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

Method

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

NOW THE FUN BIT
STEP ONE
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.
STEP TWO
Put above in a small pan with your Turmeric, 20 ml Oil and approx 250 ml Water.
STEP THREE
Bring to boil then add lid and simmer for approx 20 mins stirring occasionally.
Step FOUR
Blend your pan mixture into a puree.

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

STEP FIVE
Heat the rest of your oil in your chosen curry pan ( I use a 14" heavy based wok)
STEP SIX
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)
STEP SEVEN
Add rest of your Onions, Green Pepper and Tomatoes with a touch of salt, fry until they start to soften.
STEP EIGHT
Add your Balti paste and stir continuously for approx 2-3 mins
STEP NINE
Add your puree from step One and stir in.
STEP TEN
Add your Chicken and approx 200ml of water
STEP ELEVEN
Stir well, put lid on and simmer for approx 45 mins
STEP TWELVE
stir in your Yoghurt, a small amount at a time.
STEP THIRTEEN
Add some chopped Coriander and leave your finished Balti for approx 10 mins and then serve.

10 cloves
5 green cardomom pods  - crushed
5 black cardomom pods - crushed
25gms kashmiri chilli powder
25 gms ginger powder
25 gms turmeric powder
25gms onion powder
1 tsp tamarind paste
15 gms paprika powder
1 inch piece of cassia bark
10 gms garam masala
10 gms fenugreek
10 gms salt
juice of half lemon
100ml vinegar
50gms sugar
100 ml oil
6garlic gloves grushed for later

mix all except the garlic together in a heavy based pan, you should have a thickish paste.
warm through on a medium heat until the oil starts to separate.
now add approx 1 pint of water bring to the boil.
add your garlic to the mix at this point
now put lid on (with air vent) and simmer for approx 40 mins stirring occasionally.
Paste is ready when it is at the consistency that you like.

Hi all,

My name is Paul, I love Asian cuisine, especially from the Bangla and North Indian regions.

I have been experimenting for over 12 years, and still on the look out for authentic styles.