Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Unclefrank on March 31, 2011, 08:26 PM
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Has anybody done any recipes from this book
http://www.amazon.co.uk/Balti-Secrets-Birmingham-Co/dp/0572022980/ref=sr_1_1?ie=UTF8&s=books&qid=1301599286&sr=8-1 (http://www.amazon.co.uk/Balti-Secrets-Birmingham-Co/dp/0572022980/ref=sr_1_1?ie=UTF8&s=books&qid=1301599286&sr=8-1)
Only made the base, tandoori masala, balti masala and balti garam masala so far, made the bog standard Chicken Balti and very impressed indeed, the smell, texture and taste is all there very nice recipes and laid out a little like "The Curry Secret", well worth a purchase if you are into your Balti's.
Will post pics when i make the Chicken Balti and the base again.
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How did the Balti compare to the ABC Balti?
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Havent had an ABC for a while so it would be unfair to say this one is this and that one is that, so will have to have double curries the weekend (bonus), but as i can remember the texture is a little more "creamy" in the "Balti Secrets" and the smell is just right.
I heres a link
http://www.curry-recipes.co.uk/curry/index.php?topic=5667.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5667.0)
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The link appears to be the new base pic's.
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Sorry axe was a little tipsy last night and was using my phone will get some pics on soon.
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Hehe, not a problem. ;)
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Well this appears to be the most recent thread referring to this book, so I'll post here.
I ordered a copy of this from Worldwide Books on eBay a couple of weeks ago for Australian $11.50. free postage and then after it was posted I received an email telling me it had been returned to them damaged in the post. I was suspicious but they honoured the refund. I re-ordered through Sunrise books for only $7.50, free postage and it arrived here in my mail box Air Mail within 10 days. Amazing. :D
It is a pretty under-whelming publication to look at, however, I immediately set about blending the Balti Garam Masala and the general Balti Masala. I have Base Gravy already so I didn't bother with their recipe but I will give it a try. Wow.
I then tried it in a hybrid Misty Ricardo / 1000 Curry Recipes / BIR adaptation of a Chicken Madras and the result was delicious. Coffee! Who would have thought to try that? The Balti Masala and Garam Masala just set it all off.
I then made the as per book recipe of Balti Murgh Masala and followed the advice to experiment with other ingredients. The first dish in the book. I added fresh red and green capsicum, some fresh gourmet truss tomatoes and some button mushrooms. Again the books masalas are great in this dish.
I then made the Celtnet.org Chicken Korma using a blend of the recommended Korma Masala and the Balti Masala. Delicious.
All 3 dishes were winners for me. I'll definately be going Balti spicing again in the future. The Garam Masala is delicious as a garnish.
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Amazing Amazon - A 1997 publication on sale for a 1 penny plus couple of quid post.
I suggest Madhur Jeffrey - The Curry Nation for an overview of uk regions curries in recent years.
You can learn a lot of different methods from the video clips.
Shame there still doesnt seem to be any solid info on how Australian Indian Restaurants cook their curries.
Someone will probably put it together one day.
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Abe Books is a good place as well to try for second hand books. Under
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And a good post because it just reminded me that I have that Balti book but never used it.
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Shame there still doesnt seem to be any solid info on how Australian Indian Restaurants cook their curries.
Someone will probably put it together one day.
Good point Chewy.
I don't know that there is one way it is done down here. In my earliest days on this forum I was very interested in Masala Mark's Aussie IR method with the 3 pastes, Onion, Nut and Tomato. I gave it a go and it did work, but there were only a handful of dish recipes that followed it up. With my experience now, I could possibly revisit the method and turn out some good curries. I did PM him a little while back but have not had a reply.
However, I'm not sure that all Aussie Curry Houses cook using this method, or in fact many at all and I would suggest that it is far more common to work much closer to BIR than you probably think over there. From what I've read about Expat Brits over here, they don't take much to our curries, but what I'm producing, using BIR technique, is not greatly different to what I can buy in the shops.
The most noticeable difference is the amount and viscosity of BIR curry gravy in relation to the meat or vegies content. Most Aussie curries I've bought are a good deal thicker and generally have less gravy and more meat. I tend to thicken my curries up more than you guys and I start with a thicker Base Gravy in the first place.
There is one curry TA I used to go to where you had clear view of the kitchen, and they were clearly using a style very much along the BIR method. A big pot of Base Gravy on the cooker, but dishes were made in bulk and ready to serve out of bain marees along with tikka, tandoori portions and samosa etc. They had a tandoor oven going for naan to order. It used to get pretty busy being the only Indian for quite some distance, so they definately could not cook individual portions. This particular shop had a loose gravy and very similar to what I'd think you produce over there.
Certainly the menu listings here in Australia are very similar to UK in many respects but there are a few noted variations due to local preference.
What I am finding out at the moment, is the distinct lack of availability of many of the products you have over there. Possibly this is a contributing factor to the expats not being too keen on our fair. Maybe we just don't have access to the same raw Spice ingredients in both range and possibly quality. Our fresh produce is fine.
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The most noticeable difference is the amount and viscosity of BIR curry gravy in relation to the meat or vegies content. Most Aussie curries I've bought are a good deal thicker and generally have less gravy and more meat.
This is how curries used to be up until 30 odd years ago and the reason why I have migrated to Pakistani cafes for my meat curries and stuck to BIR for the creamy ones.
I blame the yanks for the change in our eating habits.
People can't even eat a pizza nowadays without dipping it in a pot of sauce. ::)
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The most noticeable difference is the amount and viscosity of BIR curry gravy in relation to the meat or vegies content. Most Aussie curries I've bought are a good deal thicker and generally have less gravy and more meat.
This is how curries used to be up until 30 odd years ago and the reason why I have migrated to Pakistani cafes for my meat curries and stuck to BIR for the creamy ones.
I blame the yanks for the change in our eating habits.
People can't even eat a pizza nowadays without dipping it in a pot of sauce. ::)
Great topic and excellent points going on here, my experience of true Italian pizza is memorable with it presented as little more than a wonderfully flavoured bread. Less is definitely more.
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I'd really like to know precisely what it is about Australian Indian restaurant curries that expatriate Brits don't like. The food seems to hit the spot for mostly everyone else, but there is plenty of anecdotal evidence that it is a widely held criticism. It can.t be discounted. You probably can't get much more BIR than cooking directly from 'The Books' on Balti and using this forum. I now have the OP thread titled book and 100 Best Baltis I've studied them and done quite a bit to emulate the style as best is possible and I believe I'm on track. In my efforts of doing so, the dishes produced aren't miles away from the commercially available meals.
I do however, still think that for whatever the reason is, there remains that little something missing from home cooked curry. I don't know what it is but again, there is too much similar feeling for it to be completely disregarded. I am very satisfied with my Indian dishes but every know and then you just smell something that you don't get at home. This is true not only for Indian food. Try asking a Greek family matriarch for her souvlaki recipe.
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Hi Livo, in my own opinion anybody interested in great food taste and quality would be well advised to leave the British Indian restaurant quest. Their time I
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100% addictive personality over here LC. But, along with that, I'm easily bored of things and can move onto the next without hesitation. Nothing more exciting than a new challenge.
I first started cooking Traditional Indian / Sri Lankan about 30 odd years ago, and did so for many years. My wife was an Exchange Student to Sri Lanka when at school, and we both enjoyed curries. I still like to include some traditional in my own style and I agree with you about the "sameness" of BIR dishes. It was only my obsession with a single dish that landed me here but I'm glad it did as I've learnt so much I like to have banquet style Indian meals. A couple of entrees and sides, 4-6 main dishes and a couple of different types of rice plus bread. Doing this trad style takes days to prepare. BIR makes it so much more achievable but still 2 days in the preparation and cooking. Leftovers for a week though. ;D
Traditional is a longer process and I firmly believe that these dishes need a day or two of rest to truly develop the full flavour profile. A dish eaten immediately is often very plain, but 2 days later it will be absolutely delicious. Particularly beef and lamb. I believe BIR also has the same benefit from aging but probably not as much.
