BALTI HOUSE CURRY SAUCE
A great base sauce for use in all kinds of curries, what Indian restaurants use - my version is a distillation of several I've tried. I use my own home made curry powder without any chili so sauce is not hot, this allows better control of heat when using in curries but is not mandatory! Fresh chili can be added if preferred.
Provided by Steve Lloyd
Categories Curries
Time 45m
Yield 4-6 pints
Number Of Ingredients 13
Steps:
- In a large pan or wok heat the oil to a medium heat.
- Add the garlic and ginger and fry for 2 minutes.
- Add the onion and fry for 3-4 minutes stirring frequently.
- Add the pepper, carrot, tomatoes, tom puree, milk and half the fresh coriander.
- Bring to the boil then reduce the heat and simmer gently for 15 minutes, stirring occasionally Add the curry powder, sugar and salt and mix thoroughly, simmer for another 15 minutes.
- Remove from heat and cool.
- Add the remaining coriander and liquidise using a blender, the hand held kind works best.
- Mixture may be used immediately (see my balti recipe) or frozen and kept for upto 12 months- I use disposable plastic pint glasses.
Nutrition Facts : Calories 480.8, Fat 30, SaturatedFat 7.5, Cholesterol 24.4, Sodium 715.6, Carbohydrate 45.6, Fiber 8.5, Sugar 30.7, Protein 13.1
BALTI SAUCE - BASIC SAUCE FOR ANYTHING GOES CURRY
I believe the word Balti actually means "bucket"....this famous style of curry is cooked in a balti pan, much like a wok. I think the reference to bucket means more that you can throw anything in! I fell in love with balti curries years ago living in Birmingham UK - a few blocks from balti central. What sushi bars are to Vancouver, balti houses are to Birmingham. I know this is a very anglo version of balti sauce, a very mild one at that, but it is quite healthy and light....and not lacking any flavour. It's also fairly quick to prepare compared to some recipes I've tried. You can boost up the heat factor as you wish. I included mainly ready ground spices, but of course you could use whole. If you use whole cardamom seeds or whole coriander I would suggest grinding the spices up after you roast them (otherwise you have a lot of woody bits to deal with). Use the sauce to make any kind of veggie curry and serve with naan or roti on the side. This makes 3 cups of sauce - enough for 4 servings. I like to save half the sauce for a different curry later on. (good for a fridge cleaner curry! :) It also improves overnight, as many sauces do. Hope you enjoy!
Provided by magpie diner
Categories < 60 Mins
Time 1h
Yield 3 cups, 4 serving(s)
Number Of Ingredients 19
Steps:
- Measure out the 8 spices into a bowl (first 8 ingredients). If using fresh chilis then leave those out for now. Warm up a large skillet or pot (ideally cast iron) and bring to med-high heat. Gently roast the spices in the dry skillet -- watching the mixture doesn't burn, keep stirring. After about a minute it will become fragrant and begin to get dark - take it off the heat and pour back into the bowl - set aside.
- Put the skillet back on the heat, add in the oil and bring back to medium high heat. Add in the chopped onion and cook thru until translucent. Once the onion is cooked, add in the ginger and garlic and mix well - watching the garlic doesn't burn. Next add the spice mixture back in, followed by the tinned tomatoes.
- Mix in about 1 cup of water - you want a thick sauce, but not too paste-like. Add in the salt, bay leaves and cardamom seeds.
- Grate the zest off of the lemon, add to the pot, along with the juice from 1/2 of the lemon. Save the other half for later, you may want to add more. Let it all simmer on medium-low.
- For a nice smooth sauce, remove the bay leaves and blend until smooth (an immersion blender works well).
Nutrition Facts : Calories 88.4, Fat 1.6, SaturatedFat 0.2, Sodium 726.6, Carbohydrate 19.7, Fiber 6.2, Sugar 2.5, Protein 3.5
HEALTHIER CHICKEN BALTI
A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers
Provided by Angela Nilsen
Categories Dinner, Main course
Time 55m
Number Of Ingredients 22
Steps:
- Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.
- Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.
- Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.
Nutrition Facts : Calories 217 calories, Fat 6.6 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 10.2 grams carbohydrates, Sugar 8.2 grams sugar, Fiber 2.5 grams fiber, Protein 30.2 grams protein, Sodium 0.5 milligram of sodium
BASIC CURRY SAUCE
This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great over baked potatoes.
Provided by Lom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 32
Number Of Ingredients 16
Steps:
- Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
- Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
- Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
- Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
- Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
- To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.
Nutrition Facts : Calories 24.8 calories, Carbohydrate 2.4 g, Cholesterol 0.2 mg, Fat 1.6 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 0.6 g
BASIC CURRY SAUCE
Make batches of this versatile curry sauce
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Yield Makes 1 litre
Number Of Ingredients 6
Steps:
- Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn. Stir in curry paste and cook for another min.
- Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.
More about "balti sauce basic sauce for anything goes curry recipes"
EASY CHICKEN BALTI RECIPE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
5/5 (5)Total Time 30 minsCategory Main CoursePublished Jun 18, 2022
HOME MADE BALTI SAUCE (CLASSIC) - GIVE ME SOME SPICE!
From givemesomespice.com
Reviews 19Servings 8Cuisine IndianCategory Curry, Main Course
- Prepare the onions, ginger and garlic. Chop the onions in slices, the garlic in small pieces and grate the ginger
- In a saucepan, add the oil and mustard seeds. Once the mustard seeds pop, add the curry leaves, onions, ginger and garlic. Keep stirring and make sure the garlic doesn't get burnt or it will ruin the taste of the sauce.
- In a separate hot griddle or frying pan, lightly toast the spices: cinnamon, ground coriander, turmeric, paprika, garam masala, ground cumin and chilli powder together. Keep the heat low and keep moving them with a wooden spoon until you get the fragrance of the spices. Remove the mixture in a bowl and allow to cool.
- Once the onions, garlic and ginger mixture is cooked, add the spice mixture and lower the heat.
CLASSIC BRITISH CHICKEN BALTI CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (32)Total Time 1 hr 5 minsCategory Dinner, Entree, LunchCalories 181 per serving
CHICKEN BALTI CURRY - INDIAN TAKEAWAY RECIPE - BY …
From flawlessfood.co.uk
FOODCOMBO
EASY CURRY SAUCE - SAUCE FANATIC
From saucefanatic.com
AUTHENTIC BALTI RECIPES – THE BIRMINGHAM BALTI BOWL CO.
From thebirminghambaltibowlco.com
BALTI SAUCE - BASIC SAUCE FOR ANYTHING GOES CURRY RECIPE
From recipeofhealth.com
BRITISH CURRY RECIPES: QUICK BALTI CURRY SPICE BLEND - THE …
From thespruceeats.com
SPECIAL BALTI RECIPE - QUICK AND EASY BY THE CURRY GUY
From greatcurryrecipes.net
BALTI SAUCE BASIC SAUCE FOR ANYTHING GOES CURRY RECIPES RECIPE
From food-recipe.info
CHICKEN BALTI RECIPE - BBC FOOD
From bbc.co.uk
BEST BALTI SAUCE BASIC SAUCE FOR ANYTHING GOES CURRY RECIPES
From alicerecipes.com
BALTI SAUCE BASIC SAUCE FOR ANYTHING GOES CURRY RECIPES
From wikifoodhub.com
BALTI SAUCE - BASIC SAUCE FOR ANYTHING GOES CURRY RECIPE
From pinterest.com
BALTI CURRY | AUTHENTIC VEGETARIAN AND VEGAN RECIPES | TRADITIONAL ...
From givemesomespice.com
AUTHENTIC CHICKEN BALTI RECIPE | THE CURRY GUY
From greatcurryrecipes.net
CHICKEN BALTI RECIPE | ONE PAN BALTI CURRY | THE CURRY …
From greatcurryrecipes.net
You'll also love