The Curry Kid cooks up a Balti King Prawn feast!

 

 

We recently did a little collaboration with young, talented British Indian Restaurant style chef Josh AKA 'The Curry Kid'. The Curry Kid is just 15 years old and a massive curry fan. So cool to see him pursue his talents in the kitchen and we were keen to see what balti recipe he would cook up!

First watch him unbox and season our Birmingham Balti Gift Set

The Curry kid cooked up a Balti King Prawn! Yum. You can watch him cooking up a balti prawn storm HERE

Recipe below for you to try.  

Balti King Prawn (1 serving)

INGREDIENTS

6-8 king prawns

1 teaspoon paprika

1 teaspoon tandoori masala powder

3 tablespoons vegetable oil

1/2 medium onion (sliced)

1/8 green pepper (sliced)

3 green chillies (chopped)

1 tomato (diced)

1/4 teaspoon salt

1/2 teaspoon methi

2 teaspoon garlic

2 tablespoon tomato paste (watered down with 4 tablespoons of water)

1 teaspoon chilli powder

1 teaspoon mix powder

1/2 teaspoon cumin powder

1/2 teaspoon garam masala

200ml curry base (see The Curry Kid base recipe below)

1/4 cup fresh chopped coriander

 

METHOD

1. Marinate the prawns in the 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. Add 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 prawns, 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 the dish reaches your desired consistency (Balti should be a fairly dry dish) being careful not too overcook the prawns.
   
9. Sprinkle with fresh coriander

 

The Curry Kid Curry Base Recipe (makes enough for 5 portions)

Ingredients

75ml of vegetable oil

250 grams (roughly) of brown or white onions, skins removed

1 green pepper

1 small carrot

1 teaspoon of garlic (freshly grated or paste)

1 teaspoon of ginger (freshly grated or paste)

1 teaspoon of coriander powder

1 teaspoon of cumin powder

1 teaspoon of turmeric powder

1 teaspoon of sugar

1 teaspoon of garam masala powder

1/2 teaspoon of salt

1/2 teaspoon of paprika powder

1 tin of plum or chopped tomatoes (around 300g)

1 litre of boiling water

 

Method

1. Peel and roughly chop the onions, pepper and carrots and either grate or mince the garlic and ginger if using fresh
2. Heat a pan on a medium heat and add in the oil. Once hot add the onions, pepper and carrot and give them a good stir to coat in the oil
3. Allow to soften and caramelise over the next 20 minutes stirring frequently so nothing sticks to the bottom of the pan and burns
4. Once everything looks nice and caramelised add in the garlic and ginger and stir through for a minute until the bitter smell disappears
5. Add in the coriander, cumin, turmeric, sugar, garam masala, salt and paprika powders and stir well frying again for another minute or two to infuse the flavours
6. Tip in the plum tomatoes and the boiling water. Give it a good stir and allow to simmer for 40 minutes stirring every now and then so nothing sticks to the bottom and burns
7. Turn off the heat and allow to cool slightly before blending until smooth
   

You can explore more of The Curry Kid's BIR (British Indian Restaurant) style recipes on The Curry Kid Website

And follow his adventures on his Instagram page