Topic: Bhuna Prawn & Puree

[PoppaDumb]

New member and first post so apologies if this recipe has been posted before or I have posted in the wrong place.

This is not my own recipe, it?s one I have copied from a book, but I can?t remember which one.
I have tried it a number of times and found it to be good.
Although it says to serve it in a chapati I have also served it with rice and nan bread.
It?s seems quite a long winded recipe as you have to make a couple of spice mixes and a base sauce but I think it?s well worth it.
This makes enough to fill 6 chapatis or for 2 meals with rice or nan.

First stage is to make the spice mixes.

Mix 1 is for Garam Masala which goes in the base sauce and makes approx 2 tablespoons.
1 and a half tablespoons of black peppercorns
? tablespoons of black cumin seeds (or use ordinary cumin seeds)
1 and a half teaspoons of whole cloves
4 large brown cardamom pods
2 inch / 5cm of cinnamon stick
? whole nutmeg

Gently roast all the spices and grind finely.


Mix 2 is the mix for the main dish and makes approx 5 teaspoons.
2 teaspoons of paprika
1 and a half teaspoons of ground coriander
? teaspoon of ground cumin
? teaspoon of salt
? teaspoon of chilli powder ( I use medium hot as you can always adjust to taste later)

Stir the spices until well mixed.


Second stage is to make the base sauce and this makes about 1 and a half pints.

Ingredients
3 tablespoons of vegetable oil
? inch / 2 cm cube of fresh ginger, peeled and grated.
1 large garlic clove, crushed
5 medium onions chopped
4 tomatoes, chopped
2 teaspoons of ground coriander
1 teaspoon of ground cumin
? teaspoon of turmeric
? teaspoon of paprika
? teaspoon of the garam masala made earlier
? teaspoon of chilli powder ( again I use medium as you can adjust later if wished)
2 bay leaves
4 brown cardamoms, broken slightly open
1 and a half teaspoons of dried methi
1 and a half teaspoons of salt.

Method.
Heat the oil in a large pan over moderate heat.
Put in the ginger and garlic and stir.
Add the onions and stir-fry until they are translucent.
Pour in 9fl oz / 250 ml of water and bring to the boil.
Add the tomatoes and all the spices, including the bay leaves, cardamoms, methi and salt.
Cover the pan, turn the heat down and simmer for 30 minutes.
Remove the bay leaves and cardamom pods and liquidise the rest.


Third stage is the dish itself.

Ingredients
? lb / 225 g small peeled cooked prawns
8 tablespoons of vegetable oil
? green capsicum pepper, seeded and finely chopped
1 and a half teaspoons of salt
1 and a half inch / 4cm cube of fresh ginger, peeled and grated
5 large garlic cloves, crushed
? teaspoon of Worcestershire sauce
1 and a half tablespoons of tomato puree
2 tomatoes, chopped
2 tablespoons of the spice mix made earlier (mix 2)
1 pint of the base sauce ( this can be adjusted by adding more during cooking if required)

Method
Heat the vegetable oil in a large pan or wok.
Add the prawns, green pepper, ginger and garlic and stir fry until soft.
Stir and shake the pan throughout when you are not actually adding ingredients.
Add the salt, the spice mix and the Worcestershire sauce and stir.
Put the tomatoes and tomato puree in and stir.
Add the base sauce and stir, breaking up the tomato pieces with the spoon.
Leave the heat fairly high and , still stirring, dry the mixture off for 3-4 minutes.


If you are using chapati?s wait until the mixture is just cool enough to handle and ladle a portion onto the chapati. Fold into a tidy parcel, tucking the ends in to avoid spillage.
Serve with a slice of lemon, shredded lettuce, sliced cucumber and tomato if wished.
Eat while still warm using your fingers.

Best eaten with the traditional British accompaniment....a cool glass of alcohol

[CurryCanuck]

This one sounds rather intriguing - must give it a try .

[haldi]

Where is this recipe from?
I only know one person that puts worcester sauce in their curries
(Maybe now I know two!)

[Cory Ander]

I remember WU posted a recipe for Bhuna Prawn Puri, which also contains Worcester Sauce, here:  http://www.curry-recipes.co.uk/curry/index.php?topic=1323.0

Looks like the same recipe from the same book ("100 Best Balti Curries" by Diane Lowe and Mike Davidson)?

Regards,

[PoppaDumb]

Phoned a few friends to see if I could find out where I got the recipe from and one was able to help as he had copied it for me.

The book is called ?100 Best Balti Curries ? authentic dishes from the Baltihouses? by Diane Lowe & Mike Davidson, ISBN number 1857932218, and was first published in 1994. (I didn?t realise I had had my copy of the recipe that long)
Evidently the authors spent most of their spare time between 1991 and 1994 in Batihouses of Birmingham and its suburbs watching the chefs at work, and the recipes are from 50 or so of these restaurants and are the chef?s favourites.
This particular recipe is by Mr Sajjad of the Preet Palace in Ladypool Road, Birmingham. My friend has checked the original and there is definitely Worcestershire sauce in it.

He cannot give any more information about the book as any notes he made were on loose sheets and these are not with the book. As he gave up home cooking of curries years ago he cannot remember if the book was a good one or not.
I have just searched on fastbookfinder.com and there are several listed from ?19 to ?37. My friend paid ?9.99 for his. Luckily he has said I can have his copy and will post it shortly.
I will try more dishes from it and post the results. Perhaps if any one else has this book they would post their comments on it.

Regards, PoppaDumb

[PoppaDumb]

Sorry, hadn't read CA's reply befor I posted the one above.
Yes it is the same recipe. Any further views on the book?

Regards, PoppaDumb

[Cory Ander]

Hi PD,

Yep, I also have this book (since 1994 hey! ). 

It's a pretty good book, with many good recipes and other points of interest in it (e.g. the "essential balti techniques" section is quite useful).  It is different in that it is (or claims to be) a compilation of recipes from Birmingham restaurants.  Otherwise, it is similar to many other pioneering curry cook books of the day.
 
I reckon this book is worth buying if you can get a copy at a reasonable price.

Regards,

[PoppaDumb]

Thanks CA,

Look forward to receiving the book and trying dishes out.

Regards, PoppaDumb

[Curry King]

I have this book which I managed to get of ebay, it is ok but there is nothing in there that we havn't tried or disscussed on here, worth a purchase if you can find it though.

cK

[parker21]

hi guys
don't buy this book as most of it was posted in the downloads section many moons ago by ray graham. it has gotten quiet good feed back since the quest began. there was also a balti curryhouse dvd which he copied for you if you so desired it is very good and the recipes are very edible ;D
 hope this helps

regards
gary

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it is under 100 best baltis in the downloads section and it is printable