Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: mickdabass on April 10, 2022, 08:49 AM
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I joined the forum a long time ago with the hope of finding a good balti recipe but have always been very disappointed with the outcome.The same can be said for all the t/a baltis I have tried. Nothing came close to the Holy Grail of a proper Birmingham Balti - my favourite being from a now defunct Al Frash in the famous Balti Triangle - the home of The Balti.
Anyway, without wanting to waffle on and on, Yesterday I was bored and looking for some inspiration, I decided to search the forum for a new base to try and decided to revisit the Kushi "Authentic Balti Curry" Cookbook Base
https://www.curry-recipes.co.uk/curry/index.php?topic=4283.msg38978#msg38978
I made it almost exactly to spec except I reduced the chilli powder to 0.5 tsp and added 1 tsp salt instead of the 1 tbsp stated. I remembered that when I made the base the first time around, I almost burnt the fresh garlic & ginger puree and added it to the base sauce before I had cooked out the raw garlic taste. Being more experienced this time round some ten years later lol, as soon as it started to catch the bottom of the pan, I added some hot water from the kettle to deglaze the pan and continued to cook it on a lowish heat for a good ten minutes. The recipe states to use 200g chopped tinned tomatoes - which is basically half a tin. (Im pretty sure I added a whole tin first time around). That coupled with the raw garlic taste ruined the base completely for me.
This second time around, I nearly forgot to add the fresh coriander, but remembered just before I blitzed the whole thing. I also added about a pint of water to thin the base down as it was too thick. I left it overnight on the side. (Sorry to be a pain with all this detail, but I wanted to explain exactly as I can, the process that I used as I am so chuffed with the end result!)
This morning at 9am I decided to have a balti breakfast :omg:
I took a raw chicken breast and cut it into 3 strips lengthways and then diced it into cubes. I heated a generous heart stopping 2 chef spoons of oil in a pan and added 0.5 tsp minced garlic paste on a medium heat (5 on my induction hob) and when the splattering started to subside I added about half of the diced chicken breast, and kept stirring until it was sealed. I then turned the heat up to 7 (egg frying temp) and added a ladle of the reheated gravy. I reduced it down hard and added another ladle. Gave it a good stir and then left it alone to reduce down again. I then added a third ladle and a generous amount of coarsely chopped coriander. Reduced it to the desired consistency and 10 minutes later from start to finish that was it. Done
I didnt add any extra spices whatsoever :omg: :omg: :omg: which is why I reduced so heavily to try and maximise the spices in the base and I can honestly say it is by and far one of the best baltis I have ever eaten anywhere ever. It was actually one of the easiest curries I have ever cooked because there was no additional spices to worry about cooking/burning/overdosing etc and has made it an absolute cinch to reproduce time after time. Ive made five tonight and they are all absolutely identical with no variations in taste whatsoever.
Sometimes as they say: less is more
You all really must try it.
For me, The Birmingham Balti is now cracked 100%. It also makes perfect sense to me because as far as I understand; a balti house was originally the equivalent of a roadside cafe/ burger joint where customers could stop and get a quick meal. I could have cooked it in literally half the time with precooked chicken and higher heat but I always cook raw chicken for 10 mins to make sure its cooked through.
As far as I am concerned my mission has finally been accomplished after 16 years
A massive THANK YOU to everyone on this forum who has inspired me over the years XXX
Kindest Regards
Mickdabass :cool: :cool: :cool: :owsome: :pit:
PS Ive tried to upload photos but failed. I will post some in the next couple of days!!
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Wonderful news, Mick, and many many congratulations.
Very sincerely —
** Phil.
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Thanks Phil
Still buzzing!!
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Another one I'll have to revisit after such a glowing report. This task is never ending. How I suffer for my art. Or is it how my heart will eventually suffer!
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They wouldn't have been churning out hundreds of them daily if it was too difficult. I love the balti so I'll be giving it a try. I've used the kushi pre-cooks before but I can't recall doing the base gravy.
Oh dear! Here we go again (but it will need to be next week). I guess a curry is overdue and I'm itching to try the Instant Pot butter chicken.
We're helping our daughter move house this week and Easter means seafood, so next week for curry. I have an abundance of fresh choko at the moment so curry spiced choko will be included.
