Category: Sauces
Rating:
3.69
Servings: 4
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)
Related recipes:
The East: Velvety-Warm Mustard-Pepper Sauce
Gene's Indian Kabob Sauce (Lacto)
Fiery Chile Mustard Relish (Bengali Kasundi)
Cucumber Pachadi
Basic Balti Sauce
Recent comments and reviews for 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| Jess writes: Just used this recipe and am amazed - my first curry success - thankyou! Posted on 29 Dec 2009, 18:28 ET |
| pathak writes: This is just like a recipe for a curry masala :-s Posted on 16 Jan 2010, 19:36 ET |
| 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 |
| 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 |
| 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 |
| Andrew writes: I bought the Lowe and Davidson book on the strength of this recipe and it's a great book. However, checking the above recipe it's 1 TEASPOON of paprika not TABLESPOON. Posted on 24 Sep 2010, 07:56 ET |
| Lex writes: I`m gonna definatly try this recipe but what I don`t understand is why liquidize it?Is it so important to do this? @Lynnette-thanks for the idea but we wouldn`t be looking for a recipe if we prepared to by a jar of ready made! @Andrew-thanks for the amendment.Is the book any good? Posted on 10 Dec 2010, 13:26 ET |
| debra taylor writes: im gunna try making the curry but not sure on the handful of what ? its 2nd last on recipe :] debz_baby05@hotmail.co.uk Posted on 23 Jan 2011, 05:00 ET |
Add your comment: