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Jeff Dennison
As Andy said the "Balti" is taking over from the "Tandoori" in the U.K.
both are forms of curry. The Balti is a type of wok in which the dish
is cooked and enables curries to be produced quickly. Any wok will
do.
Herewith a recipe from an Indian chef:-
BALTI SAUCE (makes 1litre 1.75 pints)
3 tablespoons vegeatble oil
2cm (0.75inch) cube fresh peeled & grated ginger
1 large crushed clove garlic
5 chopped onions
4 chopped tomatoes
2 teaspoons ground coriander (seeds)
1 teaspoon ground cumin
0.5 teaspoon each of tumeric, paprika, gram masala
0.25 teaspoon hot chilli powder (more if you like it hot)
2 bay leaves
4 brown cardomons (broken slightly)
1.5 teaspoons of dried methi leaves and salt.
Heat the oil in wok over moderate heat. Add ginger and gralic and stir
add the onions and stir fry until translucent. Pour in 250 m.litres/9
fluid ounces water and bring to the boil. Add tomatoes and the
spices, including bay leaves, cardomons, methi and salt. Cover the
pan and turn heat to low. Simmer for 30 minutes. Remove bay leaves
and cardomon and liquidise the rest.
Sauce can be frozen in batches for use later.
*****************************************************
Chicken Masala Balti
A simple chicken Balti with a spicy yoghurty sauce in two stages
4 boned chicken breasts each cut into about six pieces
3 tablespoons vegetable oil or ghee
2 chopped onions
2 chopped tomatoes
2 finely chopped green chillis
1 teaspoon each tumeric, ground cumin, ground coriander, and salt
4 c.m./1.5 inches fresh peeled grated ginger
6 large crushed cloves garlic
2 palmfuls of fresh chopped coriander (leaves)
3-4 ladles of Balti Sauce
2 tespoons each of dried methi and garam masala (see below for recipe)
300 m.litres/0.5 pint plain yoghurt
Stage one make the Balti Sauce as above.
Stage two
Heat ghee or oil in large wok over moderately high heat and fry the
onions until tender and just turning a reddish colour. Add the
tomatoes and fry until they become a pulp, breaking them up with a
spoon. Put in 1 tablespoon of water and add the chillies, ground
coriander, cumin and salt. Strir well and add ginger, garlic, chopped
coriander leaves and chicken. Shake and stir for ten minutes.
Add three ladles of Balti sauce, and the garam masala and methi.
Put in the yoghurt one tablespoon at a time, stirring between each
addition.
Reduce the heat and simmer for ten minutes or until the chicken is
tender. Add a final ladle of Balti sauce if you like lots!
Divide into 4 warmed Balti bowls.
Best served with plain dry boiled rice or Nan bread or stuffed parathas.
********************************************
Garam Masala (makes two tablespoons)
1.5 tablespoons black peppercorns
0.75 tablespoon cumin seeds
1.5 whole cloves (that is one and a half NOT spoonfuls)
4 large brown cardomons (if brown not available use 6-8 green)
5c.m./2 inch cinamon stick
0.5 whole nutmeg
2 star anise (optional)
Gently roast the spices in the oven or in a a heavy bottomed frying
pan. When they change colour stop. Grind spices to a very fine
powder. Store in a tightly lidded jar out of direct sunlight.
Eat and enjoy
Jeff
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Jeff Dennison EMail je...@folkwise.demon.co.uk
N.B. Coronation on the N. Oxford Canal at Ansty.
If your in the area try the Ansty Social Club ALL boaters welcome
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Tim Willets
:
: As Andy said the "Balti" is taking over from the "Tandoori" in the U.K.
: is cooked and enables curries to be produced quickly. Any wok will
: do.
Balti is the food. It's cooked in a karhai - which is alot like a wok, yes.
(Baltis were originally street food, stir-fried and nearly dry, or so my
Bengali/Bangladeshi friends tell me).
Tim
Jim Holmes
je...@folkwise.demon.co.uk "Jeff Dennison" writes:
>
> As Andy said the "Balti" is taking over from the "Tandoori" in the U.K.
> both are forms of curry. The Balti is a type of wok in which the dish
> is cooked and enables curries to be produced quickly. Any wok will
> do.
[SNIP]
You must be looking for uk.food+drink.misc.
--
Jim Holmes J...@indra.demon.co.uk
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