Balti(s)

[Kashmiri Bob]

Made a double batch of kushi base recently. 








Didn

[solarsplace]

Blimey GOTG

What a curry mission. Great looking curry in those photos 

I love the Kushi book, base, spice mix and recipes too. Just realised that I have not made them in ages - thank you for reminding me! - must make up a batch when the current freezer load of Zaal is depleted.

This book still deserves a lot of attention IMHO - and for some reason does not seem to get all the praise I think it deserves...

Regards

[Unclefrank]

Looking good, what recipe are you using for the Balti Garlic Chicken?

I do cook my Balti in one of these http://dadibhais.com/index.php/kitchen/cookware/indian-oriental-woks/indian-karahi-woks/round-karahis/black-kadai-14.html

You get more of the scrape back residue than normal because of the height, material and heat distribution, whether this is the key, might be might not be, i also try to set the garlic/ginger paste on fire, little like flambe, just before i add the onions. It gives more of a nutty flavour.

I have made a Balti in a normal omelette pan  http://dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans/black-iron-omelette-pans-with-tubular-handles/black-iron-omelette-pan-9-23cm.html

And didn't get that taste, if you know what i mean.

Just about to make about 20 Baltis as i type this.

[Unclefrank]

Solarsplace i agree with you an excellent book, i couldn't be without it. Great base and mix.

[Malc.]

This book still deserves a lot of attention IMHO - and for some reason does not seem to get all the praise I think it deserves...

Indeed Russ, I love the recipes in this book. Time to knock up another batch me thinks.

Great looking curry GOTG, making me salivate.

[Kashmiri Bob]

Looking good, what recipe are you using for the Balti Garlic Chicken?

I do cook my Balti in one of these http://dadibhais.com/index.php/kitchen/cookware/indian-oriental-woks/indian-karahi-woks/round-karahis/black-kadai-14.html

You get more of the scrape back residue than normal because of the height, material and heat distribution, whether this is the key, might be might not be, i also try to set the garlic/ginger paste on fire, little like flambe, just before i add the onions. It gives more of a nutty flavour.

I have made a Balti in a normal omelette pan  http://dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans/black-iron-omelette-pans-with-tubular-handles/black-iron-omelette-pan-9-23cm.html

And didn't get that taste, if you know what i mean.

Just about to make about 20 Baltis as i type this.

Nice one Frank! I'll order one of those woks.  Had a feeling I'd need something like that, but thought I may as well have a go anyway.  I have noticed at the kushi when waiting for TAs there are never sounds of chef's spoon bashing the sides of pans coming from the kitchen.  What you can hear is the sound of scrape/stirring, lots and lots of scrape/stirring.  Everything must be done using iron.  I would also like to serve my balti in black iron dishes.  I got two really nice dinky ones and spent ages carefully seasoning them, but now it

[DalPuri]

Looking good, what recipe are you using for the Balti Garlic Chicken?

I do cook my Balti in one of these http://dadibhais.com/index.php/kitchen/cookware/indian-oriental-woks/indian-karahi-woks/round-karahis/black-kadai-14.html

You get more of the scrape back residue than normal because of the height, material and heat distribution, whether this is the key, might be might not be, i also try to set the garlic/ginger paste on fire, little like flambe, just before i add the onions. It gives more of a nutty flavour.

I have made a Balti in a normal omelette pan  http://dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans/black-iron-omelette-pans-with-tubular-handles/black-iron-omelette-pan-9-23cm.html

And didn't get that taste, if you know what i mean.

Just about to make about 20 Baltis as i type this.

Nice one Frank! I'll order one of those woks.  Had a feeling I'd need something like that, but thought I may as well have a go anyway.  I have noticed at the kushi when waiting for TAs there are never sounds of chef's spoon bashing the sides of pans coming from the kitchen.  What you can hear is the sound of scrape/stirring, lots and lots of scrape/stirring.  Everything must be done using iron.  I would also like to serve my balti in black iron dishes.  I got two really nice dinky ones and spent ages carefully seasoning them, but now it

[George]

Added a tsp of kewra water .....Definitely part of the kushi balti taste, and an essential ingredient. 

Your curries look excellent.

Was it you who's actually been to the Kushi restaurant? If so, I'm envious and wish I lived nearer. Did you taste Kewra water, for certain, in their dishes?

[Unclefrank]

Thanks GOTG

[goncalo]

I wish I liked balti curries, these pictures make me want some now!

I find balti curries always taste a bit bitter/vinegary to me. Is this the norm, or was I having them from the wrong TA?