Recipe#11790

Title: Balti Curry

Newsgroups: rec.food.recipes 
 From: trev@fiveg.icl.co.uk (T.Hall) 
 Subject: COLLECTION: Balti curry 
 Message-ID: <9401070716.AA00307@fiveg.icl.co.uk> 
 Organization: Taronga Park BBS 
 Date: Fri, 7 Jan 94 07:16:33 GMT 

BALTI GARAM MASALA
 4 1/2 tablespoons corriander seeds
 2 1/2 tablespoons white cummin seeds
 5 teaspoons aniseed
 5in * 2in piece of cassia bark
 1 1/2 tablespoons green cardamom seeds
 1 tablespoon cloves
 1 1/2 teaspoon dried mint leaves
 1 tablespoon dry rose petals (optional)
 1 teaspoon saffron (optional)
 Lightly roast everything under a grill or in a low oven. Do not let the spices
 burn. Cool and grind to a fine powder using a coffee grinder and store in an
 airtight jar.
 BALTI MASALA PASTE
 Garam masala as above
 Approx 6 fl oz vinegar
 Approx 6fl oz vegetable oil
 Mix the spices to a thick paste with the vinegar. Stand for 10 minutes.
 Heat the oil and fry the mixture for 5 minutes.
 Store in steralised jars in the refridgerator.
 BALTI MURGH SKARDU
 1 1/2 lb /675g boneless, skinless chicken, cubed
 2 tablespoons vegetable oil
 3-6 cloves garlic
 8oz/225g onion finely chopped
 3-4 tablespoons Balti masala paste
 1/4 pint double cream
 2 tablspoons granulated sugar
 7 fl oz chicken stock or water
 1 tablespoon Balti garam masala
 1 tablespoon finely chopped fresh corriander
 salt to taste
 Spices
 1 teaspoon sesame seeds
 1 teaspoon white poppy seeds
 1/2 teaspoon fennel seeds
 1/2 teaspoon lovage seeds
 2-3 brown cardamom seeds
 2 in cassia bark
 Heat the oil in a deep frying pan and fry the garlic and spices for 30 seconds.
 Add the onion, turn down the heat and cook for 10 minutes or so until onions are
 soft and begining to colour at the edges.
 Add the masala paste and chicken, turn up the heat and stir fry for 5 minutes.
 Add the cream and sugar and then little by little the stock, stirring well.
 Simmer gently for 10 minutes.
 Add the garam masala, corriander and salt to taste.
 Serve with rice.
 BALTI PRAWNS
 1 1/2 lb/675g prawns
 2 tablspoons vegetable oil
 3 cloves garlic thinly sliced
 8oz/225g onion finely chopped
 3 tablespoons Balti masala paste
 1 tablspoon tomato puree
 up to 4 fresh green chillies, chopped
 1 small red or green pepper, cut into small diamonds
 2 tablespoon Balti garam masala
 1 teaspoon paprika
 salt to taste
 Heat oil in a frying pan and stir fry the garlic for 30 seconds. Add the onion,
 turn down the heat and cook for 10 minutes or so until soft and brown at the
 edges.
 Add the masala paste and tomato puree and stir well.
 Add the prawns.chillies and green pepper. Raise the heat and bring to a brisk 
 sizzle. Stir fry for 5-8 minutes.
 Add the paprika, garam masala and salt to taste plus a small amount of water if
 the mixture is sticking. The end result should be dryish.
 If using raw prawns stir fry for another five minutes to ensure they are cooked
 through.
 Serve with naan bread or rice.
 BALTI SPECIAL CHUTNEY
 1 large onion thinly sliced
 4 cherry tomatoes
 1 green chilli, finely chopped
 1 teaspoon bottled vinegared mint
 1 tablespoon coarsely chopped fresh corriander
 juice of 1 lemon
 salt to taste
 Mix all ingredients together.
 Can be served immediately but is better if left covered in the fridge for
 24 hours.