Thread: Balti Curry base?

Sorry Cliff I do all my Indian curries from the bottle - Maharajah Choice.

I do my Malay/ Indo/ Burmese by hand.

For a basic sauce
a good splash of good oil
teaspoon fresh grated ginger
5-6 onions chopped
2 cloves garlic
1 tea spoon ground cummin
2 tea spoon grnd corriander
1/2 tea spoon chilli powder or cayenne pepper or to taste
1/2 teaspoon turmeric
1 tspoon garam masala
1/2 doz cadamom pods , just gently crush to release seeds
couple of bay leaves
1 teaspoon dried funugreek leaves , hard to find but a must for balti , when you find them buy plenty
5 or so tomatoes with flavor not the supermarket kind
and a table spoon or so of tomato paste , I usually use a satchel

Then the usual cook the onion and ginger in the oil to soften turn down add the garlic couple of minutes add all the spices and cook dry for a couple of minutes add the tomatoes and paste and 1 cup or so of water bring to the boil and simmer for 30-40 minutes add water if necessary.
Remove the bay leaves ALL of them and the cadamom pod skins and cool
Wack it in a blender / processer and make smooth, lasts a week or so or you can freeze and use when needed

I usuall simmer with the lid on for 1/2 hour and lid off for the next ten minutes to get it to the thickness I like

Rgds and enjoy

I have a Rendang recipe that always goes down well. Also one for Lamb in spinach with cardamon seeds...murgh somethingorother. Will post if interested.
prozac

Originally Posted by Bleedin Thumb

...I do my Malay/ Indo/ Burmese by hand.

Originally Posted by prozac

I have a Rendang recipe that always goes down well. Also one for Lamb in spinach with cardamon seeds...murgh somethingorother. Will post if interested.
prozac

Yeap, interested in all of them, start a new thread for each one.

Originally Posted by Ashore

For a basic sauce .... Rgds and enjoy

Beauty, just what I wanted.

Originally Posted by Cliff Rogers

Anybody got a good one?

I am looking for something better that the one out of the bottle from the supermarket.

I picked up some Balti recipes off the internet a while back but the site seems to have disappeared.

Here's one of the recipes for a balti garam masala:

4 1/2 teaspoons coriander seeds
2 1/2 teaspoons white cumin seeds
5 teaspoons of aniseed (fennel seeds work OK here)
stick of cinammon of cassia bark (50mm)
1 1/2 teaspoons cardamom seeds
1 tablespoon cloves
1 1/2 teaspoon dried mint leaves
1/2 teaspoon saffron

Roast all the ingredients under a grill or in a low oven being careful not to let them burn.
Grind and store in an airtight container.
I'm not sure of how authentic this is, I've never seen a Balit served in an Indian restaurant here (Sydney)

If my scanner still works, I'll scan the pages I have and post them.

Thanks Geoff.