Balti Curry Paste is a modern British recipe for a classic curry of lamb and potatoes in a thick aromatically-spiced gravy with yoghurt that has become a staple of British Indian Restaurant (BIR) cuisine. The full recipe is presented here and I hope you enjoy this classic British version of: Balti Curry Paste.
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This is an hybrid recipe, based on typical balti restaurant spices and the ingredients on a range of commercial balti pastes. Simply dilute with water and add to fried meat and/or vegetables then boil rapidly until the sauce has thickened to your liking.
Method:
Place a dry non-stick pan over medium heat. Individually add the whole spices (cardamom, coriander, cumin and fennel). Toast for 90 seconds to 2 minutes until aromatic then turn out onto a plate to cool. Also toast the desiccated coconut until golden brown and aromatic. Once cooled, combine in a spice or coffee grinder with the turmeric, chilli powders and garam masala. Render to a fine powder then turn into a bowl. Mix in the gram flour and lemon juice then add enough water to form a paste. Set aside until needed.
Place a balti, wok or kadai over high heat. Add the oil and when hot add the mustard seeds. Cook for about 2-3 minutes until they splutter the add the cinnamon. Cook for 1 minute then add the onions and cook for 3 minutes. Now stir in the garlic and ginger, and stir-fry for 2 minutes.
Stir in the spice paste and cook for 1 minute before adding the tomatoes and 250ml (1 cup) water. Bring everything to a boil, reduce to a simmer and continue cooking for about 10 minutes until thick. You can use immediately or you can cool down and store in the refrigerator. It will keep in a sealed container for up to 1 month.
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