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| Basic Balti Sauce Recipe |
Category: Sauces
Rating:
3.83
Servings: 4
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Ingredients
3 tablespoon vegetable oil
4 onions, chopped
1 small piece of ginger,
1 peeled and grated
1 large garlic clove, crushed
1 tomato, chopped
1 tablespoon paprika
1/2 teaspoon turmeric
1/2 teaspoon cumin (ground)
1/2 teaspoon ground coriander
1 teaspoon chili powder
1 fresh chopped coriander
1 (a handful)
1 salt to taste
Directions: How to Cook Basic Balti Sauce
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 & Davidson)
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Related Recipes:
Recent comments on this recipe:
 | | Lou writes:
Great recipe, I have been searching the web for a simple but tasty recipe
for curry. Will be cooking this up for my partners Birthday, thanks!
Posted on 26 Mar 2008, 09:00 ET
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| johnnyboy writes:
nice recipe,but i have found adding 1 chopped green bell pepper 5 minutes
after the onion-ginger-garlic combo really gets close to the "take away"
taste when the finished sauce is liquidised.
Posted on 01 Jun 2008, 10:34 ET
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| amber101 writes:
i have been looking for a simple recipe for ages and this looks perfect i
will be trying this tomorrow!
Posted on 24 Apr 2009, 15:41 ET
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| Marilyn writes:
Sounds great, but what is the second last ingredient? All it says is a
handful? Thx.
Posted on 29 Aug 2009, 18:41 ET
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| Barbara writes:
Marilyn, I'm not the author but I'm pretty sure that is all about the
coriander (cilantro), it might be correct to read it as (1) bunch, or about
1 handful of coriander leavers (cilantro).
Posted on 02 Sep 2009, 18:11 ET
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| khud begum writes:
A handful of coriander it is. You can find this recipe at recipesource.com
Posted on 07 Oct 2009, 02:45 ET
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| Jess writes:
Just used this recipe and am amazed - my first curry success - thankyou!
Posted on 29 Dec 2009, 18:28 ET
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| pathak writes:
This is just like a recipe for a curry masala :-s
Posted on 16 Jan 2010, 19:36 ET
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| lynnette writes:
A more easyier way to cook balti curry
Boil 3 potatoes, for ten min
Get a large caserol dish....
.chop 1 onion
.chop 1 carrot
.chop 1 mushroom
.chop 1 crouette
.chop 3 breast of chicken, fling all the above together into the caserol
dish then chop the potatoes and mix with everything in the casserol dish
then add a jar n a half of balti curry sauce...........leave to cook for an
hour n 15 min and then serve with rice, its so easy to add n leave to cook,
this will serve up to 3 people
Posted on 03 Apr 2010, 16:30 ET
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| zaeneb writes:
lmiydsfhyrfsxcjkzekvzebxczdfzgb
Posted on 04 May 2010, 08:23 ET
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| Polly writes:
This recipe is similar to mine but i'm lighter on the ginger and much
heavier on the coriander leaf. I also add 2 tablespoons of tomato puree.
Lynnette - The whole point of the ingredients is so that you are not using
a jar of pre made gloop. The sauce you are making is free from all the
thickeners and whatever else they bung in these jars.
Posted on 28 Aug 2010, 15:23 ET
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| Richard webb writes:
Stuff in jars is absolute crap,believe me I've tried em all,make your own
and experiment until you find one you like ...
Posted on 02 Sep 2010, 04:26 ET
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