Don't know much about wine but on the odd occasion I do buy a bottle, I usually get a nice full bodied red Cabernet Sauvignon.

Usually Australian, but I've had some pretty good ones from other countries like S.Africa and Chile (not the really cheap ones from there though).

Martin

Hi Mike

Just to be clear to everyone, it isn't my Balti Masala mix, I found it on the internet somewhere, but can't remember where.

The Bay leaves should be the Indian Tej Patta ones, nothing like European Bay, more cinnamon/cassia like.
Also the (4 black 3 Green) cardamoms is my alternative to just using the black ones, as other recipes only called for the green.

As for a coffee/spice grinder, I use one that came with a cheap Jug blender, and it does the job great.
So if you have a need for a Jug blender too, might be an option.

Martin

Hi Lee

As you seem to be worried about the vegetables (cabbage, carrots, celery etc.) that are added to some of the bases, don't be.
The Base should be blended until really smooth, leaving you with basically a thinnish, lightly spiced vegetable (mostly onions) soup/stock.
So you won't have pieces of these vegetables in your finished curry.

This base sauce is usually then used in conjunction with Garlic and Ginger paste, Tom puree, various spices, pre-cooked meat/vegetables etc., to make the different types of curries found in the recipes here.

Hope that helps a bit
Martin

Quote from: Secret Santa on October 05, 2013, 08:06 PM
I see we have a CA replacement for the forum.  ;D

Yes, and sad to say SS, it is looking like you at the moment.


Oh and where is this ignore button guys?

Sorry Mick, I should have been clear that I actually meant Star Anise, because that is the one I usually associate with Asian cooking.
I'd imagine Anise/Aniseed would probably be even stronger.

I'd go steady with the amount of Anise added, although not the same I think the Fennel seeds will already give some of the Anise flavour in that recipe, but Anise itself is much stronger.

Shame I have nothing to compare against myself, haven't had a real Balti in years.
I do use some of that same Balti mix alongside my normal spice mix (about 50/50) when I make a Balti.
I found it a little too fragrant for my tastes on its own.

Martin

Hi Mick

Glad to see you giving the Balti Masala mix a go.

To avoid any confusion re the cardamom pods, I think I added the bit in brackets as an alternative, because others seemed to use just the green pods.
And yes it adds up to seven, not the six, because I thought it would be about the same equivalent, as the black pods I have are much bigger than the green.

Martin

Nothing to do with his book and videos, IMO he should have been banned immediately for the completely out of order picture he posted in the now deleted thread.
I imagine he was on a last warning and his last thread was the proverbial straw.

I forgot I had these two, and apologies that I can't remember where they are from and who the recipes belong to.

BALTI MASALA SPICE MIX
 
       Yield: 12 servings
 
       4 tb Coriander seeds
       2 tb White cumin seeds
       2    2-inch pieces Cassia bark
       1 ts Fennel seeds
       2 ts Black mustard seeds
       4    Cloves
     1/2 ts Wild onion seeds
     1/2 ts Fenugreek seeds
       1 ts Dry fenugreek leaves
      10    Dry curry leaves
       1 ts Green cardamom seeds
     1/2 ts Lovage seeds
 
   This is the basic spice mix for making Balti masala paste.  It can
   also be used dry, while cooking.
   
   Roast, cool and grind the whole spices.  Mix with the ground ones, and
   store tightly covered (a recycled spice bottle is ideal).

BALTI MASALA PASTE

       Yield: 8 servings
 
       1    Recipe Balti masala spice
       6 fl Vinegar (spiced or plain, as
            -you prefer)
       6 fl Vegetable oil (sunflower or
            -peanut)
 
   A paste which, like Balti sauce, appears repeatedly in Balti recipes.
   
   Place the ground spices in a bowl.  Add vinegar, and water sufficient
   to make a paste.  Let stand 10-15 minutes.
   
   Heat the oil in a wok.  Add the paste.  Stir-fry until the water
   content is cooked out (about 3-5 minutes) and the paste thickens and
   begins to bubble with the same kind of boiling noise that oatmeal
   makes. Remove from heat.
   
   Bottle while hot in boiled jars.  When in the bottle, add heated oil
   to top off, seal, and store.




INGREDIENTS FOR BALTI MASALA

Makes about 200g ( Or enough for 20 single servings)

3 Tablespoons coriander seeds
3 Tablespoons white cumin seeds
1 six inch piece of cinnamon broken into pieces
1 Tablespoon black peppercorns
1 Tablespoon fennel seeds
1 Tablespoon black mustard seeds
The seeds of six black cardamom pods (4 black 3 Green)
1 Tablespoon fenugreek seeds
1 teaspoon onion seeds
10 cloves

1 Tablespoon dried fenugreek leaves
1 Tablespoon dried mint leaves
30 dried curry leaves
7 bay leaves


2 Tablespoons turmeric
2 Tablespoon ground garlic powder
2 Tablespoons ground ginger powder
1 Tablespoon ground red chilli powder
1 Tablespoon Premium Curry Powder
1/2 Tablespoon Tandoori Masala powder
1/2 Tablespoon All Purpose Seasoning

Vinegar and vegetable oil

Method

Place the seeds, cloves, cinnamon and peppercorns in a dry frying pan and dry fry over medium heat until the spices begin to smoke.

Place these spices along with all the leaves in a spice grinder or pestle and mortar and grind to a fine powder.

Add the rest of the ground spices and mix well.

to make a balti masala paste for use in balti curries

Mix one heaping tablespoon of balti masala powder with two tablespoons of vinegar and two tablespoons of vegetable oil to form a paste.

To be honest, I don

East End do a Balti Masala too, have you tried that one Bob?