Choose the protein of your choice either chicken, beef, lamb or prawns and transform with this delicious blend of spices, tomatoes, chillies, garlic, onions and peppers. A medium dry curry, uniquely served in the same pressed metal "Balti bowl" used to cook the dish and give it its name and traditionally eaten with a naan or rice on the side

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## INGREDIENTS

6-8 king prawns or pieces of chicken
1 tsp paprika
1 tsp tandoori masala powder
3 tbsp oil
1/2 sliced medium onion
1/8 green pepper (sliced)
3 green chillies (chopped)
1 tomato (diced)
1/4 tsp salt
1/2 tsp methi
2 tsp garlic
2 tbsp tomato paste (watered down with 4 tbsp water)
1 tsp chilli powder
1 tsp mix powder
1/2 tsp cumin powder
1/2 tsp garam masala
150ml base
1/4 cup fresh coriander

## METHOD

1. marinate your choice of protein in paprika and tandoori masala for 30 minutes
2. on a medium heat add the oil and onion and fry for a couple of minutes to begin to soften
3. in with the peppers, green chillies, diced tomato, salt, methi and garlic, stir frequently adding a little base if required for a minute
4. mix in the tomato paste and fry for 1 minute to reduce the bitterness
5. add the chilli powder, mix powder, cumin powder and garam masala and stir through frying until the oil separates
6. add the meat, coat in the spices and allow to cook for a minute
7. in with the heated base gravy, stir through and allow to reduce by half before adding most of the fresh coriander
8. serve when at the dish reaches your desired consistency (Balti should be a fairly dry dish) and your choice of protein is cooked through
9. sprinkle with fresh coriander

#balti #birminghambaltibowl #thecurrykid #curry #bir

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