Made from Modern Balti Cookbook with homemade pastes


Plus Aloo Paratha (half), Gobhi Ka Paratha (cauliflower) and Garlic and Coriander Naan Bread



Very surprised the taste was wonderful and moreish.

Hi jb that looks like a feast fit for a king.

Hi Cory nice to see you back on the forums.
I have both books.
Has you already stated the addition of the mooli and celeriac (very easy to come by by me and very cheap) in the base plus milk is a refreshing change, just thought i would try something different has i have had the book for a good while, i also made the Chicken Balti Stock(pg.65) as well. I did make the pastes before but only made the Balti Meat, Medium Heat (pg.46) but used water instead not very impressive.
The pastes have a wonderful aroma when they are added to the pan and begin to sizzle, made the Balti Masala Paste (pg.38), Green Masala Paste (pg.39) and Tandoori Masala Paste(pg.39).
The Balti Madras was very nice indeed well worth the effort in my opinion anyway.

That looks absolutely gorgeous wonderful colour.

With the adjustments to the recipes i made they are very, very nice actually surprised me really, i think its the sauce and how creamy and thick it is but i have to admit when the sauce is thinned out it makes really nice curries, the pastes recipes are well worth giving a go ( in my opinion anyway lol)  ;D.
Next time i make a curry will post a few pictures.

Has anybody used any recipes from this book http://www.amazon.co.uk/Modern-Balti-Curry-Cookbook/dp/1844541940/ref=sr_1_1?ie=UTF8&s=books&qid=1288360182&sr=8-1
I have been busy trying the recipes done the Chicken Balti Madras, Chicken Balti Jalfrezi and the chicken Balti Bhoona.
Must admit following the recipes to the word are not that impressive but after a few hits and misses i came up with the following

once i made the Special Balti Sauce (pg.108) i added enough water (while blending ) to make 1 litre of sauce,

Follow the Chicken Madras recipe (pg.118) but add 3 ladles of sauce intsead of the 450ml stated plus 1 tsp of dried fenugreek leaves after the sauce starts simmering.

Chicken Balti Jalfrezi

Folow recipe for Jalfrezi (pg.114) add 1 green chilli finely chopped with the garlic
2 medium sized onions 1 sliced finely and the other chopped into about half inch squares
add 3-5 green chillis with one of the chillis cut in half (you can prick the other chillis if you want)
add 3 ladles of the special balti sauce (pg108) making sure that the water evapourates (add the sauce gradually)

Chicken Balti Bhoona
Follow recipe for Bhoona (pg.109)
but add 4 small onions finely chopped(which should result in 8 tbsp of onion)
1 tsp cumin powder
1 tsp coriander powder
1 tsp sesame oil (oil to be added after the onions are translucent)
add 3 ladles of the special sauce (pg.108)

Roosters for me as well use them in my Actifry for chips and roasties and they make wonderful mash and baked potatoes, very versatile. And for Bombay Potatoes.

Hi gaz i use this one https://curry-recipes.co.uk/curry/index.php?topic=3525.0
Then slice peppers, courgettes, aubergine, mushrooms, ond onion (bhajis are lovely),
never had a problem wth this recipe.

The chicken stock i make is pretty simple really just a chicken carcass, about 2 carrots chopped, one medium onion cut in half and water just covering the whole lot and simmer for about 3 to 4 hours, half way through i smash the carcass up (still in pot) and keep bashing the carcass until the whole thing is in bits. Let the whole thing go cold, you will have roughly 8 chefs ladles of jelly stock and i use 1 chef ladles in my curries and it adds a lot of depth and flavour to the finished curry.
Not a world shattering thing but it works for me.
Jb thanks again for posting all of your recipes.Cheers.

Yes gaz i did, i made the 100% madras clone recipe all three stages but omitting the chicken but still added the chicken stock (homemade) instead of the chicken water as stated in the recipe. Whether its the chicken stock that added that extra flavour i dont know but it was delicious.