Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Curry addict bob on February 09, 2016, 09:49 PM
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I've enjoyed cooking this tonight
Not over spiced cooking at a steady pace I would normally like more gravy but it was a very enjoyable balti ! anyone eat at this restaurant see link below
http://youtu.be/FiXF_TG1_8I
CAB.
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Thanks for posting, Bob - and for the video from Hussein. I've never cooked Balti yet and he makes it look so simple!
Quick question if I may.....what makes the dish a Balti? There doesn't seem to be anything in there (apart from green pepper) that you wouldn't find in a Bhuna, for example. Whenever I've come across Balti recipes before, including ones on this forum, there's usually mention of adding a Balti paste at some stage - unless I missed something!!
Even so, it looks gorgeous and deserves a try!
Best Al
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Hi Alarmist 10
Yes Baltis do have a mixed bag of various ingredients , green peppers, Potatoes etc. I only called it a Balti because it was called that on the video my own version would normally include some pataks balti paste I will be making this again & I may even put some peppers in it myself . Obviously it's served in a Balti dish so perhaps that's another reason he's called it a balti . I recommend half a teaspoon of chilli powder and one green chilli but that's my personal taste .
CAB
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Very impressive video and good narration/presentation technique. I have just bought some diced lamb shoulder, so will be trying this with lamb.
** Phil.
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Good post and interesting video. No sign of any gravy ??? And we didn't get to see the garlic and ginger go in the pan before the tomatoes :-\
Quick question if I may.....what makes the dish a Balti?
I fear it may not be a quick answer Alarmist and i'm sure there will be many opinions as to what constitutes a balti. Never had a "real" one from within the "triangle" only a balti vindaloo in leafy Cheam. I suspect it may simply have had a smidgeon of balti paste :o
http://www.curry-recipes.co.uk/curry/index.php/topic,12276.0.html
This has got to be the best thread on baltis where a few forum members chased the taste over a period of time. Well worth a read. Maybe once I've cracked my own puzzle i'll be able to find a little time to play around with baltis, but there is always so much to do and so many dishes to try ::)
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I've made many of balti type curries and this may look very simple and not as spicy as some, however it did turn out really good . I would slightly increase the onions
and a tad more spice which will enable me to create a little more gravy which is probably needed for my own personal taste
However I would recommend trying the original before tailoring it to a different consistency and taste
CAB.
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Interesting video and a very simple take on making a Balti.
I think us chasers may be over complicating things to get a taste similar to our own prefered restaurant / take away, and I would assume a take away would use a simple base gravy for speed.
I'll give this a go very soon to see how it fairs.
Thanks for posting
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Is this the missing ingredient to make your balti perfect a good friend and balti house chef told me he's using this in his baltis and I'm now using it too
It's certainly added a different taste quite zingy I put in 1/4 tsp only per cook!
Geezah yes I agree with you some of us could be over complicating our curries
Back to basics my be the answer
CAB.
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Noooo. Sulphur dioxide rotten eggs ;D
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I'm very supprised that there are no whole cardamon pods being used as most balti's I have had you will find one somewhere in the dish. (I'm in the midlands and have used the Birmingham triangle considerably)
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Noooo. Sulphur dioxide rotten eggs ;D
lol, I'm off to Iceland shortly and you smell rotten eggs everywhere.... even whn you run a tap :o
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I'm very surprised that there are no whole cardamon pods being used as most balti's I have had you will find one somewhere in the dish. (I'm in the midlands and have used the Birmingham triangle considerably)
I've been to quite a few now and as I've said before, 'Will the real Balti please stand up' Quite a bit of difference between the balti houses there. ???
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lol, I'm off to Iceland shortly and you smell rotten eggs everywhere.... even whn you run a tap :o
What in the freezer shop????
Just kidding ;D ;D
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What in the freezer shop????
Just kidding ;D ;D
:D
Really looking forward to this trip to break the Aurora Borealis sighting curse.
