Recipe For Crayfish Balti Recipe
I took inspiration for our Burns Night main course from my Curry recipe book. This crayfish balti is a British curry. The balti originates in Birmingham, the curry capital of Britain. The word in Punjabi means bucket but it is presumed that the word batti meaning food would have inspired the original recipe.
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It is really amazing what we take for granted. Dave grew up on a farm and the water that was piped into his house came from a borehole. I can remember friends of my aunt’s having a reservoir on their small holding and I wonder if that is the water that was used in the house? I have only ever experienced municipal water where I have lived. We have been asked very politely to not flush this drinking water down our toilets. This is easier said than done as we just don’t produce enough grey water for our toilet. To use less water we are not flushing every time we ‘go’. But, for the entire time we were in the UK I relished in the luxury of flushing the toilet. And I could do so every single time!
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This to me was one of the highlights of our trip. Another highlight was indulging in a hot bath. I ran lovely hot water and added bubbles to my bath, not once but twice while we were away. The first time I enjoyed my afternoon coffee and the second time I indulged with hot chocolate. I just lay there reading my book thinking how blessed I was to have this opportunity. Many habits will stay with me when the drought finally ends, but being able to bath and flush every time are the two I am looking most forward to breaking. We broke with tradition on Burns’ Night this year. We started with haggis and tatties. There were no neeps in season in South Africa. We then had this crayfish balti for our main course.
Click on the links for conversions and notes. Crayfish Balti Save Print This is a curry dish inspired from Birmingham and is usually made with prawns All Rights Reserved: Adapted from Curry page 332 Ingredients for the crayfish 6 crayfish tails, out of the shell, and cut in half * Juice of 1 lime 7.5mls paprika for the masala 45mls canola oil 1 white onion, peeled and finely chopped 4cm fresh root ginger, grated, divided 2 garlic cloves, grated 1 medium hot green chilli, deseeded and cut into long, thin strips 1 red pepper, deseeded and cut into long, thin strips 1 400g tin whole cherry tomatoes 1.25mls ground turmeric 1.25mls cayenne pepper 1.25mls ground cinnamon 2.5mls garam masala 2.5mls ground coriander 2.5mls fructose 150mls water to garnish Handful of fresh coriander leaves, roughly chopped Method for the crayfish Place the crayfish tails into a bowl and pour over the lime juice Add the paprika and stir to combine Set aside to marinade while you make the masala for the masala Heat the oil over a medium temperature in a wok or large pan Add the onion and fry until soft and just turning golden Put ¾ of the ginger into the pan together with the garlic, green chilli and red pepper Cook until you can smell the ginger then turn up the heat and add the tomatoes Add the turmeric, cayenne, cinnamon, garam masala, coriander and fructose Cook until the sauce has thickened and then reduce the temperature Add the water and stir to combine ** Tip the crayfish into the sauce, together with the lime juice and simmer until cooked through Add the fresh coriander leaves and left over ginger and serve with naan My Notes * or 500g king prawns, peeled and deveined
** at this stage you can turn off the heat and leave to use later. Just make sure it is nice and hot before adding your crayfish 3.5.3229
Inspiration published on Lavender and Lime March 5:
2017 – Pirate
2015 – Banana Bread
2014 – Grace And Gratitude
2013 – Venison Roast With A Coffee And Star Anise Rub
2012 – Shellfish Bar
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