Prawn Balti with Creamy Vegetables

Balti is adapted from a Pakistani style of cooking. The word balti means "bucket" in Punjabi and describes the small, flat-bottomed, two-handled wok, in which the food is both cooked and served.


3 Tbsp Sunflower Oil
1 Tsp Mixed Fenugreek, Mustard and Onion Seeds
2 Curry leaves
Half a cauliflower cut into florets
3 Carrots, peeled and cut into batons
50 g fresh Peas
200 g Tenderloin Broccoli
2 Onions, peeled and sliced thinly
2 Tbsp Tomato Puree
0.5 Tsp Turmeric
2 Tsp Chilli Powder
1 Tsp Ground Coriander
1 Tsp Ginger Paste
1 Tsp Garlic paste
1,5 Tsp Sea Salt
2 Tbsp Lemon Juice
450 g Cooked Tiger Prawns
1 Red Chilli, deseeded and chopped finely
250 mi Single Cream
3 Tbsp fresh Coriander leaves, chopped


Par boil all the Vegetables, except the Peas, with 0.5 Tsp Sea Salt and Turmeric
Heat the Oil in a Wok or large frying pan.
Lower the heat slightly and add the Fenugreek, Mustard Seeds, Onion Seeds and the Curry leaves
Add the par boiled Vegetables, increase the heat and fry until the vegetables are cooked
Remove with a slotted spoon and dry on kitchen paper
Add the Onions to the Oil left behind, adding a dash more if needed, and fry over a medium heat until golden brown, about 15 minutes
Meanwhile mix together the Tomato Puree, Chilli Powder, Ground Coriander, Ginger Paste, Garlic Paste, Sea Salt and Lemon Juice in a small bowl
When the Onions are cooked pour the spice paste over and mix thoroughly
Lower the heat and return the Vegetables to the pan mixing thoroughly
Add the Prawns and Peas and fry for about 2 - 3 minutes, or, until heated through
Add the Coriander and Red Chillis to the pan
Pour over the Cream and bring to the boil
Remove from the heat immediately and serve with Basmati Rice and Chapattis