i've had a few balti's in brum (home is on the west side, so not strictly a brummie). suggest you do try and go someday - well worth the visit. i've put my fav restaurant in the recommendations list. the taste and atmosphere is fantastic.

all have never given me the impression of having lime juice in them at all. so i think you've been unlucky.

i am keen on using lime juice in mexican, BBQ sasla and of course G&T.

as far as curries are concerned my advice is don't go near it unless it's essential ie patia and even then i would use mango powder instead.

whoops

Chris,

wow this is some curry and so very different to the "tomato, garlic, ginger" type i'm used to. i put it in the fine dining class.

i was particularly interested in the high proportion of fresh ginger (3") and spices (3 tbsp c/w my norm say max 2 tsp for the qty of base). i was also interested in the sun dried tomato which i like and use in other non Indian recipes with good success. i was amazed that the ginger, spices & sun dried all worked very well.

the Chopped Onion and Coconut (i used cream block) also added a very nice touch. i dipped out on the chilli using only 2 (see below).

my only thought when i make again is to reduce the qty of curry leaves in the balti masala. it may well be what some would rave for or a key part of the intended taste of the dish but for me their taste stuck out too much (would change from 20 leaves to say 5 or ~1 tsp max). i also might change the spice ration to 50:50 balti masal:madras masala from the existing 2:1. and of course for me - star anise goes in all.

with these small tweaks this would be a top notch curry for me. many thanks for the post.

Nb caution i had difficulty making the chilli paste with my hand held mixer as the released vapour in the air got my throat - must do is to use a covered grinder. I knew about the safety guidelines for grinding chilli but wrongly thought the water cover would be enough.

Can't believe it - fancy flattering CA all this time and then giving osirisrt duff info.

Curry King - many many thanks - your recipe is 100% spot on (it gets 3 out of 3 very big thumbs up in our family).  we are now cooking it regularly with consistent top notch results every time.

Simply fantastic.

yep,

clean missed the powder spices which i think will improve result quite a bit. i think i would still reduce the cumin qty though. i will back add to what i've got left to give me an idea of the change just for info.

Nb have made the Madras Masala and - wow i like it a lot (only tasted powder so far).

Osirisrt/Corry,
i was taken aback by osirist's need to reduce the tandoori paste to 1 tbsp and checked my copy of the recipe for what i thought was same but obviously is not. i can't find the original link but list the ingredients for info anyhow. Sorry but I have obviously been on a different CA?s CTM.

Ingredients:
2 or 3 tbsp Oil (veg or olive)
1 tsp garlic & ginger puree
Half a tbsp tomato puree
Pinch chilli powder
1 Heaped tsp spice mix
1 level tsp tandoori masala
3 Large ladles of curry gravy (Will clarify how much exactly)
1 portion pre-cooked chicken tikka (3 or 4 chicken breasts) - marinate 48 hrs cook 220 in fan oven 15 mins
3 or 4 tbsp cream (More if prefered)
2?x1? piece of creamed coconut (or to taste)
1 tbsp sugar
Red food colouring (optional)
Small handful of chopped coriander

Chris,

used the spice mix (except for lovage and wild onion which i could not find) and was surprised that the "real" whole cloves blended in very well (without becoming a garam masala).

i was comparing it with the development curry masala (14 spices v 12 in yours).

i can't really comment as i botched the cooking with too coarse a garlic/ginger paste and inconsistent measuring of the same. i am thinking a combination of the 2 is possibly where i want to be. i also need to add in the ajowan.

for info only - a few personal preferences came to mind when i was just tasting the powder these being to reduce the cumin by 1/2 and add star anise (1 tsp).

i intend to try it out for real on your madras thread though which i am looking fwd to.

Chris,

spot on info. many thanks. sold on the coconut also.

going to have to give it a go. the goe & plenty of garlic is right up my street too.

Chris,

you don't do things by half - i can see that.

just to be sure on the qty's so i can try out safely - is it really 7 x tbsp (15ml spoon) of spice (4 chilli paste, 2 madras masala paste, 1 balti masala paste).

perhaps give an idea of the water qty to the make the pastes.

Chris,

QuoteI roast each spice individually and then grind

this is a seriously good idea. i little while ago i had realised that the bigger denser seeds need more time to heat up and so had started the roasting with those first. it then becomes tricky timing wise to decide when to progressively add the smaller seeds and leaves etc (to avoid burning).

adding individually removes the guess work and amazingly i had not thought of it myself.

just for a bit more of a lol. i went to get the lovage seeds yesterday to make your spice mix. the shop assistants were good in explaining they are in fact cloves (which i have already of course)