Topic: The ABC of Balti

[Ramirez]

Lovely looking curry, Russ. Definitely going to be getting this book soon with the glowing reviews from you and Axe.

[solarsplace]

Lovely looking curry, Russ. Definitely going to be getting this book soon with the glowing reviews from you and Axe.

Kicking myself for not trying it sooner!

I hope you will be plesantly surprised too

[solarsplace]

Looks very tasty indeed Russ, nice one. I'm glad you enjoyed it as much as I have so far. I would love to know what you think of the Jalfrezi now you are in a position to try it.
 

Hi Axe

Thanks for the kind words

Sorry if I missed it, but was a conclusion ever reached over which chilli pickle was best? or did you go with ChewyTikka's suggestion of the Mr Naga variety?

Also there is now a Jalfrezi recipe on the books site here that looks pretty simple to do too.

Cheers

[Malc.]

Thanks Russ,

Having got caught up in Roshneys and Masalas, I haven't concluded which chilli pickle is best. However, I can say that the Chilli Jam from ASDA works really well. I researched a little on Mr Naga having found a place locally to buy it, but I have not yet bought any as yet. Once I have finished the Roshney tests, this will be my next port of call.

If I recall, I wasn't aware of the ABC's Jalfrezi listed on their site until after I had made the Jalfrezi in this topic, which is based on CBM's LeSpice Jalfrezi video. Having seen it, I really wanted to try it. If you haven't watched it yet I highly recommend doing so, it looks fantastic.

[parker21]

hi axe actually the jalfrezi recipe and further updates to the base sauce as  it isn't exactly as they do it in his restaurant have been on the www.thebaltibook.co.uk website since just after the book was released , i'm sure if you trawl through the threads you will find an in depth analysis of the book and what members thought of it.

 i have had the book since it came out and love the intro. but authentic balti i have never had being in kent so not for my taste at the mo and in my experience of BIR kitchens and cooking it is not where i want to be. despite my last post regards my quest for a Balti Garlic Chilli Chicken Tikka Masala which i first had at the Maharaja restaurant in Biddenden back in the late 90's but that was a tandoori restaurant.

but recreate i did YEAH!

regards
gary

[Malc.]

updates to the base sauce

Thanks Gary,

It's probably worth mentioning that there are two versions of the book. The base having been changed in the second edition.

http://www.kushibalti.co.uk/images/clearerbaseupdateint.pdf

[peterandjen]

So at ?16.99 would you say this book's definately worth ordering?  If so im getting it tomorrow...
Blimey thats a con, i just found this book on ebay, new for 16.99 plus p+p.
At the hosts site its 9.50 +2.50 p+p.
And 11.00 at whsmiths.

[Malc.]

The way I looked at was this, I enjoyed the first meal I made with it, which from a TA would have cost me over GBP11.00 so yep, i'd say it's worth it. 

[JerryM]

but recreate i did YEAH!

parker21,

i'm well taken with this idea of garlic chilli chicken tikka masla (and sorted many thanks).

was the "balti" part - restaurant speak ie serve in balti dish or did you do something different in the dish or was it the kushi site teachings

[parker21]

i jerry i have been watching a few vids on cbm blog and the jafflong.

basically fried off in a stainless steel balti dish some small chunks of onions peppers and small green chillies until showing signs of frying ( taking colour) then remove from the heat set aside. then get frying pan ( in m case i chose black steel faithful) to it i added a chefs spoon of veg oil heated  until hot then added sliced and chopped garlic 2-3 cloves and fried for a minute then added 3 chef spoons of reserved CT marinade 2 tbsp of coconut powder (1kg for 1.99gbp) and 3/4 tbsp caster sugar and a ladle of base , mixed it all well and reduce for a couple of mins until quite thick then add 1 dsp of pataks balti paste mix welll then add the CT mix well then add another lade of base and the onions/pepper/chilli mix and alittle more coconut powder  and allow to reduce for 3-4 mins depending on how thick you like it add 2 tbsp of cream mix in add 1 tsp of butter ghee done. garnish with coriander and a chilli cut in half just for effect. i let mine sit in a warm/hot oven with the lid on for 30 mins ( still steaming hot after this time)

hope this helps mate
regards gary