Prawn and Mushroom Balti
Prawn and mushroom balti is a flavourful dish that like all Balti’s originates from the Baltistan region of Pakistan. Characterized by their unique cooking method, where the ingredients are prepared in a wok-like vessel known as a balti bowl or karahi bowl, Balti’s stem from a method which allows for the spices and flavours to meld together, creating a rich and aromatic experience.
The dish typically features button mushrooms and prawns cooked with a variety of spices, including cumin, turmeric, paprika and a balti mixed powder to produce the prawn and mushroom balti. Vegetables such as bell peppers and onions are included, enhancing both the taste and nutritional value of the dish.
The vibrant colors and enticing aromas make prawn and mushroom balti a popular choice among curry enthusiasts. Served with naan or rice, prawn and mushroom balti is not only a satisfying meal but also a representation of the culinary traditions of South Asia. Its communal style of serving encourages sharing, making it a perfect dish for gatherings and celebrations.
Note:
All our Balti dishes are cooked in a carbon steel Balti bowl as shown below which are available from many sources on the internet. Some of the Balti dishes are also served in the same bowl they are cooked or in some instances they are served in a stainless Balti bowl.
The following ingredients list provides links to the branded spices and herbs that are used in the recipe which are available from our online shop. In this recipe we introduce our balti garam masala powder which is a very special blend of spices, a secret blend from our outlets and not expensive from our shop but which will add a very special taste to the dishes that it is used in. The balti mixed powder was introduced in our balti gravy recipe.
Ingredients:
4 tblsp of vegetable oil
1 tsp of ghee
1 small onion, finely chopped
3 garlic cloves, chopped
1 tomato, chopped
1/4 green bell pepper, finely chopped
2 Indian green finger chillies, chopped
24 size 90/12 frozen cooked prawns defrosted
8 button mushrooms, cut in half
1/2 tsp salt
1 tsp of paprika powder
1/2 tsp of cumin powder
1/2 tsp of turmeric powder
1 1/2 tsp of balti mixed powder
1/2 tsp of extra hot chilli powder
1 pinch of balti garam masala powder
1 tsp of kasuri methi
200ml of pre-heated balti gravy
2 tblsp of fresh chopped coriander
Method:
- Place the balti bowl shown above or a korahi cooking bowl or an aluminium cooking pan on a full heat and then add the oil and ghee. Stir to coat the bowl surface and heat up for approximately 45 seconds.
2. Add the onions, green finger chillies and green bell pepper, stir and cook for 1 minute, then add the garlic.
3. Stir and fry for 20 seconds then add the tomato, salt, paprika, cumin, turmeric, balti mixed powder and extra hot chilli.
4. Stir for 15 seconds then add 50ml of balti gravy, stir and cook for 45 seconds.
5. Add 100ml of balti gravy, the mushrooms, stir and allow to cook down, stirring occasionally for 2 minutes 30 seconds adding a little water if the sauce is too thick.
6.. Add the prawns, stir in and cook for 1 minute 30 seconds while stirring.
8. Add the remaining 50ml of balti gravy and stir in.
9. Add the balti garam masala and kasuri methi, stir and cook for 2 minutes or until the sauce has thickened.
10. Garnish with the fresh coriander and serve in the bowl with a naan bread or transfer to a stainless steel balti bowl and then garnish with fresh coriander as per the photo shown above.
