Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Balti Dishes => Topic started by: pete on July 02, 2005, 12:10 PM
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I thought I had posted this
It was my first demo and some of the information became clearer given time
The info for the onion gravy is slightly vague
It's a very good balti recipe though
I have made it many times since
The Layout of the Ice Cream Cartons
Tandoori paste, Peas, Pureed garlic ginger, Tomato puree
Tandoori Marinade , Finely chopped garlic, Chopped pepper, Chopped onion, Tomato ,Chopped Coriander
(the chopped garlic had brown edges but was not cooked)
The Spice Pot Layout
Spice 1, Spice 2, Dried Fenugreek leaves, Salt, Chilli
There was also an ice cream carton of precooked lamb
The tandoori chicken was cut into slices for curries
The Onion Gravy
Onions
Garlic ginger mixture
Green peppers
Tomatoes
Salt
Oil
Water
Cook the above for two hours
Spice Mix 1:-
Coriander 2
Cummin 1
Curry Powder ?
Turmeric 2
Paprika 2
Spice Mix 2:-
Cummin ?
Coriander 1
Add some of both spice mixture (2:1) and cook for another hour
Grind while the mixture is hot
This mixture is used for the following day
Cooking the curry
Prawn Balti:-
Chunky cut onions (about half an onion)
Curry gravy
2 teaspoon Spice 1 and 1 teaspoon spice 2
Salt
1 teaspoon dried fenugreek
3 teaspoon garlic ginger mix
Prawns thawed in water
Sliced tomatoes (1 whole tomato)
1 desertspoon chopped coriander
Heat some oil in the deep pan fryer and fry the chunky onions til half cooked (4 minutes)
Take a cooking spoon of oil from the curry gravy (and a bit of curry gravy too)
Heat
Add the spices, salt, fenugreek and garlic ginger
Cook a minute then add a spoon of oil from the deep pan fryer
Add another spoon of curry gravy
Add the cooked chunky onions
Mix and cook a little longer
Add Prawns cook a bit then add tomatoes, coriander and a bit more curry gravy
Ten minutes to cook
The pan had flames running up the side all the time and the pan kept spluttering with flames.
The chef used one spoon to put all the spices on at the same time (talent)
Lamb Curry:-
Oil from curry gravy and curry gravy
Tomato puree
Garlic ginger mix
Dried fenugreek/Salt/Spice1/Spice2
Precooked lamb
Get some oil from the curry gravy along with a bit of curry gravy
Add everything except the lamb
Cook a couple of minutes
Add a bit more gravy
Add lamb and heat through
Add more curry gravy
Heat through and serve
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how do you make spice mix 1 and 2
because I dont understand this its quite confusing.
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how do you make spice mix 1 and 2
because I dont understand this its quite confusing.
Hi
I posted this under my real name
I decided later, that there were distinct disadvantages doing that
This was probably my first demo
They use two spice mixes
One is made up of five spices:-
The ratio is
2 parts of coriander
1 part cummin
half a part madras curry powder
2 parts turmeric
and 2 parts paprika
It is simply mixed together and use as a general spice mix for all their curries
But they also have another spice mix which is added to a select few curries
This is made up using ground coriander and ground cummin
It is in the ratio of two to one
i.e. 2 spoons coriander to one of cummin
If you wanted to follow this recipe I would recommend that you use the Saffron Curry base, posted on this site
Incidentally,despite similarities, this recipe is NOT from where I currently get my demos from
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The latest recipe update to the Saffron Base is available here http://www.curry-recipes.co.uk/curry/index.php/topic,2271.msg20262.html#msg20262
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Ok if I follow the Saffron Base do I put this in place of the gravy in the balti recipe and do I still need to add spice 1 and 2
Also what dose this curry taste like because I made a madras curry of the is forum but it was too tomatoe I didn’t like it
I am try to make a prawn balti like one bought at a takeaway I now it wont be the same but I would like to make one as tasty if I can.
