Hi
Thanks for that Pete. This may prove usefull in the future.
Regards

Hi
Recipe from the Mangal web site.

Recipe Name : Balti Curry Masala

Required : 500 gms,Skinned Chicken Breast Filled cut into 1 1/2 inch cube, Ghee / Oil 3 Tbsp, Tomatoes 2, Mangal Balti Curry Masala 3 Tbsp., Ginger Garlic Paste 1 Tbsp, Water 1 Cup, Salt to Taste.

Method : Heat Ghee / Oil in a Karahi ( Deep Frying Pan). Fry onions add garlic ginger paste and stir fry. Add Mangal Balti Curry Masala. Add Chicken / Meat and stir fry for 10 minutes, add water & salt, simmer for 5 minutes, garnish with coriander leaves.


Masala Ingredients:   Cardamom, Cinnamon, Coriander, Cumin, Fennel, Fenugreek, Chillies, Asafoetida, Mace.

Regards

Hi
The edition linked by London, was available in WH Smiths.
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Hi

Livo +1

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Hi
The red dot shows the point of the reading, so in the "Tikka" zone.
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Hi

I was wondering if anyone has any experience with one of these toys. http://shop.biggreenegg.co.uk/

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Hi

As people still ask for these on the back of this thread, the links are.

The 1965 part 1 https://curry-recipes.co.uk/curry/index.php?action=dlattach;topic=11650.0;attach=3283

The 1965 part 2 https://curry-recipes.co.uk/curry/index.php?action=dlattach;topic=11650.0;attach=3284

The 1993 https://curry-recipes.co.uk/curry/index.php?action=dlattach;topic=11651.0;attach=3285

Regards

Hi

East End for a lighter taste and Rajah for a more earthy note eg. Balti. 

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Hi

I find myself just returning to the above five, as for Paprika. This I find a useful reference, http://gernot-katzers-spice-pages.com/engl/Caps_ann.html

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Hi

Sadly the only gem I was able do glean from a balti chef was the use of tamarind in his base.   

Regards