Ditto Robbo - they look absolutely delicious.

Looking forward to trying the recipe Bob. Seekhs are my goto starter

Regards

Mick

welcome back Jerry. Its been too long!

Best Regards

Mick

Hi Robbo

Glad to hear both you and the missis are still enjoying the base

Kind Regards

Mick

SS - if you use naga paste as a dipping sauce for nachos then Im not surprised you think the balti is bland!! Half a tsp of the stuff in a curry and Im sweating like a .......... Glad you like the gravy as a base though. I would imagine you would have to seriously reduce the additional powdered spices compared to jb's etc?
Regards
Mick

Secret Santa - I made a standard Balti last night but added a half a tsp of naga paste and must say that it was very very nice.It still retained the aromatics of the standard balti - well at least for the first three or four mouthfuls, but after that the nagas did somewhat overpower the taste. I will definitely be repeating it though. Give it a try if you found the original balti a bit bland
Regards
Mick

I knew I had a photo somewhere of an Al Frash Balti, and here it is.

Youre right Rob, the oil has a reddish tint to it

Regards

Mick

That looks amazing Rob.

Thanks again for all of the positive feedback.

I feel very humbled

Regards

Mick

I found this article that might be of interest. It seems that the thicker the cassia bark/Chinese Cinnamon, the better/more expensive it is

https://www.superfoodevolution.com/chinese-cinnamon.html

I am not an expert in cassia bark but Ive noticed that the stuff Ive used of late has been very thin and probably not as potent.

Perhaps this would explain the variations in blandness??

Regards

Mick

Thanks guys. Think I need a proof reader

MDB's Birmingham Balti Gravy 100% Clone Al Frash Balti Restaurant and simple Balti Recipie Mk II Simplified Method

This is the same recipe as the MKI recipe but a different methodology.

I have simplified it to a 2 pot affair

For the Gravy you will need:
•   Stick Blender
•   A fine sieve
•   Weighing Scales
•   1 Large Pan with lid for onions approx. 5 litres
•   1 Small/Medium pan with lid for Akhni Stock approx. 1 litre


Ingredients:
100g vegetable oil – not olive oil
1 kg onion, roughly chopped
1 tsp salt
small pinch Ajwain seeds
1/2 green and 1/2 red pepper, chopped
125g fresh carrot, roughly chopped

Whole Spices:
Weigh 55g pieces of cassia bark broken up into 1 inch pieces
5 cloves
10 green cardamom pods cracked
3 star anise
5 tej patta (Indian bay leaves) dried DON'T use normal bay leaves – omit instead

Spice Mix: (rounded teaspoons)
2 tsp Kashmiri Mirch chilli powder (optional)
2.5 tsp coriander powder
1.5 tsp cumin powder
3 tsp turmeric powder
2.5 tsp curry powder
a good pinch kasoori methi (dried Fenugreek Leaves)
2 tsp garam masala powder
Large handful fresh coriander roughly chopped
30g peeled fresh garlic
30g peeled fresh ginger
250g of chopped tomatoes

Method:
Take the large pan and add:
100g vegetable oil
1 kg onion, roughly chopped
1 tsp salt
1pint cold water
1/2 green and 1/2 red pepper, chopped
125g fresh carrot, roughly chopped

Take 30g peeled fresh garlic
30g peeled fresh ginger
Using a stick blender, blitz 30g garlic and 30g ginger with a small amount of water into an emulsion and
add to the onions along with a small pinch Ajwain seeds (optional)

Bring to the boil.  Cover and simmer for 1 hr stirring frequently

While the onions are cooking:

Take:
whole spices,
Drop these into the second pan, along with 1 pint of water and simmer with lid on for an hour stirring occasionally to make an Akhni Stock
After an hour strain the Akhni Stock from the second pan through the fine sieve directly into the large pan of onions
discard the whole spices.
stir well
Add the fresh coriander, the chopped tomato and the powdered spices into the large pan of onions and allow to simmer for five minutes
Blend Well
Add additional water to desired gravy consistency.
The Gravy is now ready to use.
Once cooled, it can be stored in the refrigerator for 4-5 days without any problem



To make simple balti:

No need for additional ground spices or extra salt!

Ingredients:
Cooking Oil - any will do except olive oil
¼ medium onion Finely chopped
¼ medium tomato Finely chopped
Garlic Paste
Roughly chopped fresh coriander (to taste) I use quite a lot
Method:

In a frying pan on medium heat add 1 chef spoon oil
add onion
When just starting to go brown around the edges
add 1/2 tsp minced garlic

Once the spitting has stopped

Add 1/2 large raw chicken breast diced into 1inch cubes (pre-cooked chicken can be used but add after 3rd reduction to avoid overcooking)

Turn up heat

Add 1st ladle gravy

Reduce well until oil starts to separate

Add 2nd ladle gravy

add the chopped tomato
Reduce well until oil starts to separate

Add 3rd ladle gravy, stir in chopped fresh coriander and reduce to desired consistency

finish on low heat until chicken is cooked

Leave to stand for a few minutes and serve with hot naan.