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Im presume you just make the prawn balti as detailed here cg13 but using the saffron gravy instead of the one detailed here. Also use the two spice mixes detailed here:
Prawn Balti:-
Chunky cut onions (about half an onion)
Curry gravy
2 teaspoon Spice 1 and 1 teaspoon spice 2
Salt
1 teaspoon dried fenugreek
3 teaspoon garlic ginger mix
Prawns thawed in water
Sliced tomatoes (1 whole tomato)
1 desertspoon chopped coriander
Heat some oil in the deep pan fryer and fry the chunky onions til half cooked (4 minutes)
Take a cooking spoon of oil from the curry gravy (and a bit of curry gravy too)
Heat
Add the spices, salt, fenugreek and garlic ginger
Cook a minute then add a spoon of oil from the deep pan fryer
Add another spoon of curry gravy
Add the cooked chunky onions
Mix and cook a little longer
Add Prawns cook a bit then add tomatoes, coriander and a bit more curry gravy
Ten minutes to cook
The pan had flames running up the side all the time and the pan kept spluttering with flames.
The chef used one spoon to put all the spices on at the same time (talent)
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Im presume you just make the prawn balti as detailed here cg13 but using the saffron gravy instead of the one detailed here. Also use the two spice mixes detailed here:
Yes, that's right
Although not detailed in the recipe, you don't actually need that much curry gravy.
It's just anough to make a bit of sauce with the main ingredients
About 200ml
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hi haldi
i thought balti normally comes with lots of sauce? hence the addition of the balti dish/karahi. and this is whythey don't use cutlery just your choice of bread naan,chapatti,roti etc.
regards
gary
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hi haldi
i thought balti normally comes with lots of sauce?
regards
gary
Gary, you are completely right, but many places (such as this one) call a curry a Balti when it really is something else (who know what?)
As for the balti dish/karahi, you are lucky to get a foil carton!!
Never mind, it was still delicious and the staff were ever so friendly
I only got the demo because I could see into the kitchens, and there was my local Asian fruit and veg man doing his delivery there
He sells them all their onions and veg
I got invited through and not only was I shown the demo, but also enjoyed a free naan with fresh cooked chicken tikka fried with onion and pepper chunks
We all had some
I got some very good memories
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I made this curry last weekend and it is the best I have made yet a really nice curry thanks I added more madras spice than required and quite a bit of chilly powder to give it that extra flavour and warmth
If any one knows how to make a prawn puri that would be good because I have been trying to master this for ages.
Thanks again for one hell of a curry pete
Spice God
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Really glad that it worked out
I couldn't give it full attention, but I half saw a puri being made
The chef rolled out a disc of dough to about seven inch diameter
This was dropped into a deep pan fryer on a fairly low setting
Meanwhile a simple small vegetable curry was prepared in a wok
This was a standard recipe using curry gravy,spice,garlic ginger,precooked veg.
When the dough was cooked it puffed up considerably
Then was moulded into a small foil container (side order size)
Chef flattened the dough to the base and pulled it up the sides quite easily
Then the vegetable curry was poured into this mould and the tops of the dough were folded over the top of the curry
Sorry that the description is a bit vague
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If any one knows how to make a prawn puri that would be good because I have been trying to master this for ages
http://www.curry-recipes.co.uk/curry/index.php/topic,1869.0.html
There is a prawn bhuna puri recipe by woks up on here somewhere too but it seems to have disappeared
Here it is http://www.curry-recipes.co.uk/curry/index.php/topic,1323.msg11769.html#msg11769
and another one http://www.curry-recipes.co.uk/curry/index.php/topic,1856.msg16088.html#msg16088
Try doing a "puri" search from the main page of the forum
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hi rai i think i have said this before somewhere isn't a small portion of prawn pathia served on this and normally done as starter. curry queen has posted a recipe for this in the main dishes section.
regards
gary
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sorry rai didn't read the earlier posts re-puri you mean the bread they make. there is a recipe in the curry secret not sure how it turns out i think it comes under the heading of bhattora in the breads section of the book. i know the naan recipe without yeast is quite good but missing the sweetness of the curry house naan :P
regards
gary