Topic: Kushi Beef Balti - won the local curry club

[vinotinto]

Pictures of my Beef Balti - really was not only a great tasting curry but also the winner of our local curry competition:

Firstly the chopped tomato and spice mix that goes in the base




Base sauce



Pre cooked beef:




Base sauce blended (following addition of the tomato / spice mix)



Balti beef, from a couple of weeks ago - first attempt



And finally... the winning beef balti.  For the meat in this one I used braising steak and therefore I simmered for around 2hrs, adding some peppers and onions near the end to bulk it out a bit.  Was cooked the night before to let the flavours improve and did the trick




As most of you say to me the curry is very close to some of the best I have had - not quite getting there but certainly as good as if not better than the local takeaways.

And finallly what can I say but thanks to the forum for the win

[Unclefrank]

Hi vinotinto well done on the win, what recipe did you use for the Winning Dish.

[vinotinto]

Hi UF thanks for that.
I used the Kushi basic balti, with the Kushi pre cooked meat recipe (using beef instead of lamb because the competition was for a beef curry) .  For the beef I was only able to get stewing beef so I simmered for about 2hrs to ensure it was tender enough ( I think its a 20min simmer in the Kushi recipe), adding an onion and a couple of slice red peppers near the end.  I trippled the final curry recipe to make sure there was enough to go around, doing that I know I may have lost a touch of the flavour that you might expect to add through what may be meant to be a quicker frying process but to be honest, despite doubts initially I was pleased with the outcome

[Unclefrank]

Ok cheers, great pictures by the way.

[vinotinto]

Thanks  ;D - my first contribution since I joined maybe more than 3 yrs ago

[Secret Santa]

No disrespect to the chef or the curry but since when has beef curry ever featured large on any BIR menu?

I'm clearly out of touch!

[vinotinto]

I agree with what you say, however I chose this because the competition this time was for a beef curry  of any persuasion, last time it was thai curry.  I wanted to get do an Indian, and as lamb was not an option I chose this. 

[Les]

No disrespect to the chef or the curry but since when has beef curry ever featured large on any BIR menu?

I'm clearly out of touch!

In Scotland It's on nearly every menu, T/A and Restaurant,

[PaulP]

Well done vinotinto, that curry looks tasty.

Paul 

[curryhell]

No disrespect to the chef or the curry but since when has beef curry ever featured large on any BIR menu?

I'm clearly out of touch!

In Scotland It's on nearly every menu, T/A and Restaurant,

And it features quite regularly down south too, along with duck, venison, osterich  and fish.  Things have moved on a little since the very early days