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

[mickdabass]

MDB’s Birmingham Balti Gravy 100% Clone Al Frash Balti Restaurant and simple Balti Recipie

For the Gravy you will need:
•   Stick Blender
•   A fine sieve
•   Weighing Scales
•   1 Large Pan with lid for onions
•   1 Small/Medium pan with lid for Akhni Stock
•   1 medium pan for garlic ginger, chopped tomatoes & spice mix

Ingredients:
Vegetable oil – not olive oil
1 kg onion, roughly chopped
1 tsp salt
small pinch Ajwain seeds
1/2 green and 1/2 red pepper, chopped
125g fresh carrot, roughly chopped
Whole Spices:
Weigh 55g pieces of cassia bark (I know it sounds a lot but trust me…)
5 cloves
10 green cardamom pods pierced
3 star anise
5 tej patta (Indian bay leaves) dried DON’T use normal bay leaves – omit instead

Spice Mix:
2 tsp chilli powder (optional)
2.5 tsp coriander powder
1.5 tsp cumin powder
3 tsp turmeric powder
2.5 tsp curry powder
a good pinch kasuri methi (dried Fenugreek Leaves)
2 tsp garam masala powder
Large handful fresh coriander
30g peeled fresh garlic
30g peeled fresh ginger
250g of chopped tomatoes

Note from MDB: powdered spices are rounded teaspoons, and the cassia is in 1" pieces maximum.

Method:
Take the large pan and add:
1 chefs spoon vegetable oil
1 kg onion, roughly chopped
1 tsp salt
1pint cold water
1/2 green and 1/2 red pepper, chopped
125g fresh carrot, roughly chopped
 
Bring to the boil.  Cover and simmer for 1 hr stirring frequently

While the onions are cooking:
take:
whole spices,
Drop these into the second pan, along with 1 pint of water and simmer with lid on for an hour stirring occasionally to make an Akhni Stock
 
While that's simmering take:
 
30g peeled fresh garlic (bash with side of knife to make peeling easy)
30g peeled fresh ginger (I peel with teaspoon)
 
Using a blender, make into a paste with a small amount of oil.
Add to the third pan: with 100ml of vegetable oil.
Heat on medium and stir until it becomes lightly golden in colour.
If it starts to catch on the bottom of the pan, SLOWLY pour a small amount of hot water from the kettle into the pan and stir well to loosen.
This process takes about 10 -15 minutes.
 
Take off the heat, leave it to cool for a minute and add the spice mix.
Stir well, and return to a very low heat.
Add the chopped tomato, add approx. 300ml (1/2 pint) of hot water into the mixture, and bring back to the boil, stirring constantly.
 
Once it has boiled for about 1-2 minutes pour into large pan of onions
 

Strain the Akhni Stock from the second pan through the fine sieve directly into the large pan of onions
discard the whole spices.
stir well
boil for around 5 minutes.
 
Leave to cool before adding the coriander leaves, and then blend well
Add additional water to desired gravy consistency.
The Gravy is now ready to use.
Once cooled, it can be stored in the refrigerator for 4-5 days without any problem
 

To make balti:
 
No need for additional ground spices or extra salt!

Ingredients:
Cooking Oil - any will do except olive oil
¼ medium onion Finely chopped
¼ medium tomato Finely chopped
Garlic Paste
Roughly chopped fresh coriander (to taste) I use quite a lot!!
Naan (I really like Riyas ready cooked naans from Asda. I drench them under a tap and then place in a pre-heated oven at 200C for 3 minutes)
 https://groceries.asda.com/product/naan-breads-chapattis/riyas-original-recipe-3-garlic-coriander-naan-bread/910002370521

Method:

In a frying pan on medium heat add 1 chef spoon oil
add onion
When just starting to go brown around the edges
add 1/2 tsp minced garlic

Once the spitting has stopped

Add 1/2 large raw chicken breast diced into 1inch cubes (pre-cooked chicken can be used but add after 3rd reduction to avoid overcooking)

Turn up heat

Add 1st ladle gravy

Reduce well until oil starts to separate

Add 2nd ladle gravy

add the chopped tomato
Reduce well until oil starts to separate

Add 3rd ladle gravy, stir in chopped fresh coriander and reduce to desired consistency

finish on low heat until chicken is cooked

Leave to stand for a few minutes and serve with hot naan.

[Peripatetic Phil]

Thank you Mick.  The chicken bhuna masala from "Fatima cooks" is next on my list to try, having had three uniformly awful bhunas from three local BIRs, after which I will be trying your recipe.
--
** Phil.

[Secret Santa]

So is it a 100% clone because you've eaten at Al Frash and your version is exactly the same?

[mickdabass]

So is it a 100% clone because you've eaten at Al Frash and your version is exactly the same?

Yes SS it is. Its been a couple of three years since I ate there, and I have done so probably half a dozen times but the last time I went it was

pretty moody and we didnt feel at all safe, but I honestly believe it is a 100% clone.

Unfortunately Al Frash is now long gone so...

Regards

Mick

[mickdabass]

Thank you Mick.  The chicken bhuna masala from "Fatima cooks" is next on my list to try, having had three uniformly awful bhunas from three local BIRs, after which I will be trying your recipe.
--
** Phil.

Hi Phil

Thats a shame about the bhunas. I am struggling to find a decent restaurant locally. My favourite restaurant has gone seriously down hill in my estimations since lockdown.

Bhuna is one of my favourites too.

Please give my balti a try, and I look forward to your constructive comments

Regards

Mick

[Onions]

Yes SS it is. Its been a couple of three years since I ate there, and I have done so probably half a dozen times but the last time I went it was

pretty moody and we didnt feel at all safe, but I honestly believe it is a 100% clone.

Unfortunately Al Frash is now long gone so...

Regards

Mick

Wow, Mick, not feeling safe?! What happened?

[Secret Santa]

What happened?

Birmingham.

[Secret Santa]

Unfortunately Al Frash is now long gone so...

Well I never had a balti from there so I wouldn't know the difference. But I'm tempted to try the base if only because of the mental amount of cassia in it. Are you sure you didn't drop a decimal point?

[Onions]

Birmingham.

Ah, I see what you mean!

Well I never had a balti from there so I wouldn't know the difference. But I'm tempted to try the base if only because of the mental amount of cassia in it. Are you sure you didn't drop a decimal point?

I wondered that too, but there is an almost-confession in the recipe...

55g pieces of cassia bark (I know it sounds a lot but trust me…)

[mickdabass]

Yes SS it is. Its been a couple of three years since I ate there, and I have done so probably half a dozen times but the last time I went it was

pretty moody and we didnt feel at all safe, but I honestly believe it is a 100% clone.

Unfortunately Al Frash is now long gone so...

Regards

Mick

Wow, Mick, not feeling safe?! What happened?

It was a gang of lads singing a Beatles song that particularly unnerved me.

I didnt get it straight away.....

Perhaps Im just paranoid??

Never liked the Beatles anyway.