Yield: 4 Servings
|2 pounds||Large prawns|
|3 tablespoons||Ghee or corn oil|
|5||Cloves garlic; sliced very thin|
|8 ounces||Onion; sliced thin|
|4 tablespoons||Balti paste (See recipe)|
|2||Tomatoes finely minced|
|1 tablespoon||Tomato puree (up to)|
|1 small||Red pepper; diced|
|1 small||Green pepper; diced|
|1 tablespoon||Balti garam masala (see recipe|
|1 tablespoon||Fresh coriander leaf|
From: gholman@... (Guy Holman)
Date: Wed, 14 Aug 1996 12:02:45 GMT Heat ghee or oil in the pan (karahi). Add the garlic and stir fry for a few seconds before adding the onions. Fry for 10 mins or until the onions become translucent and just start to turn brown. Don't leave it alone, it needs regular stirring. Add the Balti masala paste, tomatoes and tomato puree, mix well. Add the peppers and chillies, raise the heat, it should sizzle zway nicely, then put the prawns into the delightful smelling mixture. Stir-fry for 5 mins or so. Add Balti garam masala, paprika and a little salt, add small quantities of water to stop it all from sticking.
Continue to stir-fry for another 5 mins or until the prawns are done. Be careful not to add too much water as the dish should be quite dry. Serve sizzling, garnished with the fresh coriander. Eat with naan bread and/or rice. Yum.
CHILE-HEADS DIGEST V3 #073
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .