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Author Topic: GLASGOW BALTI  (read 30,819 times)

AI Summary
The discussion revolves around a recipe for Glasgow Balti, featuring pre-cooked chicken and a variety of ingredients including green pepper, onion, tomato, and a special red sauce mix. Several users shared their experiences trying the recipe, with one noting that it turned out well using a different base sauce, while another suggested that the recipe does not align with traditional Balti standards due to the absence of a proper Balti garam masala. The community engaged in a dialogue about improving the recipe, particularly regarding the use of spices and the preparation of vegetables.

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Offline bigboaby1

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GLASGOW BALTI
« on: January 13, 2013, 10:13 AM »
Glasgow pre cooked chicken 8 PIECES
1/4 GREEN Diced Pepper
1/2 SMALL ONION FINELY CHOPPED
1 SMALL FINELY CHOPPED TOMATO
GOOD PINCH Fresh Coriander
1 TSP Garlic Ginger paste
1 TSP Tomato Pur?e
1 TSP METHI
1 TSP GREEN CHILLI SAUCE  (recipe below)
1 TBL spoon RED SAUCE MIX (recipe below)
1 TBL Patak's Mixed Pickle
THE GLASGOW  Base Sauce

Method

STEP 1... ADD YOUR GARLIC AND GINGER.. TOMATO PUR?E.. METHI.. CHILLI SAUCE..
FRESH CORIANDER.. PRE COOKED CHICKEN AND I CHEF SPOON BASE SAUCE TO A
DRY PAN AND THEN TURN ON GAS TO A HIGH HEAT COOK FOR A 2 MINUTES

STEP 2..ADD MORE BASE SAUCE UNTIL YOU THINK YOU HAVE THE DESIRED AMOUNT
FOR A PORTION SIZE COOK FOR A FURTHER 2 MINUTES

STEP 3..ADD MIXED PICKLE AND YOUR RED SAUCE MIX COOK FOR A FUTHER 5 MINUTES
DONE

RED SAUCE MIX
LGE TUB OF NATURAL YOGHURT 300ML
1 TSP RED FOOD COLOURING POWDER
1 TSP DEEP ORANGE FOOD COLOURING
MIX ALL TOGETHER
THIS WILL DO ABOUT 10 CURRY'S.......RATHER THAN ADDING FOOD COLOURING AND YOGHURT TO YOUR CURRY'S THIS MIX IS READY MADE SO SAVE'S A LOT OF TIME..YOU WILL FIND THIS IN MOST GLASGOW TAKEAWAYS

GREEN CHILLI PASTE
ONE BIG HANDFUL OF BIRDSEYE GREEN CHILLI'S AND SOME VEGETABLE OIL AND BLITZ INTO PASTE

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Offline haldi

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Re: GLASGOW BALTI
« Reply #1 on: January 13, 2013, 10:31 AM »
you are amazing
thanks so much for posting these
I have a lot of frozen base to use, before I can try your recipe
But I must admit that I'm thinking of binning the old, and trying yours soon
Do you precook vegetables or potatoes at your place?
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Offline Martinwhynot

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Re: GLASGOW BALTI
« Reply #2 on: January 13, 2013, 10:45 AM »
Right!

That's lunch sorted then, he-he!  Will make and report...
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Offline Martinwhynot

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Re: GLASGOW BALTI
« Reply #3 on: January 14, 2013, 08:28 AM »
Hi all,

I made the balti using BB1s takeaway base.  As with the other curries I made and reported on (Saturday night post and piccies) this one turned out really well.

In fairness I've never ordered a balti in Glasgow so had nothing to benchmark it against.  Nevertheless, this is a keeper for me, as I'm sure every dish that gets posted will be.  The base is they key here even more than it is for other methods.

No pictures I'm afraid, it was cooked and eaten while we were clearing up the carnage from Saturday nights curries and I simply forgot to take any!

Regards to all

Martin
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Offline foureyes1941

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Re: GLASGOW BALTI
« Reply #4 on: May 02, 2016, 02:55 PM »
Hi, (A newbie here) I cooked this last weekend using Jb's base sauce and was really pleased with it. The only problem was I couldn't see what to do with the onions/tomatoes and peppers in the recipe so I just cooked them separately and then added them at the end. Thumbs up from the other half
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Offline Secret Santa

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Re: GLASGOW BALTI
« Reply #5 on: May 02, 2016, 10:06 PM »
Quote from: foureyes1941 on May 02, 2016, 02:55 PM
Hi, (A newbie here) I cooked this last weekend using Jb's base sauce and was really pleased with it. The only problem was I couldn't see what to do with the onions/tomatoes and peppers in the recipe so I just cooked them separately and then added them at the end. Thumbs up from the other half

It's not a Balti in any real sense of the word. Like most Baltis outside of Brum it's just a standard curry served up in a Balti dish usually.

The onion and tomato being "finely chopped" suggests they should be fried at the start of the curry. The pepper being "diced" suggests it's meant to be seen in the final dish so it could be fried at the start or thrown in after the base has been added or deep fried and added late in the cook like they do in BIRs.

To me this is a chicken achari curry anyway because of the dollop of mixed pickle being added. At the very least to be anywhere close to a "real" Balti it would have to include a decent balti garam masala which this recipe clearly does not.
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Offline foureyes1941

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Re: GLASGOW BALTI
« Reply #6 on: May 03, 2016, 06:57 PM »
Hi. thank you for taking the trouble to answer , what balti garam masala would you suggest for when I have another go making the changes that you suggest.
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Offline Secret Santa

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Re: GLASGOW BALTI
« Reply #7 on: May 03, 2016, 10:17 PM »
Quote from: foureyes1941 on May 03, 2016, 06:57 PM...what balti garam masala would you suggest...

Honestly I don't know. There's a thread on here somewhere where a couple of our now apparently departed forum members were working toward one but they left before finishing it.

I copied this one from some website...it might be Pat Chapman's version:

    4 1/2 tbsps. Dhania seeds
    2 1/2 tbsps white Jeera seeds
    5 tsp. Aniseed
    25 gms. Dalchini
    1 1/2 tbsp. green Elaichi seeds.
    1 tbsp. Cloves
    1 1/2 dried Mint leaves
    5 Bay leaves
    1 tbsp. dry Rose petals
    1 tsp. Saffron

The rose petals may be hard to come by but you can use rose water (not in the masala!) which is available from some Indian shops.

Dhania = coriander
Jeera = cumin
Dalchini = cassia bark ( or cinnamon)
Elaichi = cardamom

The bay leaves should be Asian type, not European.
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Offline foureyes1941

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Re: GLASGOW BALTI
« Reply #8 on: May 03, 2016, 10:35 PM »
Thank you for that, I have just come back from 3 months in India so am well stocked up on the spices , so here goes, will try again this week, Thank you
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Offline Secret Santa

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Re: GLASGOW BALTI
« Reply #9 on: May 03, 2016, 10:48 PM »
Here's the link to the Balti thread where all things Balti are discussed, including a GM somewhere in the 54 pages!

https://curry-recipes.co.uk/curry/index.php/topic,12276.0.html
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