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Mick, this makes me so happy to see you nail it. I’d sworn off making base but now have to try this. Looks very inviting for breakfast. Once my new grill arrives so I can do my usual outdoor BIR in the back yard, this will be first on the list.
Robbo
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Just hoping it wasnt a fluke with the gravy of course. I went to the offy while the gravy was simmering, and when I got home 20 mins later, all I could smell was the cassia. I thought Id overdone it tbh and very nearly binned the gravy. the ingredients said 1 x 6 inch cassia and the piece I used was about 6 inches but very wide and thin. I took it out at that stage fearing the worst but the rest is history!! . When I got up this morning I was regretting my post as I thought Id over rated the balti. I had a little taste of the remaining one Id got in the fridge and I still say it was absolutely spot on. Happy Days lol
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Nice one Mick, i still use this base today for customers who want a Balti, doesnt take long to knock up too.
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I tried to make another batch of Balti gravy but was disappointed with the end result as it was a little bland. I realised I must have used one of our larger teaspoons to measure the powdered spices so I have upped the spices and also given you the weight as the teaspoon was approx 6g (heaped). Also I forgot to say I omitted the mace completely. There is already mace in the garam masala anyway. So while I was at it, I thought I might as well write up a complete guide but still keep the original title for the recipe instead of plagiarising lol
Kushi "Authentic Balti Curry" Cookbook Base MODIFIED
Into a muslin net or spice ball
3 cloves
6 x 1 inch pieces of cassia bark
4 green cardamom pods
2 star anise
3 tej patta bay leaves, dried
Drop this into the pan, along with:
1 kg onion, roughly chopped
1 tsp salt
1 l cold water
1/2 green and 1/2 red pepper, chopped
125g fresh carrot, roughly chopped
Stir well.
Bring to the boil. Cover and simmer for 1 hr stirring frequently.
While that's simmering Take:
30g peeled fresh garlic
30g peeled fresh ginger
Using a blender, make into a paste with a small amount of oil. Set aside.
Then, in a separate bowl, mix:
2 1/4 tsp - 13.5g chilli powder (optional)
2 1/2 tsp - 15g coriander powder
1 tsp - 6g cumin powder
2 1/2 tsp - 15g turmeric powder
2 1/4 tsp - 13.5g curry powder
1 3/4 tsp - 10.5g dried Methi
1 1/4 tsp - 7.5g garam masala powder
Weigh 250g of chopped tomato and set aside.
Roughly chop a handful of fresh coriander leaves, and also put to one side.
Into a separate saucepan
add 100ml of vegetable oil.
Heat the oil then add the garlic and ginger paste mixture. Stir until it becomes lightly golden to cook out the garlic. If it starts to catch on the bottom of the pan, pour a small amount of hot water into the pan and stir well. This process takes about 10 minutes on a medium heat.
Take off the heat, and add the spice mix
Stir well, and return to a very low heat.
Add the chopped tomato, and bring to the boil, stirring constantly.
Add 600ml (1 pint) of hot water into the mixture, and bring back to the boil, stirring constantly.
Once it has boiled for about 3 - 4 minutes, take it off the heat.
Go back to the large pan of onion mixture. Once it's boiled for 1 hour, remove the whole spices
Pour the spicy tomato mixture into the onion pan, stir well, and boil for around 5 minutes.
Leave to cool before adding the coriander leaves, and then blend -not too finely
To make balti:
Don't add any extra salt!
Fry 1/2 tsp minced garlic on medium heat in 1 chef spoon oil
Once the spitting has stopped
Add 1/2 large raw chicken breast diced into 1 inch cubes (pre cooked chicken can be used but add at a later stage to avoid overcooking)
Turn up heat
Add 1st ladle gravy
Reduce well
Add 2nd ladle gravy
Reduce well
Add 3rd ladle gravy and reduce to desired consistency
Add chopped fresh coriander stir in and finish on low heat until chicken is cooked
Leave to stand for a few minutes and serve with naan.
Rice is illegal
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Good work Mick, thank you. Saved for later. Instead of the hour long boil, I’ll be pressure cooking in my Instant Pot. I get good results with that for base. I’ll be interested to see how my spoon measures and weights tally ( or not).
Robbo
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Thanks Mick. I've still got a few more portions of my old base to finish off but do intend to give this a go again next. So your clarification is useful.
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SS,Robbo, Livo, UF, Phil
I have again remade the base to the updated spec and Im really pleased with the outcome.