With all the American tourism in Iceland, I reckon there's a place for a good curry house in Rekjaviik ;)
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Noooo. Sulphur dioxide rotten eggs ;D
Ha yes it does smell of rotten eggs but once in
The curry I can't smell them myself but the wife will not entertain eating any of it
CAB.
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Right I have grabbed the youtube video and will try this on friday.
I will add more onion, tomato, water, spice mix and also add green caspicum and a cardamon pod to try and bring it in line with my local T/A (ie more gravy and the difference in recipe)
I'll report back how it compares.
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I like it as it is but I will also be slightly altering this to aquire more gravy
I suspect he uses base at his restaurant I'm going to ring him up and ask him the question
Hope he doesn't take offence
CAB.
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Good post CAB ;)
The Boss just doing a promotional video for his business.
Telling plenty of porky pies along the way, saying that this is
how his chefs, prepare and cook the food that you buy at his Restaurant and Take Away.
E.G.
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Thanks for the extra info Bob - and to everyone who added their thoughts.
Sadly, CT, I agree with the points you make. Watching it the first time I also thought it was no more than a basic chicken curry. Maybe their customers are willing to wait 18 minutes for their freshly prepared meal, but I doubt if any of the Birmingham Balti Houses would play that game.
Oh well......back to trying to make more discoveries!!
Best
Al
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Sidetracking slightly but still on Balti, the nicest ones I had were from Imrans and the Al Frash. Both similar. The closest to them I've been was with the Mangal Balti powder Chewy recommended and we both agreed that the taste in the curry, you could smell in the box but we couldn't put our finger on it at the time. Perhaps need to start again. I'm sure I'll be back down Ladypool Road soon. And as Chewy points out in the massive Balti thread, there's an authentic 15min recipe on the back of the box.
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Be very careful using the Mangal powder if you want to keep your flowing locks! :)
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Be very careful using the Mangal powder if you want to keep your flowing locks! :)
Just seen that if we're thinking along the same lines ;D
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....... saying that this is
how his chefs, prepare and cook the food that you buy at his Restaurant and Take Away.
E.G.
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Yes the curry I made was ok and not over spiced but it needed making with a base sauce! I must agree no curry house would have the time to do what they are claiming they would alway use pre cooked chicken etc etc
CAB
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Amazed his staff get away cooking and serving with the ZZ Top beards
8) 8) 8) ;D ;D ;D
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Sidetracking slightly but still on Balti, the nicest ones I had were from Imrans and the Al Frash. Both similar. The closest to them I've been was with the Mangal Balti powder Chewy recommended and we both agreed that the taste in the curry, you could smell in the box but we couldn't put our finger on it at the time. Perhaps need to start again. I'm sure I'll be back down Ladypool Road soon. And as Chewy points out in the massive Balti thread, there's an authentic 15min recipe on the back of the box.
Sounds good stu will try and get my hands on a packed of that
CAB.
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Hi
Recipe from the Mangal web site.
Recipe Name : Balti Curry Masala
Required : 500 gms,Skinned Chicken Breast Filled cut into 1 1/2 inch cube, Ghee / Oil 3 Tbsp, Tomatoes 2, Mangal Balti Curry Masala 3 Tbsp., Ginger Garlic Paste 1 Tbsp, Water 1 Cup, Salt to Taste.
Method : Heat Ghee / Oil in a Karahi ( Deep Frying Pan). Fry onions add garlic ginger paste and stir fry. Add Mangal Balti Curry Masala. Add Chicken / Meat and stir fry for 10 minutes, add water & salt, simmer for 5 minutes, garnish with coriander leaves.
Masala Ingredients: Cardamom, Cinnamon, Coriander, Cumin, Fennel, Fenugreek, Chillies, Asafoetida, Mace.
Regards
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Yes I like the look of the place I would go if it was in Sheffield looks decent.
Going to one of my favourites tonight http://www.butlersbalti.com/
[moderated - video duplication removed]
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sorry if this is in the wrong place however it's good not to have that Corry
Breathing down my neck
Butlers balti Sheffield tonight
pickle tray rashmi kebab including egg
chicken tikka balti with potatoes
And a peshwari naan up to the usual good standard
CAB.
