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British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Balti Dishes => Topic started by: Razor on February 14, 2010, 10:29 PM
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This recipe comes from the "Authentic Balti Curry" cookbook ISBN 141205592 - X
125 Kushi base http://www.curry-recipes.co.uk/curry/index.php?topic=4283.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4283.0)
1 1/2 tsp Kushi spice mix http://www.curry-recipes.co.uk/curry/index.php?topic=1547.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1547.0)
300g of Kushi Chicken/lamb/Vegetable http://www.curry-recipes.co.uk/curry/index.php?board=28.0 (http://www.curry-recipes.co.uk/curry/index.php?board=28.0)
1 garlic clove, finely chopped
1/4 medium onion, finely chopped
2 tbsp vegetable oil
1/2 fresh tomato chopped.
Take a Balti bowl or Wok, and add the vegetable oil. Over a high heat, fry the garlic, unitl light brown.
Add the onion, and fry for a minute or so, until golden brown.
Remove from the heat, and stir in 1 1/2 of "Kushi Spice". Return to a low heat, stirring constantly to prevent burning.
Add the pre-cooked chicken/lamb/vegetables and simmer for a minute.
Add the base sauce and bring to the boil, stirring constantly.
Add the tomato, simmer for two minutes, garnish with fresh coriander leaves and stir.
Serve with rice, naan, chapatti or what ever you like.
Interesting section in the book; reads as follows:
With only a minor alteration you can make your Balti dish into a hotter curry - a Balti Madras.
Just add 1 tsp of chilli powder at the same time as the "Kushi" spice.
For Vindaloo, 2 tsp chilli powder
For Phall, 3 tsp chilli powder
Now I can't personally comment on this as I've never tried to do it but after bringing this up on the forum previously, some members think that the taste of Madras and Vindaloo can't be achieved by simply increasing the amount of chilli powder. I , in theory, agree but I guess the proof of the pudding...and all that!
Ray
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Razor,
given that back to basic's is in i've written a sticky out for this to try when i make the base next w/e.
the proportions don't sit well with me on the spice and base - i'm gradually reducing spice mix from a std of 1 tsp per 300ml of base to 0.5 tsp. this recipe would suggest using 3.5 tsp. just seems a lot of spice.
will let u know how i get on.
ps on the vindaloo etc what they mean is to make the dish "vindaloo" hot not make it a vindaloo - there's a big difference.
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Hi Jerry,
ps on the vindaloo etc what they mean is to make the dish "vindaloo" hot not make it a vindaloo - there's a big difference.
Yes, on reading the section again, with a bit more thought, I think you're probably correct, although, they don't have a specific recipe for either madras or vindaloo.
will let u know how i get on.
Please do!
Ray
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Hi Jerry,
Just thinking about your comments on the spice mix and base!
the proportions don't sit well with me on the spice and base - i'm gradually reducing spice mix from a std of 1 tsp per 300ml of base to 0.5 tsp. this recipe would suggest using 3.5 tsp. just seems a lot of spice.
This base doesn't give up much oil in the final dish meaning that very little reduction needs to happen. Im guessing that using 300ml of base will require a bit of reduction to release the oil? I also think it's worth mentioning, that in the spice mix, there is also garlic and ginger powder aswell as methi, something that I haven't seen in other blends. This could account for the level of spice mix required? Believe it or not, this is the least amount of spice mix required throughout the recipes in the book, some actually requiring 3 tsp if using pre-cooked prawns!
If you stick to the recipe to the letter, you will end up with a restaurant size portion, which is what I end up with even when I've used double the amount of (other) base sauces because of the reduction process.
I know I keep harping on about it ::) but the high level of spice, the low amount of base, could this be the difference between Balti and BIR?
Hope this helps!
Ray
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this recipe would suggest using 3.5 tsp. just seems a lot of spice.
Nothing wrong with using this amount of spice (in my opinion)
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the high level of spice, the low amount of base, could this be the difference between Balti and BIR?
Yes, in part, baltis are generally more stir fried (less sauce) and aromatic, I believe
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on the vindaloo etc what they mean is to make the dish "vindaloo" hot not make it a vindaloo - there's a big difference.
