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for
3 - 4 large portions
1. Heat 3-4 tablespoons
of Butter in a pan, for about 30 seconds on full heat.
2. Add the Masala and stir continuously for 1 minute.
3. Add 300g ( for hot curry ) - 500g ( for mild curry ) Prawns or your choice of
fish,1-2 tablespoons of plain yoghurt and a small tin (or 4 fresh) chopped tomatoes then mix in
well. Cover and cook for roughly 10 - 15
minutes on low - medium heat. If you find that there is a lot of excess water
from the prawns, remove the lid and allow it to boil away.
 
1. For a hotter
curry add 2-3 sliced green
chillies sliced in half when you are
first adding the prawns/fish to the pan.
2. Thinly slice half a
green pepper, half an onion and a small piece of peeled ginger, and 1 tomato (
quartered ) Add to the pan as a finishing touch, 5 minutes before the end of
cooking time.
SERVING
SUGGESTION:
Garnish with fresh coriander and serve with warm nan, rice and salad.
NOTE:
This is the basic cooking instructions for any Balti Masala dish, chicken, Lamb,
vegetables etc, can be used in place of the prawns/fish, although cooking
times may have to be altered.
SERVING SUGGESTION:
Serve with Warm Nan, Rice or salad
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