Cooking a Balti

I've spent a long time trying to create an authentic balti as served in most Asian restaurants these days. My favourite places are Channis on the Stratford Road just South of Sparkbrook in Birmingham, the Plaza on the Ladypool Road in Sparkbook itself and in particular the Bhano Pool on New Road, in Rubery.
As for cooking a balti at home, I'm pleased with the following recipe. To be honest it is a combination of various recipes that just didn't work alone. Many recipes in books are just too bitter and dark. I think you'll find these two both work fine. Try them both and let me know how you get on.



Brett's Balti

Don't forget to try this alternative

Serves 2


Heat the oil in a pan, When hot, add asafoedita and mustard seed add to pan and fry for 30s on high heat.
Add onion and cook for 3-5 mins on medium heat until soft.
Collect the spices, garlic and ginger and stir in. Cook for 5 mins on medium heat checking it doesn't burn.
Cut the chicken into chunks.
Add the meat or vegetables and sugar if used and stir to coat thoroughly. Cook on medium heat until meat is browned.
Add ½ stock tablet to a cup of boiling water, add pinch salt, teaspoon tomato puree and a bayleaf. Add to pan and cook on low heat for 25 mins.
(After 10 minutes, curry leaves and/or sliced green pepper can be added. After 20 minutes, sliced mushroom can be added.)
Add garam masala, fresh coriander and tomato to pan. Cook on low heat for 3 mins and serve in balti dishes with roti or rice.

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