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I had two bad curry experiences this week, one in Lostwithiel and one in Bodmin. The first involved a pub that has recently branched out into Indian (BIR) cuisine but without the benefit of a sub-continental chef. The owner/chef did her best, but only the prawn puree and the pulao rice were up to scratch; the other three dishes are best passed over. Then on Friday I went to my favourite Indian restaurant in Bodmin, the Golden Temple, knowing that Mrs Bari would be on holiday and that Mr Bari (who has his own Indian restaurant in Camelford) would be duty chef. Unfortunately he was rushed off his feet, as a result of which my chicken vindaloo was almost certainly rushed; the spices were not properly cooked out, and the result is best left to the imagination. In an attempt to rescue something from the ashes, I took the remains of the chicken madras that I had brought back from Lostwithiel (the portions were enormous), removed the chicken from the not-very-good sauce, then made a very quick Kris Dhillon-style chicken madras with those and 3/4 pint of Taz base. The latter had not been refrigerated (it was made for the February "Bob's Chicken Bhoona" group test, so about a month old) and had formed rings of mould on the top; I carefully removed those, brought it back to the boil, left it to simmer until the oil separated out, and then used it for the chicken madras without re-homogenization. The results were excellent, and by far the best of this week's three curries. I am now minded to continue to use the remains of the Taz base (maybe 1 1/2 litres) with Kris Dhillon's methodology, just varying the spices and proportions to see what effects can be achieved.
** Phil.
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"one in Lostwithiel and one in Bodmin."
Well there's your problem Phil !!! Who makes up the names of these places you go? Out here in the colonies we have the salubrious townships of Woy Woy, (the home of Spike Milligan (and his mum) and there is a bridge named in his honour) and the close suburbs of Ettalong and Umina. Honestly Phil, how can you expect to buy a proper BIR in Lostwithiel or Bodmin?
I hope to have a horrible bridge named after me one day.
I'm glad you were able to salvage a feed from your dissapointing presentations. Don't go back without your own utensils next time. hey?
I mowed his mum's lawn (in Orange Grove) one time and she offered us lemonade when a beer would have been much better.
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Honestly Phil, how can you expect to buy a proper BIR in Lostwithiel or Bodmin?
S'truth, cobber, the last time I ordered a possum curry in Wollumboola, I had to call the flying doc out I was that bad !
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I immediately set about blending the Balti Garam Masala and the general Balti Masala. ..........
........ The Balti Masala and Garam Masala just set it all off.
Any chance of sharing the masala recipes Livo?
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It is copyright material so I'll send you a PM, rather than muddy the water.
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It is copyright material so I'll send you a PM, rather than muddy the water.
Thanks Livo, is the book worth owning in your opinion?
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It isn't bad for the cost but it is a very basic paperback on rough paper. $7.50 would only just buy 2 small coffees. The recipes are just a collection of restaurant fair but they seem ok. If I send you the Masala and gravy recipes you could pretty much wing it from there I'd say. The actual dishes are standard Balti house dishes so nothing miraculous will happen. If you can buy it for next to nothing, it is worth owning.
I PM'd you a link to a couple of scanned pages so you can decide if you want it or not?
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Thanks Livo, all received, thanks for sharing.
It is the balti masala mix powder I am most interested in, I normally use Mangal Balti masala, but I'm having trouble finding any these days
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I've just had immense difficulty finding the Mangal Kashmiri. 2 packs arrived from Melbourne yesterday. How did you find their Balti Masala?
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Just got this book today and looks interesting.
A question to anyone who has made the Garam and the Masala......Cassia bark 5 x 5cm pieces ???
the cassia bark I have looks quite hard and I wondered how it blends in a spice mill ?
I did wonder if they meant cinnamon sticks ???
Any thoughts ?
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Cassia bark 5 x 5cm pieces ??? The cassia bark I have looks quite hard and I wondered how it blends in a spice mill ?
Unlikely to require real cinnamon. Just break the cassia bark into small (1/4" x 1/2") pieces and any decent coffee grinder should be able to handle it after that. You can always use a hammer for the initial breaking.
