Balti is the name for a style of food very popular in England. Balti food was brought to UK by the expatriate Pakistani community from Mirpur and its surroundings. Balti is a popular cuisine in Mirpur and adjoining Potohar area of Northern Pakistan.
The food is a hot curry-style dish, taking its name from the thick flat-bottomed steel or iron pot in which it is both cooked and served. Normally the balti is served with large naan bread; pieces of which are torn off by hand and used to scoop up the hot curry sauce from the pot. Side dishes and starters usually include onion bhajis, samosas, poppadums and creamy dips.
Balti combines the spices and ingredients of North Indian cuisine with the economics and efficiencies of Chinese cooking.Prawn BaltiServes 4Ingredients500 g king prawns, peeled , deveined but last tail section left onJuice of 1 lemon1 1/2 teaspoon paprikaFor the masala3 tablespoon vegetable oil1 red onion, diced4 cm pieces fresh ginger, finely shredded2 garlic cloves, finely chopped2 green chillies, shredded1 red pepper, deseeded and shredded400 g canned chopped tomatoes1/4 teaspoon ground turmeric1/4 to 1/2 teaspoon red chilli powder1/4 teaspoon ground cinnamon1/2 teaspoon ground garammasala1/2 teaspoon ground coriander150 ml hot water1/2 teaspoon caster sugar2 tablespoon fresh coriander leaves for garnishingMethodPut prawns in a bowl, squeeze over the lemon juice and stir in the paprika. Stir well. Keep aside.
Heat the oil in a karahi / wok , set over moderate heat and fry onions for about five minutes or until softened and just beginning to turn golden. Add three quarters of the ginger, followed by the garlic, chillies and shredded red pepper. Continue frying for one minute. Turn the heat up and the tomatoes, turmeric, chilli powder, cinnamon, garammasala, ground coriander and sugar. Cook briskly until the tomatoes have thickened and darkened in appearance. Pour in about 150 ml hot water, stir well and turn the heat down low.
Add the prawns, along with lime juice from the bowl, and simmer for eight to ten minutes or until they turn pink and are tender.
Garnish with the coriander and the remaining shredded ginger. Serve with Naan.
Balti combines the spices and ingredients of North Indian cuisine with the economics and efficiencies of Chinese cooking.
Prawn Balti
Serves 4
Ingredients
500 g king prawns, peeled , deveined but last tail section left on
Juice of 1 lemon
1 1/2 teaspoon paprika
For the masala
3 tablespoon vegetable oil
1 red onion, diced
4 cm pieces fresh ginger, finely shredded
2 garlic cloves, finely chopped
2 green chillies, shredded
1 red pepper, deseeded and shredded
400 g canned chopped tomatoes
1/4 teaspoon ground turmeric
1/4 to 1/2 teaspoon red chilli powder
1/4 teaspoon ground cinnamon
1/2 teaspoon ground garammasala
1/2 teaspoon ground coriander
150 ml hot water
1/2 teaspoon caster sugar
2 tablespoon fresh coriander leaves for garnishing
Method