Paneer Balti with Prawns (Shrimp)

• portioner: SERVES 4

Ingredienser

INGREDIENTS

12 cooked king prawns (jumbo shrimp)

175 g/6 oz paneer

2 tbsp tomato purée (paste)

4 tosp Greek-style yogurt

1½ tsp garam masala

I tsp chilli powder

1 tsp garlic pulp

1 tsp salt

2 tsp mango powder

1 tsp ground coriander

115 g/4 0z/8 tbsp butter

1 tosp corn oil

3 fresh green chillies, chopped

3 tbsp chopped fresh coriander (cilantro)

150 ml/¼ pint/2/ cup single (light) cream

Vejledning

1 A Peel the king prawns (jumbo shrimp) and cube the paneer.

2 Blend the tomato purée (paste), yogurt, garam masala, chilli powder, garlic, salt, mango powder and ground coriander in a mixing bowl and set to

one side.

3 A Melt the butter with the oil in a deep round-bottomed frying pan (skillet) or a medium karahi. Lower the heat slightly and quickly fry the paneer and prawns for about 2 minutes. Remove with a slotted spoon and drain on kitchen paper (paper towels).

4 A Pour the spice mixture into the fat left in the pan and stir-fry for about 1 minute.

5 A Add the paneer and prawns, and cook for 7-10 minutes, stirring occasionally, until the prawns are boated through.

6 A Add the fresh chillies and most of the coriander (cilantro), and pour in the cream. Heat through for about 2 minutes, garnish with the remaining coriander and serve.

HOME-MADE PANEER

To make paneer at home, bring 1 litrel 134 pints/4 cups milk to the boil over a low heat. Add 2 ubsp lemon juice, stirring continuously and gently until the milk thickens and begins to curdle. Strain the curdled milk through a sieve (strainer) lined with muslin (cheesecloth). Set aside under a heavy weight for about 1½2-2 hours to press to a flat shape about 1 cml ½2 in thick. Make the paneer a day bejore you plan to use it in a recipe; it will then be firmer and easier to handle. Cut and use as required; it will keep for about one week in the refrigerator.