** Phil.
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Cassia bark 5 x 5cm pieces ??? The cassia bark I have looks quite hard and I wondered how it blends in a spice mill ?
Unlikely to require real cinnamon. Just break the cassia bark into small (1/4" x 1/2") pieces and any decent coffee grinder should be able to handle it after that. You can always use a hammer for the initial breaking.
** Phil.
Thanks for that Phil.....was reluctant to put them in the spice grinder.......Will give it a go
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I still use some recipe from this book, the balti masala mix, balti garam masala mix, balti chicken tikka masala, chick pea balti, red lentil balti, aubergine balti, mushroom balti.
For me this book was a very interesting read, having tried many Balti's from different T/A's and Restaurants and have over time tweaked, tinkered, taken out ingredients, added ingredients and got the recipes very close indeed to my local curry houses and i did enjoy making the recipes from this book.
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I recently ran out of Cassia Bark and had to purchase a small pack from the Asian grocer while I waited for my closest Indian store to order in a larger bag. Most of the bark in the small pack was noticeably thinner than my previous stock, and the new pack from my Indian grocer. The pack was also unusually labelled, (more on this here (http://www.curry-recipes.co.uk/curry/index.php?topic=2434.10) )
Even using the thinner bark,when I made these spice blends recently the bark was a little difficult to grind but I found that the hard lumps just spin around in the grinder and are unlikely to cause damage. I had to do some manual mortar and pestle grinding as well as sifting to get a good evenly ground Masala. However, my grinder is a KitchenAid coffee grinder and I can't get the spice grinder bowls and blades for it here in Australia. Surprise, surprise, and KA are not at all interested in helping. A decent spice grinder should have no problem.
Whenever I make a "powdered" masala using bark or pods I include a sifting at the end to remove larger particles. I just use a normal kitchen sieve. A fine tea strainer would be way too fine. If there isn't a lot left over I just flick it in the bin. If there is a fair bit I will resort to the Mortar and Pestle.
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Cassia bark 5 x 5cm pieces ??? The cassia bark I have looks quite hard and I wondered how it blends in a spice mill ?
Like Livo, a mortar and pestle is an easy solution for this amount.
Just a good bashing and breaking up, before you machine grind it down to a powder.
The problem you have with Cassia Bark is the colour! It can turn your final Masala very dark
and sometimes close to black, especially if your roasting all the other spices before you grind.
Which in turn gives the wrong colour to a curry.
Avoid any black bark or you maybe better off using the much lighter coloured Cinnamon
which is the inner bark of the tree.
cheers Chewy
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Thanks for the info from the above posters
Well I have made the Balti masala and the Balti Garam masala.........Also made the Base sauce (Balti) today
compared to the normal bases I make it has very little ingredients....but having said that the Balti Masala spice mix included in the base does contain a large amount of spices....
Saturday night will be the test . . . Like a previous post I will go for the basic Chicken Balti.
I have a feeling that a better base from this forum along with the Masala spice mix and Garam balti mix will work better...
Regarding the Cassia bark I did give it a go in the Pestle and mortar before adding to the spice grinder...it worked fine.....
So I stuck to the book 100% and can always adjust according to taste at a later date
Thanks for everyones help with this
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I look forward to reading your follow up later, especially if you are following the book 100%. You could well look forward to a nice dish with the basic Chicken Balti. I added some sliced red and green capsicum plus some mushroom from memory and it produced a nice dish. I did use a base gravy I already had but it shouldn't be too different.
I used the book recipe for Tandoori Chicken last night with a minor substitution of Tandoori Masala in place of the Chilli Powder and reduced the marination time. It worked a treat and produced beautifully moist and tasty chicken.
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I don't use the base from this book any more i just use my regular base, which is JB's base, because of the Balti Powder mixes i use from the book i have not really noticed any difference in flavour and my customers haven't commented either.
I do use a slightly thicker base when making a Balti, if that makes sense, i don't water down a certain amount of base. I do make a lot of base so i can make one base thick and the other as JB states in his recipe.