To me it makes me realise that we have all the information to create a 100% bir on this forum, but on the other side of the coin, it makes me realise how much fake information we are also fed.
By that I mean all these so called balti spice mixes with obscure additions: rose petals, powdered unicorn horns etc
Looking forward to getting some feedback
Regards
Mick
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Do you realise how many sleepless nights I spent trying to find out where I could source powdered unicorn horn, Mick ? If only you'd told us this years ago, I could have saved myself countless sleepless nights and a large fortune in non-fungible tokens to boot ...
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** Phil.
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Definitely on the list Mick. Speaking of magic ingredients, just this past week I visited a local Asian supermarket, to track down Terasi shrimp paste to make my favorite fried rice dish, Nasi Goreng. As I wandered down the aisles filled with jars of stuff, many with no English on them at all (always a good sign), I noticed a bottle of rose water and told the missis I was sure I’d read that was used in Biryani, so picked up a bottle. Now need to find if I was right…
Wouldn’t surprise me if there’s a little packet of powdered unicorn horn lurking somewhere in there.
Robbo
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I've seen recipes for biryani and a few kormas with ridiculous ingredient lists. Rose water, petals, pandan leaf or juice, and gold or silver foil. The truth mick, is that most delicious curries are made using a few of less than a dozen common spices. Then there are a few other things occasionally added for particular flavour.
As for "Balti", I'm yet to be convinced that it is actually a defined dish. Frequently discussed, " What makes a balti a balti?" There are several different notions but no correct answer. It appears to me that a balti is, or could be any one or more of the following.
A dish using the balti spices. What are they?
A dish prepared and served in a particular bowl. Any curry could be a balti.
A meat dish cooked with vegetables. Add capsicum and a piece of tomato to chicken curry = balti.
A dish served with and consumed using a naan, sometimes huge and shared.
A dish only available in Birmingham UK. The champagne / bourbon argument.
Just a word attached to dishes for marketing or perhaps differentiation.
If I cook a dish using my home made balti paste I usually enjoy it, whether it is a balti or not.
I just did an instant pot version (adaption) of the kushi balti. Very nice.
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Do you realise how many sleepless nights I spent trying to find out where I could source powdered unicorn horn, Mick ? If only you'd told us this years ago, I could have saved myself countless sleepless nights and a large fortune in non-fungible tokens to boot ...
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** Phil.
Sorry Phil I really wanted to tell everyone but was sworn to secrecy by a bloke in a Turban brandishing a Kirpan hahaha
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I've seen recipes for biryani and a few kormas with ridiculous ingredient lists. Rose water, petals, pandan leaf or juice, and gold or silver foil. The truth mick, is that most delicious curries are made using a few of less than a dozen common spices. Then there are a few other things occasionally added for particular flavour.
As for "Balti", I'm yet to be convinced that it is actually a defined dish. Frequently discussed, " What makes a balti a balti?" There are several different notions but no correct answer. It appears to me that a balti is, or could be any one or more of the following.
A dish using the balti spices. What are they?
A dish prepared and served in a particular bowl. Any curry could be a balti.
A meat dish cooked with vegetables. Add capsicum and a piece of tomato to chicken curry = balti.
A dish served with and consumed using a naan, sometimes huge and shared.
A dish only available in Birmingham UK. The champagne / bourbon argument.
Just a word attached to dishes for marketing or perhaps differentiation.
If I cook a dish using my home made balti paste I usually enjoy it, whether it is a balti or not.
I just did an instant pot version (adaption) of the kushi balti. Very nice.
Livo I have tried many many baltis over the years. It seems to be a fashionable name for some kind of mish mash curry. Many years ago in the mid 80s when baltis seem to suddenly become popular, I went in to a new t/a called "the Balti Hut" near to where I live. It was next door to an old established t/a I had used a few times before and was owned by the same family. I asked the guy in the Balti Hut why they dont sell Baltis next door and he told me that a balti is made from a different gravy compared to any other curry. My personal theory is that most t/a today cant be arsed making a different gravy because they probably dont sell enough baltis to warrant the different pot of gravy, so instead they try to rehash one using their usual gravy. I never went back to the balti hut again so it couldnt have been much good. Its still there today but checking the menu it appears to be the same generic menu you see at most Indians around this neck of the woods which I think is more to do with on-line ordering apps than anything else and the lack of decent chefs
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Update - dont use the grammage for the spices - its way out. I stupidly didnt realise the different densities of spices
I need to experiment a little more as I am still getting variable results.
