Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: madpower on March 09, 2020, 09:23 AM
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A mate of mine was making us a curry with a jar of pataks balti sauce,i asked for a taste of it out the jar and the first thing that sprang to mind was that it tasted similar to a bir kitchens tomato sauce i once sneaked a taste off,it tastes mildly tangy and quite tomatoey,so as i like to experiment i went and bought a jar and liquidized it and i made some bir curries using the same amount of the balti sauce instead of using the watered down tomato puree version to cook the spices in ,the curries i have made are so much tastier,i feel it was a big step forward and i wont be turning back,maybe the purists may not like it so perhaps they could look at the ingredients on the jar and have ago at making your own
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More information needed. I followed the first bit up to where you liquidised the jar of Pataks Balti sauce. What happened after that?
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As I understand it, the Patak's balti paste was used after liquidising as a substitute for diluted tomato pur
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I used a chefs spoon of the balti sauce to cook out my spices rather than using the watered down tomato puree method before adding my base,i still make the curries bir style,i feel it is a tad closer to tasting like a bir than i have achieved before,sorry for not making it more clear Livo i hope this helps
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Correct phill
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I used a chefs spoon of the balti sauce to cook out my spices
Please clarify - what exactly do you mean by 'cook out' please? I understand frying, baking, grilling, etc. but not 'cook out'.
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Sorry george, just a term i picked up from some were,basically boiling your spices in the balti sauce to cook out the rawness of the spices before adding your base.
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Please clarify - what exactly do you mean by 'cook out' please? I understand frying, baking, grilling, etc. but not 'cook out'.
I would say that the nearest BIR term is "bhuna (https://www.curry-recipes.co.uk/curry/index.php?topic=7698.msg67015#msg67015)" (also "bhoona", "bhunao", etc). The phrase "cook out" is used by many chefs to describe a process, normally involving frying, in which the aim is to "cook out" (="remove by cooking") some unwanted element (rawness, excessive moisture, etc) in the things that one is "cooking out".
** Phil.
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Many thanks for clarifying the possible meaning. I've heard professional chefs use the term on the radio and it always sounds a bit odd. Why not simply say the ingredient was cooked or fried? Another strange phrase from the English language which I often wonder about is when shop assistants ask if I am all right, like they are implying I look unwell.
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So I assume the liquidising process is a dilution with water.
I've been using this recipe for Balti Paste for about 10 years now. It has produced some nice curry dishes and salvaged some not so good ones as well.
https://www.kidspot.com.au/kitchen/recipes/balti-paste-scratch/n805h9rv (https://www.kidspot.com.au/kitchen/recipes/balti-paste-scratch/n805h9rv)
Check Mallika Basu 321desicooking video on YouTube from 2013. They look like 3 tasty and easy dishes using the same Pataks paste.
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I've been using this recipe for Balti Paste for about 10 years now. It has produced some nice curry dishes and salvaged some not so good ones as well.
https://www.kidspot.com.au/kitchen/recipes/balti-paste-scratch/n805h9rv (https://www.kidspot.com.au/kitchen/recipes/balti-paste-scratch/n805h9rv)
Do you use olive oil, as stated in the recipe, or do you substitute something more authentically Indian/sub-contintental, Livo ?
** Phil.
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No Phil. I use vegetable oil. I have so far only made this using dried whole Kashmiri chilli.
The recipe states that this will keep for a year. I've had no problem with 2 years in the fridge as the last time I made 3 jars. It's nearly all gone.
I've always intended to research and use different spices to produce different flavoured pastes in the same manner, but just never got around to it.
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Once again with Patak's there are 2 different products carrying the same principal name. Balti in this instance. There are 2 distinct Balti products. Balti Spice Paste and Balti Curry Paste (Tomato and Coriander) as the OP says this is a Tomato sauce hack, we must assume he is using the latter since the other one has no tomato at all.
The video on youtube I referred to also uses this Tomato Coriander version.
The ingredients in the 2 different products are quite different in this instance so they would not be readily substituted.
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Just to add to that mix Pataks also do an "Indian Balti curry Paste" with German writing on the Jar, as you say Balti Spice and Balti Paste are different, the confusion goes on.
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Just to confirm it is the balti sauce i use,i have experiment with the paste and i never really had any results worthwhile reporting
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This one ?
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Or one of these?
The bottom one does not contain any tomato.
I believe the one that you've pictured Mickyp is actually what is sold out here as a Simmer Sauce. Not available out here any more in Balti variety. No other ingredients required. Add meat and jar contents to simmer, which is different to a spice paste.
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Tbh i will have a go at your posted recipe link and keep it in a jar.
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I've been using it for nearly 10 years. Onions, g & g, tomato, a few base spices and some base gravy, pre-cooked lamb. Throw in a few tablespoons of this paste along with whatever else you fancy. I usually do it in the pressure cooker.
This paste has rescued more than 1 ordinary curry. On the odd occasion when something hadn't worked, a tablespoon of this paste has turned it into a presentable dish.
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Thats the one mickyp