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sorry if this is in the wrong place however it's good not to have that Corry
Breathing down my neck
I'm sure CH will be along soon to move this to an appropriate thread/board or just delete it because an omelette is not BIR, then ban you for disparaging comments about breathing down a neck.
Apart from that nice looking food. Balti looks good :)
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Looks very nice Bob,
Resmi kebab is my favorite starter.
London.
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Me too London I really enjoyed everything
CAB.
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sorry if this is in the wrong place however it's good not to have that Corry
Breathing down my neck
I'm sure CH will be along soon to move this to an appropriate thread/board or just delete it because an omelette is not BIR, then ban you for disparaging comments about breathing down a neck.
Apart from that nice looking food. Balti looks good :)
I upset him at Christmas posting some photos of some mince pies
CAB.
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Resmi kebab is my favorite starter.
I must have blinked and missed the reshmi kebab :o i did see a shami kebab with an "omlette" on the side though - not a rare thing in a BIR , depending on what site you visit ::)
As for the latest post CAB, I think you should really have started a new post for Butler's balti in Sheffield. Food is looking good but hidden away in this post, nobody would ever get to hear of the place :(
I won't breathe down your neck but i did mention duplication of pictures ( but i did omit to include duplication of video links as well , wrongly thinking everybody would naturally make the association ??? )
Maybe someone will post a pic of what a proper reshmi kebab should look like. I remember eating one and it sure was a different beast from that pictured here :)
As for the mince pies, i'll need to do a search :-\
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They named rashmi kebabs on butlers menu I think but it could be me who's got it wrong I've posted butlers in the right section
CAB
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Brief transcript of the original video :
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Brief transcript of the original video :
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You're welcome, Bob. Could you please amend the quoted part to read :
1
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Phil,
Is it 2 to 3 tablespoons or 2 thirds of a tablespoon of Kashmiri chilli powder, I though he said half a tablespoon.
London.
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Will do phil
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I think you will make it to hot if you use 2 or 3 tsp of Kashmir chili powder I would only use 3/4 tsp or 1tsp
At the very most
CAB.
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Is it 2 to 3 tablespoons or 2 thirds of a tablespoon of Kashmiri chilli powder, I though he said half a tablespoon.
Two-thirds : he initially said "half", then added a little more, which to my mind equates to 2/3 (two thirds).
** Phil.
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I think you will make it to hot if you use 2 or 3 tsp of Kashmir chili powder I would only use 3/4 tsp or 1tsp
At the very most.
I shall report back tomorrow (I will use the full stated amount), mainly because (in my experience) Kashmiri chillies are at the lower end of the heat spectrum, and also because, amortised over 400gm chicken, it does not seem excessive to me. I was going to cook it today, but now I have a viewing at 15:00 so have to keep the house free of curry smells until the viewing is over ...
** Phil.
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Ok that's fine Phil but I made it and and it was to hot for me
CAB.
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Made exactly to spec., substituting lamb (diced shoulder) for chicken. Pretty underwhelming, and I won't be repeating it. If I had had some KD1 base available, I could have produced a far better curry with far less effort.
** Phil.
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Nice one Phil,
Saved me the trouble.
London.
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I personally will make it again with a couple of small tweeks and I have the feeling
It will produce a balti of epceptable standards
CAB.
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Well, I wish you luck Bob. When I came to retrieve the remains of the lamb from the Rishton Balti sauce this afternoon (by putting the whole lot in a colander and flushing it with hot water), I was staggered to find that the onion had not broken down at all, despite the fact that the curry was cooked for sufficiently long to render the lamb completely soft (i.e., far longer than would be required for chicken).
** Phil.
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Phil I do think that lamb being cooked in this curry from from its raw state is going to
Dry the gravy up chicken can be tender in 15 minutes lamb can take a couple of hours
I would personally pre cooked the lamb if I was using it ! Next time I make it I will increase the onions and add more spice to compensate And chuck in some green peppers and it will be fine! Take another look at my photos this curry does not look a million miles away just simply needs more gravy and a little more mixed spice
CAB.