Balti Recipes From Birmingham Food

CHICKEN BALTI CURRY FROM BALTI TRIANGLE

Steps:

• First assemble the spices: mustard seeds in one small bowl, the rest can be mixed together in another bowl. Put the onion in one bowl. Put the garlic and ginger in another small bowl.
• To begin the curry, heat the oil in a large pan. Once hot but not smoking, add the lightly crushed mustard seeds, cook for 30 seconds only, beware they may pop and spit out of the pan.
• Add the chopped onion, lower the heat and cook for approx 3-5 minutes until soft but not colored.
• Then, add all the spices plus the garlic and ginger. Cook on a medium heat taking care to ensure the spices don't burn.
• Add the chicken, stirring well to make sure all the chicken is coated in the spices. Cook for 10 minutes stirring occasionally to make sure the chicken or spices are not burning.
• Finally, add the stock, the tomato purée, a small pinch of salt and the bay leaf. Stir again and then lower the heat. Cook gently for 25 minutes until the chicken is cooked through and tender.
• Finally add the cilantro/coriander and tomato, stir and cook for a further 3 minutes.

BALTI BEEF

Steps:

• BALTI SAUCE:.
• Melt the ghee in a wok or large skillet over medium-high heat.
• Add the onions and garlic and ginger paste and stir-fry for about 5 minutes, until the onions are golden brown.
• Stir in the tomatoes, then add the paprika, turmeric, cumin, coriander, red chili powder (cayenne), cardamom, bay leaf, and salt and pepper to taste.
• Bring to a boil, stirring, then reduce the heat and simmer for 20 minutes, stirring occasionally.
• Let the sauce cool slightly, then remove the bay leaf and pour the mixture into a food processor or blender and process to a smooth sauce.
• BEEF:.
• Wipe out the wok and return it to medium-high heat. Add the ghee and melt.
• Add the onion and garlic and stir-fry for 5-8 minutes, until golden brown.
• Add the bell peppers and continue stir-frying for 2 minutes.
• Stir in the beef and continue stirring for 2 minutes, until it starts to turn brown.
• Add the balti sauce and bring to a boil. Reduce the heat and simmer for 5 minutes, or until the sauce slightly reduces again and the bell peppers are tender.
• Adjust the seasoning, if necessary.
• Garnish with cilantro sprigs and serve with Indian bread.