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Messages - paulirving

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cheers for that, will certainly look in to that, personally I will eat anything apart from korma .

I agree about regional because curries I have had in the midlands and london (to me) are not a patch on sunderland and south shields curries.

I guess over 15 years of eating of eating a north eastern curry your taste buds get used to a set taste.

shephen, to be honest most recipes i see offer pathia as a hot sour sauce or some description like that.

if you scroll to 114 the description for pathia, I think I am going to try it with less lemon and tamarind and to add more garlic to see what affects this has.


As it stands recipe for Pathia is this.............

500gms red lentils
200 ml passata
3 crushed garlic gloves
1 teaspoon ginger powder
2 teaspoons cumin
1 teaspoon methi leaves
0.5 teaspoon turmeric
1 teaspoon garam masala
0.5 teaspoon cinnamon
juice of lemon
1 teaspoon tamaraind paste
50gms palm sugar
0.5 teaspoon chilli powder
100 ml oil
salt to season

With this basically frying of the spices
adding the passata and lemon juice
adding this to the boiled lentils
whizz in the blender
return to pan to check season

anyone using a pathia sauce which is lentil based, can only see hot and sour types on here which is not pathia where I am from.

I am damn close with my recipe but its not quite there yet.

interesting video the chicken biryani one, very similar style to chinese cooking

I will try and make one over the next few days, unless someone beats me.

Lets Talk Curry / Re: Vegetable ghee warning
« on: February 16, 2012, 06:11 PM »
prefer lard myself ;)


this recipe was given to me from a Bangla chef whilst I was working abroad.

I do have other recipes, these are regional to bangla/pakistan regions so will not have  commercial names.

this will keep good in an air tight container for 6 weeks no problem. (refrigerated to +5 degrees)

personally I would not freeze it unless done in a commercial freezer (-18 or below) I would also portion it down if needed.

Thanks for your comment, much appreciated.
Although it looks a bit long winded the results are fantastic.
The cooking time is the longest part of it, one you have all the ingredients laid out in front of you.

Ok, the first step is to make your Balti paste.
Ingredients as follows
200ml Vegetable Oil
400ml Water
1 quarter teaspoon  Mango powder (small amount but very important, I have not tried using fresh mango juice)
25 gms Garlic powder
50 gms Ginger powder
50gms Sugar
50 gms Gram Flour
50 gms Paprika
50 gms Coriander
50 gms Turmeric
20 gms Salt
50 gms Chilli powder
50 gms Corn Flour
2 teaspoons Tomato Puree
20 gms Fenugreek
1 teaspoon Tamarind paste
1 half of Lemon Juice
100 ml Coconut Milk


Combine all the dry spices, the flours the salt, the tamarind, and tomato paste together.
Add the oil and stir well, now fry on a moderately low heat (DO NOT BURN)
It should be quite thick at this stage, mix the milk, the water, and lemon juice together.
pour this in a bit at a time, your paste is ready when you see the oil separating from the paste.
for me this usually takes between 10 and 15 mins but I guess this depends on your heat.
Do not boil it, lower your heat if you see it boiling.

Ok so you have the paste ready, now its time to make the Balti main course meal.

Ingredients to serve up to 4 persons

500 gms Chicken breast cut into cubes (or how you prefer)
2 medium sized Onions approx 300 gms
Approx 1 inch fresh Ginger
3 cloves of garlic
1 or 2 birds eye green chillies
2 tomatoes ( remove skins and cut into Eighths and deseed) or alternative approx 7-8 cherry toms cut in half.
1 Green pepper cut into small cubes
75mls vegetable oil or approx 30-40 gms of ghee
1 half teaspoon Turmeric
2 tablespoons fresh Yoghurt
4 green cardomom pods (crush these with back of knife as you would a garlic glove)
2 Bay Leaves
55 gms of your home made Balti paste

Fresh Coriander (garnish

Get together 1 Onion, half of your Tomatoes, half of your fresh Chilli half of your Green Pepper, 1 Garlic clove and a few Coriander leaves.
Put above in a small pan with your Turmeric, 20 ml Oil and approx 250 ml Water.
Bring to boil then add lid and simmer for approx 20 mins stirring occasionally.
Blend your pan mixture into a puree.

OK so now you have your puree ready and your Balti paste ready

Heat the rest of your oil in your chosen curry pan ( I use a 14" heavy based wok)
Add Garlic cloves, Cardomoms and the Bay leaves and slowly fry until the Garlic is golden. (do not burn garlic, if you do you must start this stage again)
Add rest of your Onions, Green Pepper and Tomatoes with a touch of salt, fry until they start to soften.
Add your Balti paste and stir continuously for approx 2-3 mins
Add your puree from step One and stir in.
Add your Chicken and approx 200ml of water
Stir well, put lid on and simmer for approx 45 mins
stir in your Yoghurt, a small amount at a time.
Add some chopped Coriander and leave your finished Balti for approx 10 mins and then serve.

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