A vindaloo is basically a madras with more chilli in it and minimal other additional ingredients. A phal (or tindaloo or bindaloo) is the same but with more chilli still in it. The book's correct.
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A vindaloo is basically a madras with more chilli in it and minimal other additional ingredients. A phal (or tindaloo or bindaloo) is the same but with more chilli still in it. The book's correct.
this may be what some have experienced but it's certainly not universal. there is no way u can get to a vindaloo from a madras by chilli alone. they are very different dishes. don't be taken in by imitations.
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Razor,
i'll try it to spec for sure - i think u could well be right on the spice being a differentiator. i'm not sure on the amount of sauce though. balti for me says naan bread not rice and u need more sauce with a naan.
my own observation of balti is more sauce and less meat.
i don't have any problem getting oil to release (if i want). it's simply down to how much oil i use at dish frying. 6 tbsp will guarantee oil on the surface. 4 tbsp is what i use as std for most dishes. a lot of this oil goes in smoke though. in fact i can't cook without a lot of oil - black debris for sure otherwise.
my observations on the amount of spice are purely down to side by side comparison with real BIR TA. i always remember my disbelief at a BE recipe (posted) which called for 0.5 tsp spice - i was a disbeliever at the time but less is more for me these days.
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there is no way u can get to a vindaloo from a madras by chilli alone. they are very different dishes. don't be taken in by imitations.
Unfortunately, for you, that's simply not generally the case Jerry.
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my own observation of balti is more sauce and less meat
Course it is Jerry (I'll try not to sigh too much Jerry.... ;))...... :-X
"Balti...also known as Karahi, it is a Kashmiri curry, freshly cooked and has a rich aroma of spices. It is not really very hot or flavored with chillies, it's just seriously delicious. Traditionally this dryish, slightly oily and spiced up dish is eaten with a bread in the right hand, and the food is scooped up.....their spicing is a little subtle; fresh garlic, ginger, coriander leaf and aromatic spices including clove, cassia bark, cardamoms, aniseed, fennel, cummin and garam masala. Liquor doesnot get served here as the restaurateurs are mostly Pakistani Moslems" (http://monadarling.com/lifestyle/whats-cooking-in-the-balti.html (http://monadarling.com/lifestyle/whats-cooking-in-the-balti.html))
"The food served in the Balti pan are freshly cooked aromatically spiced curries. Balti food at its best is very aromatic, but not excessively spiked with chillies. Traditionally it is eaten without rice or cutlery. Balti bread is used to scoop up the food.... Balti food is both simple in its concept and cooking, and complex in its flavours. True Balti food is dryish and slightly oily and spicily tasty" (http://recipes.chef2chef.net/recipe-archive/25/140741.shtml (http://recipes.chef2chef.net/recipe-archive/25/140741.shtml))
"So what does Afzall say a Balti is?...It's a joke. Hundred per cent joke, he says. It was an invention for the goras (white folk). A Balti is like curry. It exists and doesn?t exist. Do you know what a curry is? I have never had a curry in my life! We tried to civilise the natives by introducing different kinds of cuisine. In particular, we introduced the tandoor and karahi dishes. We soon discovered that the goras had problems pronouncing the word karahi, so as a joke we said why not call it a Balti. It will make life easier for the goras.? (http://www.birminghampost.net/life-leisure-birmingham-guide/postfeatures/2008/11/03/birmingham-asked-what-makes-a-balti-65233-22173155/ (http://www.birminghampost.net/life-leisure-birmingham-guide/postfeatures/2008/11/03/birmingham-asked-what-makes-a-balti-65233-22173155/))
"A Balti curry is cooked quickly over a high heat and is served, sizzling hot, in the Balti dish. Knives and forks are not usually used to eat the curry. Instead, naan bread or chapattis are used to scoop up the curry" (http://www.curryfocus.co.uk/Blog/2007/12/15/balti-curry-what-is-it/ (http://www.curryfocus.co.uk/Blog/2007/12/15/balti-curry-what-is-it/))
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this may be what some have experienced but it's certainly not universal. there is no way u can get to a vindaloo from a madras by chilli alone. they are very different dishes. don't be taken in by imitations.
