Coming back to this a bit late I’m not sure if you guys have seen the Hairy Bikers episode where they visit Shababs for a Balti. This YouTube episode has been filmed off somebody’s tv so the quality is poor but, but if you can find their “chicken and egg” series on TV it was one of those episodes.
https://youtu.be/G7CBbWW-4U0?si=-hCXTNakJhMnrzfW

This guy is also on you tube with his version of the same Balti cooked on the link above. He uses a shababs base gravy which I believe is on another of his YouTube episodes
https://youtu.be/cHSERd71R2w

Homemade Balti chicken (madras). With rice and mango chutney.





Too much pulp in this one. Lost the taste/flavour.

Rob

Think that is quite normal when you freeze and defrost stuff like curries. Just water ice crystals form quicker when freezing and also defrost first, thus leaving water around it. I always reheat frozen food like that in a pan, so you can mix it all back together easier and evaporate some of the water.
Looks really yummy anyway.

Have made another Balti chicken and frozen it. Will be interesting to see what happens after defrosting; may give an idea on how much pulp to use. Also now blending the pulp with blitzed onion and fresh garlic, although I think this will actually need pre-cooking. The idea is I will have two pans to make the curry. The base gravy and the pulp. Dispensing with the pan fry onion/garlic approach at the start. No green pepper either. Also omit the green (and red) pepper from the base gravy. I may change my mind on this last idea, but at the moment am not buying into it, for this balti.

Rob

Think that is quite normal when you freeze and defrost stuff like curries. Just water ice crystals form quicker when freezing and also defrost first, thus leaving water around it. I always reheat frozen food like that in a pan, so you can mix it all back together easier and evaporate some of the water.
Looks really yummy anyway.

I'm so enjoying the balti journey.  I just wish I could get a proper one locally so I could truly understand the flavours and uniqueness and why the balti is driving this much passion.