Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: Madrasandy on April 12, 2015, 04:37 PM
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Came across an old book Id lost, only has 25 pages , but it has a balti base and a balti chicken recipe.
I haven't tried either yet but reckon they are worth a try, other stuff in the book has been very good and simple.
(http://www.curry-recipes.co.uk/imagehost/pics/87ccff372454b210bda7f02c5ddcf595.jpg)
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Historical! Thanks Mister Birmingham :)
Balti = much more complex then? Even that base-!
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Thanks Andy, I can see myself working with this ;D
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Hope so LC , I'm having a play when I get the time.
Interesting to here your results though
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Hi MA
Circa 1995 Mr Bham's Imperial Balti Express
free book when you bought a set of Balti pans, rumour has it! ;D
Previously explored under the belting balti flag.
http://www.curry-recipes.co.uk/curry/index.php/topic,1442.msg12602.html#msg12602 (http://www.curry-recipes.co.uk/curry/index.php/topic,1442.msg12602.html#msg12602)
Bad idea blending whole spices in a base sauce.IMO ;)
cheers Chewy
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Hi MA
Bad idea blending whole spices in a base sauce.IMO ;)
cheers Chewy
I'm in complete agreement about blending whole spice in base sauce ChewyT, I have no problem frying to flavor the oil, then removing spice before adding the onions.
Quite common in traditional indian recipies, thanks for the link update I will have a good read.
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I'll give this a go, and also do some experiments with comparisons to other "Balti" sauces and adjustments.
CT's comment re Ground whole spices = bad idea. Probably even more so considering there are 3 cinnamon sticks in that small amount of gravy. Is it just me or is that a lot of cinnamon? 3 X (I'm assuming 4" sticks ) seems like a lot of cinnamon to me for a gravy to serve 4 people.
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Hi Livo having read the link ChewyT provided, the opinion seems to suggest we are to use very little cinnamon for best results.
LC.
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Yes, OK. Thanks LC. Just read the linked thread and cinnamon definitely looked to be overdone and this is confirmed by older posts. Maybe using Cassia Bark instead would lessen the impact of that flavour.
Also quite normal in book recipes is the above requirement use of gravy. I will reduce both cinnamon and liquid. I'll try both pre-cooked and raw chicken for the finished dish to compare.
Another thing worthy of note from the linked thread is the claim that the finished dish made from the frozen portion of gravy was better than when it was used fresh. I'd say just resting in the fridge for a day or two might work just as well but once again confirming that curries are better with a bit of aging.
Strange how the original recipe in the pic uses 1 Dessertspoon and 2 Teaspoon measures. They are the same thing.
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Yes old measurements can confuse, I can always remember my mum using a desert spoon to measure!
Sometimes old recipes will specify dessert spoon (roughly equivalent to today
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Sorry mistaken post :D
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It's similar to cup sizes, they tend to very depending what they contain :-\
Are you talking about what I think you're talking about ;)
I also remember we never had tablespoons at home and everything was measured in desertspoons.
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Hi MA
Circa 1995 Mr Bham's Imperial Balti Express
free book when you bought a set of Balti pans, rumour has it! ;D
Previously explored under the belting balti flag.
http://www.curry-recipes.co.uk/curry/index.php/topic,1442.msg12602.html#msg12602 (http://www.curry-recipes.co.uk/curry/index.php/topic,1442.msg12602.html#msg12602)
Bad idea blending whole spices in a base sauce.IMO ;)
cheers Chewy
Ah cheers Chewy, never realised it had been covered before.
Yep that's the one, I remember getting some pans and a book with it.
Nah I wouldn't blend whole spices either.
Interesting to see if anything can be done with the recipe though, I used to make a simple dish from the book using only chicken garlic ginger salt toms and a couple of spices and it was always very nice.
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I made a half quantity of the gravy yesterday and will do the chicken dish this arvo. Gravy tastes OK on its own with reduced cinnamon, but the 25 minute cook required additional water and is still very thick and dry. I'm not sure yet, but I'm not a big fan of fresh coriander and I think it may be a bit strong. Finished dish will be the test.
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Nice one Livo, look forward to part 2.
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Yep, this certainly has potential to catch the balti lovers attention :) Nice work Livo. Looking forward to next update ;)
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Raws, cooking, finished sauce and raws for finished dish.
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Cooking final dish and done.
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I've got this book aswell. Tried the recipes but wasn't impressed.
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The Rogan Josh was less than ordinary and I contacted the author who happily sent me a .pdf file of her later recipe. It was an improvement but still not what I was after. Lake any cookbook it possibly has 1 or 2 pages that work out for the owner. I haven't tried too many dishes but I have used the Balti base which I consider to be quite good.
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Anyone ever tried *that* balti base that's got milk in it?
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Anyone ever tried *that* balti base that's got milk in it?
No but I did try Pat Chapman's base that had milk in it some 30-odd years ago now. It was contributed by someone from the Curry Club and, from memory, I think it was called a Pakistani gravy? Anyway I never tried it again so I assume (being fairly early days in my search for BIR nirvana, so was a bit naiive) that it didn't impres me much...cue Shania Twain. ;D
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Classic! "So you know how to make a milky garabi...? That don't impress me much" :D
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I tried that too, SS. Still have the book actually.
But it was pish.
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It looked like a different bodily fluid to pish mate ;) It never even got out of the pan. Smelt of anniseed and looked like milk through green glass. **** that. Waste of onions and pan time.
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I appreciate this is an old thread but i had to laugh when i came across it, I still have that book from the 90's and the Balti Pots, unlike the latter the recipes didn't remain in use very long ;D