Curry of the week : 15-March-98

Paneer Balti with Prawns and Scallops

Ingredients

• 12 large prawns
• 12 scallops
• 175 g (6 oz) paneer
• 2 tablespoons tomato puree
• 4 tablespoons yoghurt
• 1 1/2 teaspoons garam masala
• 1 teaspoon chilli powder
• 1 teaspoon garlic pulp
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 2 tablespoons butter
• 1 tablespoon corn oil
• 3 tablespoons fresh coriander
• 150 ml (2 fl oz) single cream

Method

• Peel the prawns if necessary and cube the paneer.
• Blend the tomato puree, yoghurt, garam masala, chilli powder, garlic, salt and ground coriander and set to one side.
• Heat the oil in a karahi or large saucepan. Quickly fry the paneer, prawns and scallops for about 2 minutes. Remove with a slotted spoon and drain on kitched paper.
• Melt the butter into the oil and pour in the spice mixture. Stir-fry for about 1 minute.
• Add the paneer, prawns and scallops, and cook for about 7 minutes, stirring occasionally.
• Add most of the coriander and pour in the cream. Heat through for about 2 minutes, garnish with the remaining coriander and serve.

Serves 2.