I realise now I should have spent more time getting a more uniform balti before posting my claims
Sorry to mess you all around.
As soon as have it nailed 100% I will post an update
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Mick, for spices why not just use level tsp / TBSP? Takes all of the guesswork out.
Robbo
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Mick from your list of ingredients on page one you haven't added the Kushi spice mix 1/4 onion finely chopped and also a garlic clove finely chopped and you missed out the 1/2 tomato finely chopped in the actual Balti dish, plus the base should be quite thickish, not too thick say something like cream.
Made this base and recipes from the book for some years now.
Hope this helps to achieve your goal.
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Great Post!
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Mick from your list of ingredients on page one you haven't added the Kushi spice mix 1/4 onion finely chopped and also a garlic clove finely chopped and you missed out the 1/2 tomato finely chopped in the actual Balti dish, plus the base should be quite thickish, not too thick say something like cream.
Made this base and recipes from the book for some years now.
Hope this helps to achieve your goal.
Thanks UF. I have only the gravy recipe from the link at the start of this thread. Perhaps Ive overlooked it?
Fyi Im on MK5 version now. The resutant balti was ok - just a little bland so Im going to increase the powdered spices directly into the pot of gravy Ive made. I did that before in mk3 version and it worked a treat. Im also wondering if the powdered spices would be better off adding just prior to blending without any pre- boiling. To be honest I cant really understand the point of pre boiling the spices anyway. After all the gravy is going to be fried anyway releasing the flavours from the spices etc.
Im keeping a careful note this time of the weight of spices added.
Robbo - I know that sounds sad, but I think in the case of a subtly spiced dish like a balti, then measurements of spices needs to be as accurate as I can measure. Thats why (for now anyway) Im weighing the spices. Im sure plenty will disagree with that comment as there are plenty of other variables ie freshness of the spices etc which will impact the finished flavours of the dish.
Perhaps I should use a proper tsp measure thingy. Ive got one somewhere.....
It now seems obvious to me that my first attempt was a complete fluke. Oh how I wished Id kept a better record of what I actually did, but hey-ho thats the fun of making curries I guess!!
I do however have a couple of litres of my original "fluke gravy" in the freezer........
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Here we go mick
1 garlic clove finely chopped
1/4 medium onion finely chopped
2 tbsp oil
1/2 tomato chopped
1 1/2 tsp kushi spice mix
fresh coriander leaves
125ml base
add oil, garlic fry until light brown.
add onion, fry until golden brown.
remove from heat and add spice mix and mix well.
add chicken, cook 1 minute.
add base, mix well.
add tomatoes, cook 2 minutes.
garnish with coriander leaves.
i do use 1 tbsp oil, which is from cooking around 70-80 bhajis.
i use raw chicken so i do cook a little longer.
i also do use a little more than 125 ml base, depends on what dish i am cooking.
Hope this helps.
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MIght be worth cross-referencing the Kushi spice mix, UF — the URL is https://www.curry-recipes.co.uk/curry/index.php?topic=1547.msg13677#msg13677
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** Phil.
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Already have recipe, not sure if mick had, but cheers for the link.
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Thank you both for the info
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This is Great! Good luck finding that 100 % again mickdabass. I went to Al Frash once or twice. It was very good as I recall. The Kushi could also turn out some spectacular balti. My personal favourite was always Adil's. It was quite different to the others, I felt. Your work has got my cogs whirring again. Must get some ajwain seeds in; and dried rose petals :)
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This is Great! Good luck finding that 100 % again mickdabass. I went to Al Frash once or twice. It was very good as I recall. The Kushi could also turn out some spectacular balti. My personal favourite was always Adil's. It was quite different to the others, I felt. Your work has got my cogs whirring again. Must get some ajwain seeds in; and dried rose petals :)
Bob:
Just to let you know I have finally cracked it. The recipe is in the Base Gravy section.
I couldnt find any rose petals but a pinch of ajwain seeds seeds in with the onions might be worth a try :smiling eyes: :smiling eyes:
https://www.curry-recipes.co.uk/curry/index.php?topic=47533.0
Kind Regards
Mick