Click HERE to download the file for printing off.http://www.davidsemporium.co.uk/BaltiSauce.pdf

Balti Sauce. (Indian Curry.)

(Makes enough for four persons.)


This recipe is only for the sauce, the other ingredients to go with the sauce are below.


For this recipe you will need:

(Spoonfuls are for level spoonfuls, not heaped!)


4 tablespoons of vegetable oil.

2 medium spanish onions finely chopped.

3 Crushed garlic bulbs

2 tablespoons fresh ginger, finely chopped.

2 long green chillis (low heat) OR 3 for average heat, OR 4 for hot. (5 is so hot!!!).

Seeds from 10 cardamon pods.

1 tablespoon ground coriander.

1 tablespoon paprika.

1 tablespoon ground cinnamon.

1 tablespoon ground turmeric.

1 tablespoon ground cumin.

1 teaspoon of ground fenugreek.

1 teaspoon of mustard powder.

14oz (400g) can of chopped tomatoes.

1 dessert spoon tomato puree.

1 pint of warm vegetable stock.

1 tablespoon lemon juice.

Salt and pepper to taste.


Fresh chopped coriander for garnish.

Chopped cashew nuts or pistachio nuts for garnish - optional.


Preparation:


If using fresh ripe tomatoes skin them first by cooking them in boiling water for a few minutes until the skins split - cool, then skin them!


Cooking:


Heat the oil in a wok, or heavy pan, or large frying pan.

Gently fry the onions, garlic and ginger for 5 minutes until softer.

Add the chillis and cook for a further 2 minutes.

Add all the spices and stir for about 30 seconds.

Stir in the tomatoes, the stock, lemon juice and tomato puree.

Add in some salt and pepper to taste.

Bring to the boil but then simmer gently for 30 minutes, stirring from time to time, and gently crushing any tomatoes. If the sauce seems too thick after a while add a little water to it.

The sauce is now ready for use and can be kept in a fridge when cooled, for a few days, or can be frozen as a whole or into individual portions.


If using straight away you can prepare the other ingredients whilst the sauce is simmering:

You can use meat, usually lamb or beef, fish - or prawns or shrimps, or vegetables - green, red or yellow peppers (capsicums) can also be used thinly sliced.


Cook or stir-fry an amount for 4 persons.


Serving:


Serve in a metal Balti dish ( or ordinary dish) by placing the other ingredients in the dish and then pouring a portion of the sauce over them. Eat with a large naan bread.


This meal can also be served with basmati rice, or pilau rice (see recipe index), or ordinary rice, which is served on a plate. Make a ring of rice and place the other ingredients in the middle. Pour the balti sauce over the other ingredients.


Serve with a garnish of fresh chopped coriander. ( Optional:  and/or chopped cashew nuts or pistachio nuts.

Back to recipes INDEXhttp://www.davidsemporium.co.uk/recipesindex.html

  This site comes to you from Harborne, Birmingham, UK

                                 and has been online since 1995

                                          "Davids Emporium"

                Click here for www.davidsemporium.co.uk.

Find out here about “The Birmingham Balti Triangle”, an area of Balti restaurants in Birmingham. Also on the page are downloadable leaflets, recipes, and the history of the development of Balti meals in Sparkhill, Birmingham. Click here for the page.http://www.davidsemporium.co.uk/baltitriangle.html

A typical balti meal with naan bread.

 


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