Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on July 13, 2022, 10:31 AM
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Ingredients. Base gravy (not much left) and Pre-cooked Lamb. A few closed-cup white mushroom and a pinch of salt.
(https://www.curry-recipes.co.uk/imagehost/pics/0306681830d64184fb2c45618ba28f12.jpg) (https://www.curry-recipes.co.uk/imagehost/#0306681830d64184fb2c45618ba28f12.jpg)
(https://www.curry-recipes.co.uk/imagehost/pics/77d84d1c35dc642c8dc40e0a7d5b3081.jpg) (https://www.curry-recipes.co.uk/imagehost/#77d84d1c35dc642c8dc40e0a7d5b3081.jpg)
(https://www.curry-recipes.co.uk/imagehost/pics/8aed6d4192ae54155b64b0b5a5e6e35b.jpg) (https://www.curry-recipes.co.uk/imagehost/#8aed6d4192ae54155b64b0b5a5e6e35b.jpg)
Rob
Link to Mick's Birmingham Balti recipes:
www.curry-recipes.co.uk/curry/index.php?topic=47533.0
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Aren't you committing the cardinal sin of balti making here?
That is, cooking it in one pan and then dumping it into a balti pan for serving. Part of the balti experience is the caramelisation that is left on the side of the balti pan when the curry is cooked in it. Even I know that and I've never had one! :wink:
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Aren't you committing the cardinal sin of balti making here?
That is, cooking it in one pan and then dumping it into a balti pan for serving. Part of the balti experience is the caramelisation that is left on the side of the balti pan when the curry is cooked in it. Even I know that and I've never had one! :wink:
Yes, sch! don't tell anyone. If I opened a Balti House I would call it the Slop & Stir. My magic frying pan would be on sale too. It's engraved on the bottom, "Quality Guaranteed".
So, in between photos here I use a vented lid. Things can get cooked down pretty hard and fast, although I rarely rush. Much like the way I tried to recreate the old skool BIR Madras years ago. I don't know if it's obvious from the recent efforts but there is maximum oil separation, a proper puddle. I like it this way. Get the best results and less mess. I could spoon it out to make it look more appetising, perhaps, but then I would have to put it back in again.
As far as the "authentic" Balti high flame cooking goes I really don't feel it's essential; based on the results I am getting with Mick's recipe. Who know's though? Maybe. I recall Jerry (JerryM) was an advocate. I thing he said he got the smokey taste using it. It doesn't seem practical on a commercial scale though, to me. I may be wrong; I often am. Give it a try.
Making a Balti Lamb Saag for you tonight Santa :)
Rob
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Making a Balti Lamb Saag for you tonight Santa :)
I'll be disappointed if I don't see scorch marks and caramelisation on the karahi.