The "Balti" is the small serving dish that the curry is served in at the table.
In a BIR if u ask for a curry you will get it in a shallow stainless steel dish.
If you have a Balti it will come in a cast iron dish with handles, The curry should be cooked in the dish that it is served in hence that why it mad of cast iron.

The above is my understanding

Chef

Just a thought,
Could you not say freeze everything individually:
Onions wizz up in food processor and freeze in bags
Carrots, blanch and then freeze
Peppers slice and deseed and freeze

Then when you want to cook curry you can get the individual items out, by this method if you are cooking something other than curry and you need onions , you will have them in the freezer.

I am not too sure how potato freezes, I can imagine it may go to a mush when thawed out, but could be used to thicken a sauce.

Try contacting Dovefarm for your nearest stockist, they supply it to many smaller shops.

Reading through the posts I think Jooools has the right idea.
I would look to make a chilli oil and use this through all the cooking.

I have not made chilli oil but I guess it is the same principle as say Basil or Lemon oil.
Very gently heat the oil in a pan, only just so it is warm.
Add some cut up chilli and let this stay in the warm oil for say 5 mins
then turn heat off
when the oil has cooled down pour through a sieve and keep in a jar in the fridge.
I would guess this will keep for ages

Hi Corey,

I like the Saffron on Hills rd in Cambridge, but a really nice place is the Laldagh in Bourn on the outskirts. It was formerly a pub but now a highly rated Curry restaurant.

Only found this site today, Have had a quick peek around and this site looks Like a great place for my cooking needs as a chef / caterer / lecturer.

Had a quick peek at some of the video clips and the few i hav looked at are excellent, keep up the good work.



I am in Cambridge UK