Topic: ++++MDB’s Birmingham Balti Gravy 100% Clone Al Frash Balti Restaurant ++++

[livo]

I think the lads may have slipped a little Afgan hashish into the mix. The euphoric, rapturous language sounds like it should be accompanied with a serious cases of "the munchies".

As I've commented earlier, I made a 1/2 quantity of gravy and in "halving" the spices I rounded the fractions up to the nearest whole. I didn't skimp on anything and my cassia bark was weighed and consisted of mainly small broken pieces. The instructions were followed and ingredients used as specified.  Some of my spices may be at the end of "best before date" in terms of freshness, but they all still give flavour to other dishes. I doubt this is the issue, but I need to restock anyway.

My first attempt to use the gravy, as recommended for the Balti Chicken, was ok to eat but a very dull affair. A sentiment shared by my wife as well, who doesn't like "spicy" curry, but enjoys flavoursome ones.  I've really enjoyed 3 subsequent curries made using the gravy with the addition of spice pastes (for flavour).  I have a single portion of gravy left.  It's base gravy, not curry.

In the interest of being thorough, I'll buy fresh whole spices and try again, but I'm not expecting it to change much. 

Are you guys doing the whole flamed cook in a steel pan, or just reductions in an aluminium curry pan?  Not that I think it'll make much difference.  I'm still not convinced it's a real balti as you'd expect in a restaurant, but I've never had one, so I could be wrong.

Edit:  Rob, I can't help but notice that your pre-cooked lamb is heavily coated in what appears to be heavy spice covering. This would obviously carry additional flavour into the dish. Am I correct?

[mickdabass]

I think the lads may have slipped a little Afgan hashish into the mix. The euphoric, rapturous language sounds like it should be accompanied with a serious cases of "the munchies".

Hahahaha very good Livo I think its more to do with the rose petal tinted glasses to be honest although the afghan hash maybe the missing 5% in most peoples curries? 

This balti is missing nothing

With regard to the whole flame cooking: it's been discussed many times. Its complete b@ll@cks for want of a better word. Its show-boating for the cameras - thats all.
I cook in a stainless pan on an induction hob on a medium heat.

As I said earlier, during my research stage for this gravy, I inadvertently made a batch (or two) that produced a bland final dish. I eventually realised that if I made some more "cassia tea" and added that to the gravy I was knocking the ball out of the park again.

Of the four people who have tried this, I am getting a 50:50 split on the end result.

Its a shame a few more members wont give it a go although Ive got a couple of mates who are testing it for me anyway

Oh well

Regards

Mick

[Kashmiri Bob]

I think the lads may have slipped a little Afgan hashish into the mix. The euphoric, rapturous language sounds like it should be accompanied with a serious cases of "the munchies".

As I've commented earlier, I made a 1/2 quantity of gravy and in "halving" the spices I rounded the fractions up to the nearest whole. I didn't skimp on anything and my cassia bark was weighed and consisted of mainly small broken pieces. The instructions were followed and ingredients used as specified.  Some of my spices may be at the end of "best before date" in terms of freshness, but they all still give flavour to other dishes. I doubt this is the issue, but I need to restock anyway.

My first attempt to use the gravy, as recommended for the Balti Chicken, was ok to eat but a very dull affair. A sentiment shared by my wife as well, who doesn't like "spicy" curry, but enjoys flavoursome ones.  I've really enjoyed 3 subsequent curries made using the gravy with the addition of spice pastes (for flavour).  I have a single portion of gravy left.  It's base gravy, not curry.

In the interest of being thorough, I'll buy fresh whole spices and try again, but I'm not expecting it to change much. 

Are you guys doing the whole flamed cook in a steel pan, or just reductions in an aluminium curry pan?  Not that I think it'll make much difference.  I'm still not convinced it's a real balti as you'd expect in a restaurant, but I've never had one, so I could be wrong.

Edit:  Rob, I can't help but notice that your pre-cooked lamb is heavily coated in what appears to be heavy spice covering. This would obviously carry additional flavour into the dish. Am I correct?

Livo I am not sure halving/rounding-up a relatively small quantity of base gravy would be my first idea for trying a new recipe out, unless short on supplies.  Recall reading stuff about proportions somewhere on this forum.  I shall look it up again.  So, I would like to do this recipe starting with 3 kg onions.  Will I get exactly the same results as before if I just triple all the other ingredients?  Any advice appreciated.  I guess there's only one way to find out, but will be keeping to spec for the time being.  I think I will reduce the chilli powder though. As I said I am getting near madras heat level.  This would be too much for my good lady, who is partial to a Korma, or Pasanda with extra almonds. 

Actually, I may be confusing things (proportions) with making multiple portions of the final dish at the same time.  Come to think of it, I can't see this being problematic with Mick's recipe, which would fit in with balti houses churning out at speed.  If say, 5 people all order Balti Chicken.  Are they really going to light up 5 burners on full tilt? Excuse my rambling.

I am using a stainless steel pan for making the curry.  Glass single-vented lid on for most of the time.  Gas hob.  Lowest output burner; on low to medium.     

Yes, I gave the pre-cooked lamb some hammer didn't I? Quite a dry finish.  The same spices as for the base gravy except for black cardamon.  It did add flavour; more of the same.  A work in progress for smokey lamb.  But I am not trying to improve Mick's recipe.  It can't be "improved".  Overall, the best dishes for me so far have been the Balti Chicken/Balti Chicken Mushroom.  I also made Balti King Prawn/Mushroom early on; again holy grail quality.  The lamb dishes have also been spectacular though.  The gravy seems versatile in that everything I chuck in it so far yields top results.

