Basic Balti Sauce Recipe - Cooking Index
Basic Balti Sauce Recipe - Cooking Index
| 3 tablespoons | 45ml | Vegetable oil |
| 4 | Onions - chopped | |
| 1 | Ginger | |
| Peeled and grated | ||
| 1 | Garlic clove - crushed (large) | |
| 1 | Tomato - chopped | |
| 1 tablespoon | 15ml | Paprika |
| 1/2 teaspoon | 2.5ml | Turmeric |
| 1/2 teaspoon | 2.5ml | Cumin - (ground) |
| 1/2 teaspoon | 2.5ml | Ground coriander |
| 1 teaspoon | 5ml | Chili powder |
| Fresh chopped coriander | ||
| (a handful) | ||
| Salt to taste |
Heat the oil in a large saucepan over moderate heat. Fry the onions, ginger and garlic until the onions are translucent. Add the tomato and stir-fry, breaking it up with the spoon.
Pour in 300 ml / 1/2 UK pint water, and stir in the other ingredients. Bring to the boil. Lower heat, cover and simmer for 30 minutes. Remove from heat and allow to cool. Pour into a blender or food processor and liquidize.
Note: this is only one formula of thousands possible. There's no more a single recipe for Balti sauce than there's a single recipe for chili. Some cooks like more garlic, some more chili powder; some use fresh chilies as well: some add yogurt, coconut, cream...you name it.
Adapted from 100 BEST BALTI CURRIES, Lowe and Davidson
Source:
http://www.ibmpcug.co.uk/~owls/balti"recipes.htm
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