BALTI SAUCE - BASIC SAUCE FOR ANYTHING GOES CURRY
I believe the word Balti actually means "bucket"....this famous style of curry is cooked in a balti pan, much like a wok. I think the reference to bucket means more that you can throw anything in! I fell in love with balti curries years ago living in Birmingham UK - a few blocks from balti central. What sushi bars are to Vancouver, balti houses are to Birmingham. I know this is a very anglo version of balti sauce, a very mild one at that, but it is quite healthy and light....and not lacking any flavour. It's also fairly quick to prepare compared to some recipes I've tried. You can boost up the heat factor as you wish. I included mainly ready ground spices, but of course you could use whole. If you use whole cardamom seeds or whole coriander I would suggest grinding the spices up after you roast them (otherwise you have a lot of woody bits to deal with). Use the sauce to make any kind of veggie curry and serve with naan or roti on the side. This makes 3 cups of sauce - enough for 4 servings. I like to save half the sauce for a different curry later on. (good for a fridge cleaner curry! :) It also improves overnight, as many sauces do. Hope you enjoy!
Provided by magpie diner
Categories < 60 Mins
Time 1h
Yield 3 cups, 4 serving(s)
Number Of Ingredients 19
Steps:
- Measure out the 8 spices into a bowl (first 8 ingredients). If using fresh chilis then leave those out for now. Warm up a large skillet or pot (ideally cast iron) and bring to med-high heat. Gently roast the spices in the dry skillet -- watching the mixture doesn't burn, keep stirring. After about a minute it will become fragrant and begin to get dark - take it off the heat and pour back into the bowl - set aside.
- Put the skillet back on the heat, add in the oil and bring back to medium high heat. Add in the chopped onion and cook thru until translucent. Once the onion is cooked, add in the ginger and garlic and mix well - watching the garlic doesn't burn. Next add the spice mixture back in, followed by the tinned tomatoes.
- Mix in about 1 cup of water - you want a thick sauce, but not too paste-like. Add in the salt, bay leaves and cardamom seeds.
- Grate the zest off of the lemon, add to the pot, along with the juice from 1/2 of the lemon. Save the other half for later, you may want to add more. Let it all simmer on medium-low.
- For a nice smooth sauce, remove the bay leaves and blend until smooth (an immersion blender works well).
Nutrition Facts : Calories 88.4, Fat 1.6, SaturatedFat 0.2, Sodium 726.6, Carbohydrate 19.7, Fiber 6.2, Sugar 2.5, Protein 3.5
INDIAN LETTUCE BOWLS WITH BALTI PASTE
Vibrant Balti paste, traditionally used for tangy curries, gives amazing flavour to chickpeas in a lettuce bowl. From alive.com.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For Balti Paste Dry Curry: Combine cinnamon stick, cumin seeds, fenugreek seeds, and yellow mustard seeds in dry frying pan. Toast over medium heat for 1 to 2 minutes, stirring steadily, until they begin to release an aroma. Transfer to bowl to cool.
- Place in spice grinder and grind to fine powder. Move to bowl and stir in turmeric and paprika. Set aside.
- For Balti Paste: Heat oil in heavy saucepan. Add onion, garlic, ginger, and whole Thai chili, and sauté over medium heat until soft but not golden. Transfer to blender along with lime zest and juice, and process to a paste. Stir in Balti Dry Curry spice mixture. Set aside to cool. Add salt and pepper to taste.
- For Lettuce Bowls: Place drained chickpeas in mixing bowl. Spoon half the Balti Paste overtop, using a spatula to gently fold it in so chickpeas are lightly coated. Store extra in tightly sealed container in refrigerator for up to 1 week for another use.
- Line 4 serving plates with lettuce leaves. Place scoop of curried chickpeas in lettuce bowl. Scatter with diced tomato and cucumber. Top with generous dollop of yogurt and chopped cilantro. Serve each with lime wedge.
Nutrition Facts : Calories 244, Fat 6, SaturatedFat 3.3, Sodium 379.5, Carbohydrate 42.4, Fiber 9.6, Sugar 5.7, Protein 9.1
ALL-IN-ONE POSH LAMB BALTI
Feed a crowd with this gorgeous slow-cooked curry made from tender lamb shanks
Provided by Sarah Cook
Categories Dinner
Time 4h55m
Number Of Ingredients 38
Steps:
- The day before, mix all the marinade ingredients together. Put the lamb shanks in a roasting tin and rub the marinade all over them. Cover and chill overnight.
- Heat oven to 220C/200C fan/gas 7. Roast the lamb for 20 mins to brown, then reduce the oven to 160C/140C fan/gas 3. Cover the tin tightly with a couple of layers of foil, scrunching well round the sides so that no steam escapes, and return to the oven for another 3 hrs.
- Uncover the lamb and increase the oven to 180C/160C fan/gas 4. Scatter the onions into the juices in the tin, then return to the oven for 30 mins, uncovered. Meanwhile, put the ginger, garlic, 1 can of chopped tomatoes, balti paste, garam masala and sugar into a blender or food processor. Whizz together until fairly smooth. When the onions have cooked for 30 mins, stir the tomatoey paste into the onions and juices with the second can of tomatoes, and return to the oven for a final 30 mins.
- Scatter the lamb with pomegranate seeds and coriander, then serve straight from the tin with cooling yogurt or raita, your favourite Indian pickles, and plenty of rice and breads to mop up the tasty balti sauce.
- The day before, mix all the marinade ingredients together. Put the lamb shanks in a roasting tin and rub the marinade all over them. Cover and chill overnight.
- Heat oven to 220C/200C fan/gas 7. Roast the lamb for 20 mins to brown, then reduce the oven to 160C/140C fan/gas 3. Cover the tin tightly with a couple of layers of foil, scrunching well round the sides so that no steam escapes, and return to the oven for another 3 hrs.
- Uncover the lamb and increase the oven to 180C/160C fan/gas 4. Scatter the onions into the juices in the tin, then return to the oven for 30 mins, uncovered. Meanwhile, put the ginger, garlic, 1 can of chopped tomatoes, balti paste, garam masala and sugar into a blender or food processor. Whizz together until fairly smooth. When the onions have cooked for 30 mins, stir the tomatoey paste into the onions and juices with the second can of tomatoes, and return to the oven for a final 30 mins.
- Scatter the lamb with pomegranate seeds and coriander, then serve straight from the tin with cooling yogurt or raita, your favourite Indian pickles, and plenty of rice and breads to mop up the tasty balti sauce.
Nutrition Facts : Calories 670 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 64 grams protein, Sodium 1.2 milligram of sodium
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