I agree entirely Jerry. It seems that we are fortunate enough to have experienced the delights of REAL differences between our madrases, vindaloos and phals.
Actually I find the statement that they basically only differ in the amount of chilli used quite laughable.
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Actually I find the statement that they basically only differ in the amount of chilli used quite laughable.
Laugh away SS, as is so often your want...... ::)
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Hi
We are taking Balti here,they use heat statements as vindo ect. Yes just by ramping up the chili, just a simple way of describing there food.
Regards
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commis i'm fine going along with what u say - i know very little of balti. my comment was down to BIR madras and BIR vindaloo.
there is no point arguing the point - each to there own.
i't's an ambition of mine to crack the BIR version of vindaloo at some point - once sylheti and bahar are either sorted or failed.
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Hi guy's
Who'd have thought this little post would have caused so much debate ::) For what it's worth, here's my slant on thing's.
BIR/Balti will be a million miles away from the original dishes, so the variance in taste and opinion is not suprising. Just by definition BIR (British INDIAN Restaurant, should suggest that it is INDIAN cuisine. To my knowledge, there are very few actual INDIAN restaurants about, most of which are Bangladeshi or Pakistan, so regional variance's are naturally going to occur, and yes, I am aware of Indias history and the fact that these other countries were once part of India. But the country is vast, big enough to have a number of different languages, so it's bound to have dishes of the same name but with a different look and taste, from region to region. As these chef's came to Britain back in the day, they bring their interpritation of that dish, including it's differences!
So, to say that a Vindaloo is nothing more than a basic curry with extra chilli, is neither right or wrong, It's just another variation of the dish. I am in no doubt that there are "OK" vindaloo's and there are "great" ones too, and that will be the variation!
The chef's that can make a curry for a quid, but sell it at 7 quid, are likely to be the ones who just add the extra chilli, the ones that make a curry for 2.50 but sell it for 7 are likely to be the ones that add the "magic" that some of you guy's are aware of. D you see where I'm coming from?
For instance, I get seekh kebabs from my local TA. There are absolutely nothing like any restaurant ones I've ever tasted. They have no food colouring in them, the texture is not as firm, kinda rubbery really but in a good way. They are really spicy and the dominant spice is defo Jeera (Cumin) They are absolutley beautiful but a million miles away from the restaurant ones, which I also love. I've raised this point with the chef at the TA, who is from Pakistan BTW, and he, without doubt, tells me that these kebabs are the genuine artical!!!
I guess what I'm saying, at the risk of being a waffeling old fart :-\ is, we will never truly crack the enigma that is BIR or Balti for that matter, until we all accept the regional differences, British and Asian, and just go with what makes YOU happy.
I'm willing to bet good money, that if any single one of you guys, knocked up YOUR take on YOUR favourate dish, and give it to Joe public to taste, they would think the dish had just come straight out of the best BIR in their repective cities and "Ta Dah" we have another variation!
God, I hoped that lot make some sense ;D
Ray
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Razor,
quite agree on the slant and for sure regional difference has it's part to play.
all i and Secret Santa can go off is the hymn sheet we've grown up with:
Madras (fairly hot): using a greater proportion of spices and tomato puree which lends a fairly hot taste to its richness
Vindaloo (very hot): involving greater use of spice, garlic, ginger and black pepper to produce a hot taste.
they are in fact making comparison to plain curry (medium): produced from a wide but basic range of spices for a medium taste
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"A Balti curry is cooked quickly over a high heat and is served, sizzling hot, in the Balti dish. Knives and forks are not usually used to eat the curry. Instead, naan bread or chapattis are used to scoop up the curry" (http://www.curryfocus.co.uk/Blog/2007/12/15/balti-curry-what-is-it/ (http://www.curryfocus.co.uk/Blog/2007/12/15/balti-curry-what-is-it/))
Ha! That probably explains why I remember it being the only dish that automatically came with naan. And also why I remember it being no more than an overspiced Bhuna.