I hope others try this recipe. A remaining challenge is to reproduce the other legendary balti house offerings.  They all have something unique to set them apart from one another.  But they all share the same monumental depth of flavour.

Rob 


   

[Kashmiri Bob]

Are you sure you haven't left some of the ingredients out?        

I give up! 

Don't give up Santa!  You will get there.

Rob   

[livo]

I have proven (to myself anyway) that despite assertions to the contrary, it is completely acceptable to do linear scaling when it comes to making base gravy. Double = double and half = half and so on.  The same does not apply when doing bulk cooks of "spiced" dishes with some spices being able to vary linearly (cumin, coriander etc) while other more noticeable spices (chilli, garam masala, pepper) need to be varied at different ratios.  It is common to see only 1.5 X  or even 1.2 X quantity for double serve.  I've done bulk cooks of 40 servings and you don't add 40 tsp of Chilli.

[Secret Santa]

There are a few areas for error in the recipe. What exactly is a heaped teaspoon? You might as well say a gross of fairy wings. And a "ladle" ... big ladle, small ladle?

Do you think you could rehash (all) the quantities to measurements that are reproducible by everyone. So actual teaspoons, i.e. 5mL, and the total portion of base sauce per curry also in mL? Or maybe because the final volume of base might vary just say how many curries are you making from this one batch of base sauce?

[Secret Santa]

Of the four people who have tried this, I am getting a 50:50 split on the end result.

Exactly. And why? Because two have actually tasted a real balti and two haven't. It can't be a coincidence that the two who have think this is the dogs and the two that haven't think it's bland ... not bad, just bland. As I said before there's a difference in what we're expecting, it's not because me and livo have messed up the cooking (dodgy measurements aside).

You said yourself that balti is a totally different beast and I would agree.

I'm keen to hear feedback from others who try it, good or bad.

By the way I'm really enjoying this thread. Best curry related chat we've had here for quite a while. We haven't even digressed from the main subject that much which is unusual.

[Peripatetic Phil]

What exactly is a heaped teaspoon? You might as well say a gross of fairy wings.

I would respectfully disagree, Santa.  We are cooking a curry (well, a balti), not making a Covid-19 vaccine.  For me, a flat teaspoon, a rounded teaspoon and a heaped teaspoon are inherently meaningful quantities, and were I to seek to reproduce a recipe expressed in those terms, I would be confident that I would get within 15% of the intended amount (probably better).  And I don't think that an error of 15% is going to have a massive effect on the outcome.  However, as to  "a ladle" ... big ladle, small ladle ?", there I would have to agree — I have at least three different sizes of ladle, and the largest holds at least twice as much as the smallest, possibly three times.  Here a little more guidance would be in order, I agree.
--
** Phil.

[livo]

I doubt that the slight variations from one household's spoons and ladles to another's is going to cause significant detrement here. I'd imagine there are enough curries under our belts to know what we're doing and I can't see this being the issue.  I'll check freshness of spice before I worry about breaking out the 4 decimal place digital scales.

I'm enjoying this thread too Santa and I've now a good reason to cook another batch of gravy and more curry. Bob's lamb has me feeling envious. I'm off to the shops today.

What method are you using for your pre-cook Bob? It looks like bone in as well. Correct?

[livo]

Another thought, and please keep in mind that this is in no way intended as a criticism of Mick's efforts, but food for discussion.  I really like the Base Gravy we have here and I've used it to make a few fine dishes.  I will persevere with it, as I'm about to do later today.  However, if this thread is the real 100% Birmingham Balti clone, where does that put the previous "real Balti/s"? 

I've just had a look through my copies of The Balti Secrets of the Birmingham Balti Company (Janet & Peter Lardner, 1997), 100 Best Balti Curries: Authentic Dishes from the Baltihouses (sp) (Mike Davidson, Diane Lowe, 1994) and Real Balti Cookbook. Over 100 Quick and Authentic Recipes (Mridula Baljekar, 1996).

The first point of discussion for me would be Cassia Bark.  In the essence of this thread is the emphasis of Cassia being paramount to the success and flavour of the recipe.  Cassia Bark (or cinnamon) barely get a mention in these mid-1990's publications in relation to the balti gravy / balti sauce.  If anything there are small amount in the Balti Masala powder that finds it's way into the gravy of Lardner & Lardner.  The interesting thing in the above-mentioned 3 publications is the striking similarity of ingredients for the base gravy in each.  The first 6 key ingredients are obviously also in Mick's gravy.  However, I'm looking for differences, while noting these similarities.

These are respectively:
Onion, ginger, garlic, salt, tomatoes, oil, methi, cardamom, Balti Masala. *Note: 2 TBSP of Balti Masala, of which Cassia is a minor ingredient.
Onion, ginger, garlic, salt, tomatoes, oil, coriander, individual spice powders (not including cassia). *Note; not even in their Rolls Royce Version sauce.
Onion, ginger, garlic, salt, tomatoes, oil, methi, individual spice powders (not including cassia).

Another difference is that none of these contain capsicum or carrot.  By observation you would expect that the gravy produced from Mick's recipe is a far more developed and richer sauce, but is it enough to produce a curry in it's own right?  The above 3 publications all use their respective gravy / sauce as a base for further dish development.