Balti Prawns with Vegetables
 

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Ingredients:

Bagda Chingri/Large Prawns or Shrimps - 450 g, deveined and peeled

Baby Carrots - 8-10, halved longitudnally

OR

Regular Carrots - 2, cut into 2 inch long pieces

Fresh or Frozen peas - 1/2 cup

Cauliflower - 10 medium florets

Potato - 2 medium, thick round slices

Onion - 1medium (100 g), sliced

Whole mustard seeds + Fenugreek seeds + Kalijira/Kalonji seeds - 1 tsp

Light Cream - 1/2 cup

Salt - To taste

White Oil - as indicated

 

Mix the following into a Masala Paste:

Tomato Puree - 2 tbsp

Ginger - 1 tsp, grated/paste

Garlic - 1 tsp, grated/paste

Cilantro - 2 tbsp, chopped

Coriander Powder - 1 tsp

Chilli Powder - 1/2 tsp, may be varied according to taste

Lemon juice - 2 tbsp

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

  1. If using fresh peas, parboil and keep aside. [Parboil means o cook partially by boiling for a brief period]

 

Cooking procedure:

  1. Heat 5 tbsp oil in a kadhai.

  2. Fry cauliflowers, potatoes, and carrots till golden brown and keep aside.

  3. Keep 3 tbsp oil in the kadhai and heat. To it add Mustard + Fenugreek/Methi + Kalonji seeds. Fry for 30 sec or until seeds start to splatter.

  4. Add onions and fry on medium-low heat for 2-3 minutes or until they are soft.

  5. Add masala paste to the onions and mix. Fry for 2 minutes.

  6. Add the prawns. Mix well and cook on medium heat for 3-4 minutes.

  7. Then add fried vegetables and peas, mix and cook till the vegetables are done. If required, add little water from time to time. Keep heat at medium-low settings. This is a dry dish so do not add too much water.

  8. Once the vegetables are cooked, add light cream and bring to boil, simmer for 1 minute and remove from heat

  9. Garnish with cilantro just before serving.

 

Serving Suggestions:

Balti prawn is best accompanied by peas pulao.