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Razor,
made this last night - oooooooh. the onion just melted and sat so well with the fresh tom.
i really had to be strong to make it to spec. i had tom puree, lemon dressing, bunjarra all twitching ready for call up.
boy am i glad i resisted - this really hit the spot. loved it to bit's - so did the good lady.
the recipe yellow sticky goes in my KD1 book - exactly to spec.
pic for info:
(http://www.curry-recipes.co.uk/imagehost/pics/1057f04c1d1e2a5c8bcac4e3ddcc24e1.jpg) (http://www.curry-recipes.co.uk/imagehost/#1057f04c1d1e2a5c8bcac4e3ddcc24e1.jpg)
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I'll have to add this to my to-do list.
Razor, would you recommend the book - I wouldn't expect you to post every recipe from it on here. I'll try one of these recipes and will probably buy the book if I like it.
Thanks for posting this stuff - I guess you are happy with the results yourself?
Paul.
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Hi Paul,
I would recommend the book. I think it cost's about a tenner. If you're into Balti's, then I think you will enjoy the book. Is there any dish in particular that you're looking for?, let me know and I'll check the book and post the recipe for ya, if you want?
Don't forget, this recipe is just for the basic balti but it should give you a flavour of the books other recipes.
Ray
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Razor,
is there another fav u have from the book. i intend to buy later this yr.
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Hi Jerry,
Yeah no problem, are you looking for something in particular. It is very much "old skool menu" though!
Ray
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Razor,
no nothing in particular - just something u rate.
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Razor,
no nothing in particular - just something u rate.
Hi Jerry,
Here's 4 of my favourates from the book:
http://www.curry-recipes.co.uk/curry/index.php?topic=4339.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4339.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=4340.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4340.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=4341.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4341.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=4342.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4342.0)
The last one has quite an unusual cooking method.
I decided not to post these in the balti section, as it didn't seem the right place really even though, these are Balti versions of BIR's
Ray
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Razor,
many thanks. have already picked up on the rogan josh. family fav.
i currently make the ashoka pathia and korahi bhuna a lot (they are very good) so will need to do a few side by side comparisons. will post in the relevant.
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http://www.kushibalti.co.uk/morerecipes.htm (http://www.kushibalti.co.uk/morerecipes.htm)
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I also would recommend this book, i cook recipes from this book nearly every week.
Balti Chicken Sagwala is my favourite, thats not saying the others arent any good i like every recipe in this and have tried and tested them all.
Have also made a Mixed Meat Balti Bhuna using Kushi Kebab, Lamb Tikka and Chicken, i loved it.
Its quite interesting to mix and match the recipes to make different dishes and create your own menu, so to speak.
Probably one of the best BIR cookbooks i own, as i live where there are a lot of Balti Restaurants so i get a varied array of different dishes from different restaurants.
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Hi all, i assume this book being refered to is the authentic balti curry book? i have this book and thought the rogan josh was nice. Can anyone who uses the book alot recomend which other recipes are the best to try?
cheers . PS this book beat the socks of the kris dillon book.
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Chicken Sagwala, Chicken Jalfrezi and Chicken Malayan, all these are on the website posted above by joe36.
I have made all the recipes from the book and i rate them all.
So you can get that balti taste sensation try Sagwala, Jalfrezi, Bhuna, Dopiaza, Rogan Josh my other half loves the Balti Chicken Tikka Masala.
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ok thanks unclefrank ! already planning a sunday cookathon to test these out. shit i used up all the gravy ! panic stations !
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Hi all. Is there a Kushi Garam masala (from the book) which goes in the kushi spice mix. Thanks
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Hi all. Is there a Kushi Garam masala (from the book) which goes in the kushi spice mix. Thanks
Hi Joe
AFAIK there is no custom Kushi Garam Masala mix. Personally I just use one of the commonly available ready mix Garam Masalas such as East End, Natco or Rajah etc. I think it is only 1 tsp in the mix anyway which is quite a small quantity compared to the rest of the powders in the mix.
Thanks
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Good read this. Plan to get to over to the Kushi Balti House sometime this week for a takeaway and a copy of the book. Dry curry could be the future me thinks.
Rob :)
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I really fancied trying the Kushi Balti recipes so, being at a loose end yesterday, I made the Kushi base, Kushi pre-cooked chicken and Kushi spice mix and then cooked the Kushi Basic Balti.
I have to be honest and say that, although every ingredient and the cooking method were to spec, I was really disappointed in the end result. I felt that the meal was rather bland and tasted of nothing very much. This opinion was confirmed by my good lady wife.
