Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: Bobdylan on November 21, 2018, 02:19 PM
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Cooking up a Staff chicken and potato balti today, Here is the first stage spice mix, I will post a few more photos and impressions later. Thank you
(http://www.curry-recipes.co.uk/imagehost/pics/87e79633d13a7a3c204e82760709af39.jpeg) (http://www.curry-recipes.co.uk/imagehost/#87e79633d13a7a3c204e82760709af39.jpeg)
Chopped,squared and peeled spuds.
(http://www.curry-recipes.co.uk/imagehost/pics/5a34eb11edf98d75223de8b664324b78.jpeg) (http://www.curry-recipes.co.uk/imagehost/#5a34eb11edf98d75223de8b664324b78.jpeg)
In to the spice now reduced to a nice paste.
(http://www.curry-recipes.co.uk/imagehost/pics/9d54191f1ddb5b09d26cbeca86b6ac3a.jpeg) (http://www.curry-recipes.co.uk/imagehost/#9d54191f1ddb5b09d26cbeca86b6ac3a.jpeg)
Chicken Fillets
(http://www.curry-recipes.co.uk/imagehost/pics/b8824e3f8cd262e9a2173d381fc07a6a.jpeg) (http://www.curry-recipes.co.uk/imagehost/#b8824e3f8cd262e9a2173d381fc07a6a.jpeg)
Sweet onion base.
(http://www.curry-recipes.co.uk/imagehost/pics/784fe4ea9e0f36506255dcbc56823a23.jpeg) (http://www.curry-recipes.co.uk/imagehost/#784fe4ea9e0f36506255dcbc56823a23.jpeg)
Cooked until potatoes have a little bite.
(http://www.curry-recipes.co.uk/imagehost/pics/aa050808a106566673b2d9165bde638d.jpeg) (http://www.curry-recipes.co.uk/imagehost/#aa050808a106566673b2d9165bde638d.jpeg)
Add Fragrant basmati rice, absorb method.
(http://www.curry-recipes.co.uk/imagehost/pics/1b0ae3d7208a8c3556b2d66aa7ea26ef.jpeg) (http://www.curry-recipes.co.uk/imagehost/#1b0ae3d7208a8c3556b2d66aa7ea26ef.jpeg)
Nice salty, spicy, sweet and tangy. Six portions achieved.
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You've prompted me to revisit previous threads on Staff Curry. The "ifindforu / H4ppy Chris" version is one I always enjoyed. I used to make a Fijian Indian modified version that was very tasty.
It is interesting that you've used breast fillet as H4ppy Chris places emphasis the importance of using bone in pieces. ( No he doesn't. Sorry. He talks about skin. Must have been my Fijian Indian friend who mentioned bone in chicken as Important)
Could you please tell us what it is that you use to make it a "Balti" staff curry? Is it process or ingredient?
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Tonight we decided to Include a very tasty Pilau cooked with fresh chicken stock, inclusive of a small side salad seasoned with lemon. Truly delicious.
(http://www.curry-recipes.co.uk/imagehost/pics/b0cdaab3c07c7dc9bdc16fd1481ca861.jpeg) (http://www.curry-recipes.co.uk/imagehost/#b0cdaab3c07c7dc9bdc16fd1481ca861.jpeg)
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That doesn't look at all bad to me, Mr Zimmerman, although personally I would have added a fair amount of thinly-sliced red onion to the salad ...
** Phil.
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That doesn't look at all bad to me, Mr Zimmerman, although personally I would have added a fair amount of thinly-sliced red onion to the salad ...
** Phil.
I fully approve of the additional ingredient Phil, unfortunately the cupboard is bare and a trip to Aldi must be organised.
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That looks lovely, sir.
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+1.
I would eat that and the rice looks a treat, as does the rest. Good rice is a real skill. I also agree with Phil's suggestion, as I see you do as well.
Would you please tell me what makes it a "Balti" Staff Curry. Not having a go at you. It is just my confusion about the use of the word. It seems to have 3 different determinations with no real reason or logic. These are:
a) the Pan used to cook and serve it in, or
b) the method of cooking all mixed ingredients in the one dish, or
c) the inclusion of a particular "Balti" masala or paste. or
d) some or all of the above.
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A) Regional not typical (BIR)
B) Title states (Staff Curry/Balti) one pot.
C) Balti Masala or spice mix. Most definitely.
D) See A) B) C)
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That looks lovely, sir.
Much appreciation Sir.
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Thanks BD.
