdd Prawns and Salt.

Stir briskly and add all other ingredients.Continue cooking for a further 3 minutes.

Serve.

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Prawn Madras Balti, Khanums

Serves 4

Quite Fiery

Ingredients

450 gms peeled cooked Prawns7 Tblsps Veg Oil

1 cube fresh Ginger, grated6 Large cloves Garlic, crushed

2 Onions, chopped

1 green Pepper, diced2 Tomatoes, chopped5 tsps Balti spice Mix2 tsps Lemon Juice

4 tsps Chilli Pwdr ( less if you like|)2 heaped tsps Tom Puree

7-8 ladles Balti Sauce2 tsps fresh Coriander

Salt to taste

Method

Heat Oil in a Wok on moderate heatAdd Ginger and Garlic, stir fry 1 minAdd Onions, fry until turning brown

Add Green Pepper, Tomatoes and tsp salt, stir 2 minsAdd Balti Spice Mix, Prawns, Lemon Juice, Chilli Pwdr, Tom Puree

and 7 ladles Balti SauceCook for 3 mins, add more sauce if required

Adjust seasoning if required and garnish with CorianderServe

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Scampi Balti, Celebritys

Serves 4

Has quite a liquid sauce

Ingredients

450 gms Shelled Scampi8 Tblsps Veg Oil

1 cube Fresh Ginger, grated6 cloves Garlic, crushed

1 fresh green Chilli, chopped fine

1 tsp Salt8 ladles Balti Sauce1 Tblsps Garam Masala

1 Tblsp fresh Coriander, chopped

Method

Rinse Scampi and pat dryHeat Oil in a Wok on a moderate flame

Fry Ginger and Garlic until GoldenAdd Chilli and Scampi, stir well

Add Salt and 6 ladles Balti Sauce, Garam Masala, and CorianderCook for 6 mins on high heat, stir well

Add remaining Sauce, reduce heat, cook for a further 6 minsSpoon off Oil if any

Serve