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Balti sauce

Discussion in 'Other Chatter' started by tommy the cat, Jan 7, 2015.

  1. tommy the cat

    tommy the cat Bushcrafter (boy, I've got a lot to say!)

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    After moaning on a few occasions about the mushroom balti we've had delivered.....Ive decided to have a go myself at making one myself.
    Any good tied and tested recipes out there???
    It's got to be reasonably mild for H ..... There seems to be so many different variants I'm not sure where to start...
    Anything Balti wise in your curry book BR? To be honest I'm not sure of the difference in a balti but H reckons she's not as keen on curry...???
     
  2. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Yep there's a balti recipe in there Dave, looks good but its one I've not tried yet
     
  3. homesicksteve

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    Balti is defo a Birmingham thing.

    My opinion is that fresh chopped Coriander is the essential ingredient.
     
  4. Tengu

    Tengu Full Member

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    Ive got the Curry club balti book, but have not tried anything, so I cannot vouch for them.
     
  5. British Red

    British Red M.A.B (Mad About Bushcraft)

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    I blame you for this Dave. I currently have six litres of curry sauce base (onions, garlic and ginger) simmering away. The first batch is destined for a king prawn dhansak, but the next might well be a Balti:). I also have a big pot of Tarka Dal on the go.
     
  6. Macaroon

    Macaroon A bemused & bewildered

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    Eating otters now, eh? .............:)
     
  7. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Just their noses :)
     
  8. tommy the cat

    tommy the cat Bushcrafter (boy, I've got a lot to say!)

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    Mnnnnnnn six litres 😨
     
  9. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Why mess about? Once you have the base sorted, you can knock out anything from a korma to a madras in quarter of an hour.
     
  10. lannyman8

    lannyman8 Bushcrafter (boy, I've got a lot to say!)

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    nom nom nom...
     
  11. tommy the cat

    tommy the cat Bushcrafter (boy, I've got a lot to say!)

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    But what about a balti.. ???😊
     
  12. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Yep, same base for a balti :)
     
  13. lou1661

    lou1661 Full Member

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    Is that recipe from "the curry secret"?
     
  14. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Sure is Louis, an excellent book for those of us who like curries and home cooked meals but can't spend four hours cooking each day.
     
  15. lou1661

    lou1661 Full Member

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    It is a fab book, a great base sauce and I have never had a recipe fail from there.

    It's often quicker to cook from scratch than pop to the Indian restaurant next door!

    Louis
     
  16. British Red

    British Red M.A.B (Mad About Bushcraft)

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    Glad its not just me:). A dinky little book but it really comes into its own when you can or freeze the base sauce.
     
  17. northumbrian

    northumbrian Settler

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    a little heads up for you when you do stage 1 e.g simmering the onions ,garlic and such - shut the kitchen door to the rest of the house ,open all kitchen windows and put the extractor fan on if you have one ! I didn't and the house was stinking of boiled onions and garlic for a few days lol. me mam also went off it ! lmao.
     
  18. lou1661

    lou1661 Full Member

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  19. hammy

    hammy Forager

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    Used the Kris Dillon book for years, however if you want to up your game. I highly recommend this book by Mick Crawford.
    The curry secret book is good but does not give you Bangladeshi Indian restaurant food.
    Bangladeshi being by far the majority of Indian takeaway and restaurants in the UK.
    This book really did end my search for making restaurant quality Indian food at home.
    There is a volume 2 as well with lots of recipes you often see on the chefs specials menus.
    http://www.indiancurryrecipes-cbm.com/
    The same principals apply, base gravy precooked meats etc. All frozen in portions. Defrost then cook any curry you fancy in 15 minutes. 10lts of base frozen in portions in the freezer now.
     
    #19 hammy, Jan 10, 2015
    Last edited: Jan 10, 2015
  20. Tengu

    Tengu Full Member

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    Tommy, your problem might be youre eating at the wrong curry house...

    ...You need a place that does food with all natural ingredients, most curry houses use a heroic amount of additives. (Including enough food colouring to paint a house.)

    Tengu (Dont look at me, I used to work in the industry....)
     

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