Not sure I understand your answer A) and it wasn't cooked or served in a Karahi.
Answer B); The inclusion of Potato qualifies it as a meat and vegetable cooked together in one pot, so a tick there.
Answer C); Suggests you clearly did use some form of Balti spice mix so that's another tick there.
It's all good information and it's a Balti by 2 out of 3 possible reasons. From the outset the use of the "B word" has troubled me, but I'm a bit odd like that.
Do you mind sharing which Balti Spices / Masala / Paste you use? I make my own Balti Masala from several different recipes. I also make a Balti Paste which I find adds a lot to many of my dishes. It also works particularly well in salvage operations in curries that haven't quite worked out as I'd hoped.
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From the outset the use of the "B word" has troubled me, but I'm a bit odd like that.
Well ... I think that if one were to go to a good balti restaurant in the heart of the balti triangle and order a balti curry, one would stand a reasonable chance of getting a curry that was (a) cooked in, and (b) served in, a genuine balti dish. It would also almost certainly include so-called "balti spices". If, on the other hand, one were to go to the average non-Brummy T/A and order the same, it would almost certainly (a) be cooked in a frying pan, (b) served in a foil or plastic T/A container, and (c) possibly have some so-called "balti spices" in it. So "balti" as we know it in in the UK is a continuum, ranging from the real deal to a complete travesty. Perhaps it's time for the BIR trade to set up the BIR equivalent of AOC (appellation [d'origine] contr
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Perfectly correct Phil.
Response to Post below.
Sverige I am most happy for the post to be moved as you see fit, please make the required recommendations and I shall be mindful I don’t turn the post into a recipe.
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A thread started in the "recipes" area of the forum which contains no recipe. An epic topic drift into a discussion about balti....
... and of course not a single visible admin or moderator (as usual). Just another normal day on the forum!
Since we can now apparently post anything anywhere, let's turn this into a discussion about why posting in the correct sections of the forum is a good idea. Not to satisfy my OCD or to dampen the enthusiasm of anyone who wants to fly off at a tangent and change the subject of half the threads they participate in. Purely so that members who wish to read the threads at a future date stand at least some chance of finding the discussions they're interested in.
If we could use the "let's talk curry" or "pictures of curries" sections to post pics of our efforts and discuss them, that will keep the recipes area clear for people who are posting recipes. And if we could start a new thread about balti, if that's what is to be discussed, then it would be a lot less confusing for anyone who has searched for info on staff curry and found this thread.
And if, one day in the far distant future, the forum could find an admin or moderator team who will provide some visible leadership, then I'm sure the revival in the forum's fortunes will follow soon after!
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Well ... I think that if one were to go to a good balti restaurant in the heart of the balti triangle and order a balti curry, one would stand a reasonable chance of getting a curry that was (a) cooked in, and (b) served in, a genuine balti dish.
You might think that Phil but you'd be wrong. The baltis are almost universally served and sometimes cooked in a kadhai which is a small wok-like pan with two handles. Balti though, as I'm sure you know, translates as bucket and some restaurants do indeed now serve in tiny, ornamental buckets. The curry won't have been cooked in them though. It's just a sales gimmick of course but apparently they do exist as serving bowls somewhere in India so there is a touch of authenticity to it, even if it is naff.
...a balti can be almost anything its chef/owner/whatever chooses it to be.
Exactly but in most restaurants outside of "genuine" balti restaurants it will just be a standard curry with a dollop of Patak's Balti paste added and then served in a kadhai.
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Since we can now apparently post anything anywhere, let's turn this into a discussion about why posting in the correct sections of the forum is a good idea.
I agree in principle but it'll never happen. The subject is so broad and varied that it's inevitable that even just one word will lead to unrelated enquiries and there goes your plot. And it was (is?) in no small measure attempts to moderate threads to maintain the plot that led to many of the really bad bust-ups in years past.
This is a perennial topic, you weren't the first to suggest it and I doubt you'll be the last! And I believe the forum is a far better place sans moderators.
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I agree with you Sverige that this thread probably should not have been OP'd in the recipe section. A simple beginners mistake which can be both forgiven and amended.
BOBDYLAN could solve this dilemma and also give answer to the Balti claim by using the modify process to include the recipe for his dish. If the modify time has elapsed then even a new post of such detail could suffice. But then, is a Staff Curry a purchasable BIR dish? Should the thread be in a different area no matter what?
As for being off topic, I think it was fair to ask him what qualified the claim of his curry being named a Balti Staff Curry. Not off topic at all IMHO.