My problem is that I now have 6 double portions of the base gavy and 2 generous double portions of the pre-cooked chicken in the freezer and I'm certainly not going to throw them out (yes, I am that stereotypical Scotsman lol!). Oh, and half a tub of spice mix - daftie that I am, I made a double quantity.
I may give the dopiaza or the pathia recipes a go to see if I can do better the next time, but otherwise, I fear the spice mix will be binned and the base gravy recycled for something else.
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Hi Naga what i do is add some green pepper, tomatoes and chunks of onion, that is what Balti's are like from my area so really it's a little like cooking a Bhuna but not reducing the sauce down too much.
What i did is mix recipes from this book
http://www.amazon.co.uk/The-Balti-Secrets-Birmingham-Co/dp/0572022980/ref=sr_1_2?ie=UTF8&qid=1353320399&sr=8-2 (http://www.amazon.co.uk/The-Balti-Secrets-Birmingham-Co/dp/0572022980/ref=sr_1_2?ie=UTF8&qid=1353320399&sr=8-2)
and the Kushi, Authentic balti Curry book, the results are spot on, for me any way.
Also try adding halfto one teaspoon of Kewra water when adding the last ladle of base, adds that extra Balti taste.
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I may give the dopiaza or the pathia recipes a go to see if I can do better the next time, but otherwise, I fear the spice mix will be binned and the base gravy recycled for something else.
Hi Naga,
I posted a topic on my exploits of the book and some of the recipes, when I first got it. I quite enjoyed playing with the recipes and found the Kushi base and spice mix a tasty change to my usual. I'm sorry to hear both you and the wife are not getting on with it, but before you bin the base, spice mix and pre-cook chicken, can I point you to the following Chicken Jalfrezi (http://www.curry-recipes.co.uk/curry/index.php?topic=5591.msg55388#msg55388). It's a recipe I put together using the the Kushi components that I feel may suit your taste buds, we (the wife and I) certainly enjoyed it.
Cheers
Malc.
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Thanks to you both, UF and Axe. I had rather hoped that someone would come up with good advice before my post became irrevocably buried under this relentless mountain of spam we're getting just now.
I will definitely try your suggestions - as I've got 2 portions of the pre-cooked chicken left anyway, I'll be able to use them up in both UF's amended recipe (although I've no Kewra water) and the Jalfrezi.
I'll update the thread to let you know how I get on. Thanks again! :)
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Tesco are doing a bottle for 50p at the moment.
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Had a takeaway from the Kushi last night. Kushi Kebab, Balti Chicken, Pilau Rice and Garlic Naan. Will do a review when I get a chance; it will all get 10/10.
Rob :)
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Tesco are doing a bottle for 50p at the moment.
I must walk around with my eyes shut lol! Thanks, UF! :)
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...can I point you to the following Chicken Jalfrezi (http://www.curry-recipes.co.uk/curry/index.php?topic=5591.msg55388#msg55388). ...
Well, I made this tonight more or less to the spec provided by Axe and my verdict? Delicious! Nothing like the bland curry I prepared last night at all.
Because I made the dish at short notice, I replaced the Chef's Masala Paste with the Zaal Red Masala Paste from the freezer, the ground aniseed with ground star anise, and the chilli pickle with my own volcano-hot Chilli Jam which I made fresh earlier this afternoon.
I suppose it could be argued that those 3 replacement ingredients may have changed the recipe significantly, but hey ho! I thoroughly enjoyed it and that, for me, was the main objective.
Sadly, my good lady wife couldn't partake as she prefers to hold on to her tastebuds, but that only means that Part II is in the fridge for me tomorrow! :)
Thanks again to Axe and to UF, whose suggestion I'll try as soon as I get some Kewra water.
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Hi Naga,
I don't know why it's taken me so long to find your reply but i'm glad you enjoyed the dish. The Zaal masala paste should add the same dynamic to the dish that is intended and using your own jam, should also be fine.
:)
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Aye, it was very good indeed - I'll be making it again in the next couple of days! :)
I add the chilli jam to just about everything now and it imparts a really nice, deep and subtle heat to the dishes without being cloyingly sweet.