Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Balti Dishes => Topic started by: haldi on March 30, 2008, 08:57 AM
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I guess it doesn't hurt to have another recipe of something we know
It simply confirms a "standard" preparation
Ok, here we go:-
Ingredients for Chicken Balti
1 desertspoon finely sliced peppers
2 desertspoon finely sliced onions
2 desertspoons veg oil from deep pan fryer
1 teaspoon of thick garlic ginger puree (freshly made)
1 and a half dessertspoons of tomato puree (white tower brand)
1 rounded desertspoon of spice mix
1 teaspoon chilli powder
3 ladles of curry gravy
1 desertspoon dried fenugreek leaves
1 desertspoon of Pataks balti paste
1 portion precooked chicken
1 teaspoon fresh chopped coriander leaves
Heat the oil for a minute then add
Garlic ginger,peppers,onion,tomato puree,spice mix,chilli powder & half a ladle of curry gravy
This mixture should cover the base of the pan
Cook on low for about five minutes
Then add precooked chicken and another half ladle of curry gravy
Stir for a minute then put a lid on the pan
Leave the pan for five more minutes
Stir thoroughly then add the rest of the curry gravy, balti paste and fenugreek leaves
Cook on for five minutes more then pour into a carton with the chopped coriander on top
It's worth mentioning about this incredible BIR aroma
You might think, if you are in the kitchens, you can't smell it
And I agree, you become a bit desensitised to it
But all the same it is still very powerfull
The main smell comes in the early stage of cooking
Within the first five minutes
It's obvious, at this point, that something incredible is happening
This takeaway is a ten minutes journey from home
When I got back, I couldn't believe the temperature of this curry
The carton was red hot
Although these flames look lazy on their cookers, they are packing out serious heat!
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Haldi,
is there supposed to be a picture or video with this post.
then add
Garlic ginger,peppers,onion,tomato puree,spice mix,chilli powder & half a ladle of curry gravy
are these added all at one go or is there a time gap between adding each.
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Haldi,
is there supposed to be a picture or video with this post.
then add
Garlic ginger,peppers,onion,tomato puree,spice mix,chilli powder & half a ladle of curry gravy
are these added all at one go or is there a time gap between adding each.
Hi Jerry
No, there is no video
This was a meal I saw prepared,at a particularly friendly takeaway
They always invite me into the kitchen, and this was the curry I bought
All those first ingredients are added, as quick as possible, together
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Haldi,
have read a lot of your posts - all spot on many thanks.
do you have any info on the spice mix - what i'm searching for is there 1 mix for balti and 1 for the rest or is it the patak's paste that changes the taste to balti (must admit not a fan of patak?s for sure).
i have read in another post about kashmiri basaar (which u inputted to, topic 2421) and was thinking this is the sort of basic conversion factor for balti. i have seen it on the shelf locally but no info on the pack.
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do you have any info on the spice mix - what i'm searching for is there 1 mix for balti and 1 for the rest or is it the patak's paste that changes the taste to balti (must admit not a fan of patak?s for sure).
Hi Jerry
They always use the same spice mix, no matter what curry they are making.
The balti paste does add a lot to the final taste
I have seen only three pastes used in takeaways
Only once were they not Pataks
The pastes are Kashmiri Masala, Tandoori Paste & Tikka Paste
All three are used when making tandoori marinade but occasionally they add one individually to a meal
For the balti recipe you should be able to get pretty close using the Saffron base and a restaurant spice mix ratio of half cummin,1 coriander,1 paprika,1 madras curry powder and 1 turmeric
i have read in another post about kashmiri basaar (which u inputted to, topic 2421) and was thinking this is the sort of basic conversion factor for balti. i have seen it on the shelf locally but no info on the pack.
This Kashmiri Basaar is used at a different takeaway
It is their main spice mix
Using it creates a unique flavour, which I cannot duplicate at home.
Goodness know how they achieve it
All their recipes are incredibly simple
That's what is so puzzling
Some are little more than heated curry gravy and tomato puree
I don't think it would give a balti flavour, but I have never tried that.
It's a very strong and hot flavour
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Haldi,
many thanks for info. i'm going to have to buy some patak's just to put my curiosity to rest (it's the main difference in your recipe to what i cook sometimes as std ie i just use LB/restaurant spice mix and no curry powder).
also going to have try out the Basaar again for curiosity.
just for info i would recommend adding a few button mushrooms towards the end of cooking. ;)
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I'd be very interested to hear more about the use of Kashmiri Basaar powder by BIR/Balti houses. I've tried it a few times and I like the flavour it gives, although usually I've used it in conjunction with a 'normal' spice mix (I use Bruce Edwards').
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I'd be very interested to hear more about the use of Kashmiri Basaar powder by BIR/Balti houses.
Hi Adrian
I have only ever come across this spice mix being used at at one BIR
In my opinion they make the best curries in Nottingham
It is their "restaurant spice mix"
Basaar spice mix is normally used for "homestyle" cooking
Has anyone else come across it in BIR's?
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I think some of the old Darth Phall recipes used it, in the base and otherwise. To me it looks like (I've never tried though) a hotter restaurant spice mix (added chilli).
-- Josh
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Hi Adrian
I have only ever come across this spice mix being used at at one BIR
In my opinion they make the best curries in Nottingham
It is their "restaurant spice mix"
Basaar spice mix is normally used for "homestyle" cooking
Has anyone else come across it in BIR's?
Did you see it being used? I'd love to find out as much as possible. I've sometimes used it to completely replace 'normal' spice mix in my madras tupe curry with good results!
What is the name of the place in Nottingham where they use it? i'd love to pop in a try their stufff next time up up that way!
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Sorry must have done that quote wrong, loolks like somethig I said, it was Haldi's comment!!
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In a brief demo i had at a BIR, the cook said they use pataks kashmiri masalla paste in the balti dish only. I think the chicken is also pre marinated in tumeric and lemon, as it looked very yellow. I am going to try these techniques soon with my usual madras recipe and see if it tastes like a balti from my local BIR.
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What is the name of the place in Nottingham where they use it? i'd love to pop in a try their stufff next time up up that way!
It's called Bombay Style, on Alfreton Road Nottingham
It makes fantastic curries