HOME MADE BALTI SAUCE
This recipe will make enough sauce for 8 servings, so you only need half for a standard curry of 4 people. Left-over and additional sauce can be can be frozen.
Provided by Mina Joshi
Categories curry Main Course
Number Of Ingredients 17
Steps:
- Prepare the onions, ginger and garlic. Chop the onions in slices, the garlic in small pieces and grate the ginger
- In a saucepan, add the oil and mustard seeds. Once the mustard seeds pop, add the curry leaves, onions, ginger and garlic. Keep stirring and make sure the garlic doesn't get burnt or it will ruin the taste of the sauce.
- In a separate hot griddle or frying pan, lightly toast the spices: cinnamon, ground coriander, turmeric, paprika, garam masala, ground cumin and chilli powder together. Keep the heat low and keep moving them with a wooden spoon until you get the fragrance of the spices. Remove the mixture in a bowl and allow to cool.
- Once the onions, garlic and ginger mixture is cooked, add the spice mixture and lower the heat.
- Now add the tomatoes with one cup of hot water. Also add the salt, lemon juice and cardamom seeds and allow this to simmer on a low heat.
- Once the sauce has thickened and looks rich, take it off the heat and allow to cool.
- Once cooled, remove the curry leaves and use a hand-blender to make it smooth.
CLASSIC CHICKEN BALTI CURRY
Steps:
- Gather the ingredients.
- Mix the garam masala , curry leaves, palm sugar , coriander, cumin, cinnamon, cloves, turmeric, nigella seeds , green chilies, and cardamom . Set aside.
- Heat the oil in a large pan. Once it's hot but not smoking, add the lightly crushed mustard seeds. Cook for 30 seconds only and be aware of the hot oil splatter, as the seeds might pop a little.
- Add the chopped onion, lower the heat, and cook for approximately 3 to 5 minutes until soft but not colored.
- Add the garlic and ginger. Cook on medium heat, ensuring the spices don't burn.
- Add the chicken pieces and stir well to make sure all the chicken is coated in the spices. Cook for 10 minutes, stirring occasionally to avoid the spices from burning.
- Add the stock, tomato purée, a small pinch of salt, and the bay leaf. Stir well, lower the heat, and cook gently for 25 minutes until the chicken is cooked through and tender.
- Add the cilantro and slices of tomato, stir and cook for another 3 minutes. Serve piping hot in balti dishes with naan bread on the side.
Nutrition Facts : Calories 181 kcal, Carbohydrate 11 g, Cholesterol 51 mg, Fiber 3 g, Protein 21 g, SaturatedFat 1 g, Sodium 253 mg, Sugar 4 g, Fat 6 g, ServingSize serves 4, UnsaturatedFat 0 g
BASIC CURRY SAUCE
Make batches of this versatile curry sauce
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Yield Makes 1 litre
Number Of Ingredients 6
Steps:
- Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn. Stir in curry paste and cook for another min.
- Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.
BALTI HOUSE CURRY SAUCE
A great base sauce for use in all kinds of curries, what Indian restaurants use - my version is a distillation of several I've tried. I use my own home made curry powder without any chili so sauce is not hot, this allows better control of heat when using in curries but is not mandatory! Fresh chili can be added if preferred.
Provided by Steve Lloyd
Categories Curries
Time 45m
Yield 4-6 pints
Number Of Ingredients 13
Steps:
- In a large pan or wok heat the oil to a medium heat.
- Add the garlic and ginger and fry for 2 minutes.
- Add the onion and fry for 3-4 minutes stirring frequently.
- Add the pepper, carrot, tomatoes, tom puree, milk and half the fresh coriander.
- Bring to the boil then reduce the heat and simmer gently for 15 minutes, stirring occasionally Add the curry powder, sugar and salt and mix thoroughly, simmer for another 15 minutes.
- Remove from heat and cool.
- Add the remaining coriander and liquidise using a blender, the hand held kind works best.
- Mixture may be used immediately (see my balti recipe) or frozen and kept for upto 12 months- I use disposable plastic pint glasses.
Nutrition Facts : Calories 480.8, Fat 30, SaturatedFat 7.5, Cholesterol 24.4, Sodium 715.6, Carbohydrate 45.6, Fiber 8.5, Sugar 30.7, Protein 13.1
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