Topic: Prawn Balti Demo

[pete]

I thought I had posted this
It was  my first demo and some of the information became clearer given time
The info for the onion gravy is slightly vague
It's a very good balti recipe though
I have made it many times since

The Layout of the Ice Cream Cartons

Tandoori paste, Peas, Pureed garlic ginger, Tomato puree

Tandoori Marinade , Finely chopped garlic, Chopped pepper,  Chopped onion, Tomato ,Chopped Coriander
(the chopped garlic had brown edges but was not cooked)

The Spice Pot Layout

Spice 1, Spice 2, Dried Fenugreek leaves,  Salt, Chilli


There was also an ice cream  carton of precooked lamb
The tandoori chicken was cut into slices for curries

The Onion Gravy
Onions
Garlic ginger mixture
Green peppers
Tomatoes
Salt
Oil
Water

Cook the above for two hours

Spice Mix 1:-
Coriander 2
Cummin 1
Curry Powder ?
Turmeric 2
Paprika 2
Spice Mix 2:-
Cummin ?
Coriander 1


Add some of both spice mixture (2:1) and cook for another hour
Grind while the mixture is hot
This mixture is used for the following day

Cooking the curry

Prawn Balti:-

Chunky cut onions (about half an onion)
Curry gravy
2 teaspoon Spice 1 and 1 teaspoon spice 2
Salt
1 teaspoon dried fenugreek
3 teaspoon garlic ginger mix
Prawns thawed in water
Sliced tomatoes (1 whole tomato)
1 desertspoon chopped coriander

Heat some oil in the deep pan fryer and fry the chunky onions til half cooked (4 minutes)
Take a cooking spoon of oil from the curry gravy (and a bit of curry gravy too)
Heat
Add the spices, salt, fenugreek and garlic ginger
Cook a minute then add a spoon of oil  from the deep pan fryer
Add another spoon of curry gravy
Add the cooked chunky onions
Mix and cook a little longer
Add Prawns cook a bit then add  tomatoes, coriander and a bit more curry gravy

Ten minutes to cook
The pan had flames running up the side all the time and the pan kept spluttering with flames.
The chef used one spoon to put all the spices on at the same time (talent)

Lamb Curry:-

Oil from curry gravy and curry gravy
Tomato puree
Garlic ginger mix
Dried fenugreek/Salt/Spice1/Spice2
Precooked lamb
Get some oil from the curry gravy along with a bit of curry gravy
Add everything except the lamb
Cook a couple of minutes
Add a bit more gravy
Add lamb and heat through
Add more curry gravy
Heat through and serve

[cg13]

how do you make spice mix 1 and 2
because I dont understand this its quite confusing.

[haldi]

how do you make spice mix 1 and 2
because I dont understand this its quite confusing.

Hi
   I posted this under my real name
I decided later, that there were distinct disadvantages doing that
This was probably my first demo

They use two spice mixes

One is made up of five spices:-

The ratio is
2 parts of coriander
1 part cummin
half a part madras curry powder
2 parts turmeric
and 2 parts paprika

It is simply mixed together and use as a general spice mix for all their curries
But they also have another spice mix which is added to a select few curries
This is made up using ground coriander and ground cummin

It is in the ratio of two to one
i.e. 2 spoons coriander to one of cummin

If you wanted to follow this recipe I would recommend that you use the Saffron Curry base, posted on this site

Incidentally,despite similarities, this recipe is NOT from where I currently get my demos from

[Yousef]

The latest recipe update to the Saffron Base is available here http://www.curry-recipes.co.uk/curry/index.php/topic,2271.msg20262.html#msg20262

[cg13]

Ok if I follow the  Saffron Base do I put this in place of the gravy in the balti recipe and do I still need to add spice 1 and 2

Also what dose this curry taste like because I made a madras curry of the is forum but it was too tomatoe I didn’t like it

I am try to make a prawn balti like one bought at a takeaway I now it wont be the same but I would like to make one as tasty if I can. 

[Rai]

Im presume you just make the prawn balti as detailed here cg13 but using the saffron gravy instead of the one detailed here.  Also use the two spice mixes detailed here:

Prawn Balti:-

Chunky cut onions (about half an onion)
Curry gravy
2 teaspoon Spice 1 and 1 teaspoon spice 2
Salt
1 teaspoon dried fenugreek
3 teaspoon garlic ginger mix
Prawns thawed in water
Sliced tomatoes (1 whole tomato)
1 desertspoon chopped coriander

Heat some oil in the deep pan fryer and fry the chunky onions til half cooked (4 minutes)
Take a cooking spoon of oil from the curry gravy (and a bit of curry gravy too)
Heat
Add the spices, salt, fenugreek and garlic ginger
Cook a minute then add a spoon of oil  from the deep pan fryer
Add another spoon of curry gravy
Add the cooked chunky onions
Mix and cook a little longer
Add Prawns cook a bit then add  tomatoes, coriander and a bit more curry gravy

Ten minutes to cook
The pan had flames running up the side all the time and the pan kept spluttering with flames.
The chef used one spoon to put all the spices on at the same time (talent)

[haldi]

Im presume you just make the prawn balti as detailed here cg13 but using the saffron gravy instead of the one detailed here.  Also use the two spice mixes detailed here:

Yes, that's right
Although not detailed in the recipe, you don't actually need that much curry gravy.
It's just anough to make a bit of sauce with the main ingredients
About 200ml

[parker21]

hi haldi
i thought balti normally comes with lots of sauce? hence the addition of the balti dish/karahi. and this is whythey don't use cutlery just your choice of bread naan,chapatti,roti etc.

regards
gary

[haldi]

hi haldi
i thought balti normally comes with lots of sauce?
regards
gary

Gary, you are completely right, but many places (such as this one) call a curry a Balti when it really is something else (who know what?)
As for the balti dish/karahi, you are lucky to get a foil carton!!
Never mind, it was still delicious and the staff were ever so friendly
I only got the demo because I could see into the kitchens, and there was my local Asian fruit and veg man doing his delivery there
He sells them all their onions and veg
I got invited through and not only was I shown the demo, but also enjoyed a free naan with fresh cooked chicken tikka fried with onion and pepper chunks
We all had some
I got some very good memories

[cg13]

I made this curry last weekend and it is the best I have made yet a really nice curry thanks I added more madras spice than required and quite a bit of chilly powder to give it that extra flavour and warmth

If any one knows how to make a prawn puri that would be good because I have been trying to master this for ages.

Thanks again for one hell of a curry pete
Spice God