Hi,

It rather reminded me of the "Joy of Curry" program on Sky last week. Very much focussed on the history of the curry house over the last 40 years. From the basic cheap and cheerful curries all made with one base sauce up to the more elaborate and contemporary restaurants we now see popping up in the large cities. There was mention of curries costing 2/6d which runs out around 23p. Those were the days!

Ray

Hi Steve,

I bought my Balti Pans ( see picture ), at the Bombay Stores which is a very large asian store on Shearbridge Road in Bradford ( 01274 729993 ). They are made from cast iron and are quite heavy. They did two sizes and the larger one can actually be used to cook in. The large one will hold enough to serve four and the smaler one is for an individual serving but holds enough for two.
You need to "season" them with oil over a flame to start with to give them a non-stick surface rather like you would do with a wok. The wooden base is an extra if you want them. I paid about ?4 for the smaller dish and ?1.50p for the wooden base. The larger pan was around ?7.
I am not sure if they do mail-order but if not they may tell you who does.

There is another asian hardware shop up Leeds Rd in Bradford that also do cast iron Balti Pans up to about 3 feet wide, large enough to sit in! The name escapes me at the moment but when I next go to Bradford I will jot the name down for you.

Ray

Hi george,

You could well be right but I believe it was mentioned in the program as a sort of suprise ingredient to a curry we would not normally think went in it. Whether it was a genuine ingredient or a wind-up I don't know. I think it would make the dish taste "soupy" as Heinz Tom soup has a strongish taste.

As it was broadcast on Sky I have no doubt it will be repeated. It was on the UK Food Channel the last time if my memory serves me right.

Ray

Hi,

I think you would be better investing in an electric coffee grinder instead of your pestle and mortar. They are about ?15 and grind anything to a fine powder. Dry roasting the spices first is a must anyway but I don't think you will get a fine powder from the whole spices such as Cardamom, Cloves, Nutmeg etc.

I find that although home made G. Mas is so much more fragrant than shop bought it can also ruin a dish if you use too much..............err on the side of caution.

East End, Supreme and Natco do a good shop bought alternative.

Regards

Ray

Hi,

Welcome to you.

Yes, I agree with all from above, there are a good number of alternatives on this site apart from K.D.
I also agree dear old Pat C is a bit wide of the mark.
Try Darth's base, "100 Best" base or the Balti Kitchen base as a quick basic recipe.

Regards

Ray

Hi Blondie,

It seemed to be a one off program last week on Sky. It may well have been a repeat from a year or so back. It was narrated by Neil Morrisey and on that particular day ( Sunday ) was repeated about three times.
It did have a few interesting moments and a lot of clips taken in the restaurant kitchens which were interesting particularly the Heinz Tomato Soup going into the C.T.M.!
I haven't seen it advertised since but if it comes on again I will record it and burn it to D.V.D. in case anyone wants a copy.

Regards

Ray

Hi Darth,

Well youv'e gotta keep the troops happy so what better than a nice curry. Am sure they will enjoy it!

Ray

Hi,

I have made Patia before and as a bit of advice the best result is obtained by careful balance of the Lemon Juice and Sugar.

Patia is a sweet and sour dish and any overuse of Lemon or Sugar can make a marked change.

Try adding half the stated amount, taste and adjust a little at a time and you should get the balance right with trial and error.

The recipe posted above by C.K. looks worth a try and has about the right spicing for Patia.

Ray

Hi All,

My first thought was Bruce Edwards, he uses Carrots and Radish but do agree there are a load of whole spices there like Pat Chapman uses.

Has anyone made this yet?

Ray

In fact here is the Balti Kitchen Base Sauce and Chicken Pre-Cooking method as well along with a basic Chicken Balti, just in case.

The Balti Kitchen Video Base Sauce

INGREDIENTS

Makes 8 Servings

Note:- Watch ALL measurements carefully, ie Teaspoons, Tablespoons? and Dessertspoons!!

STAGE ONE

2 ? Lbs Onions, peeled and roughly chopped
1 Bulb Garlic, peeled and separated into cloves
1 Dessertspoon Salt
2 ozs Ginger, peeled and roughly chopped
2 Tbsps Vegetable Oil
2 ? Pts Water

METHOD

Put Ginger and Garlic Cloves into a blender with 1 cup of the water.
Blend for 30 secs.
Put Onions in a large heavy pan. Add Garlic, Ginger puree.
Add the Oil, Salt and remaining water.
Bring to the boil, cover and simmer for 40 minutes, stirring occasionally.
Remove from the heat and allow to cool.
When cool blend a little at a time until it is a smooth creamy texture (important!).
Ladle off TWO cupfuls and set to one side. ( Used in pre-cooking method ).

STAGE TWO

INGREDIENTS

1 Small Tin ChoppedTomatoes
1 Cup Vegetable Oil
1 Tbsp Tomato Puree
1 Dessertspoon Paprika
1 Tbsp Turmeric
1 Teaspoon Ground Black Pepper
1 Dessertspoon Garam Masala

METHOD

Into the Onion Mix add the Tomatoes, Oil, Turmeric and Tomato Puree.
Place back on heat and bring to the boil. Add Paprika, Black Pepper and Garam Masala.
Reduce heat and simmer uncovered for 20 minutes.
Remove any residue that rises to the surface and stir frequently.
This is the BASE SAUCE and will keep refrigerated for 3 days or freeze.

PRE-COOKED CHICKEN

4 Large Chicken Breasts
1 Dessertspoon Turmeric
1 Dessertspoon Salt
1 Dessertspoon Paprika
1 Dessertspoon Garam Masala
1 Dessertspoon Tomato Puree
1 Cup Vegetable Oil
2 Cups reserved Onion Mix (from above).

METHOD

Cut Chicken Breasts into large cubes (about 6 pieces per breast )
Into a large pan add the Oil and Reserved Onion Mix, bring to the boil.
Lower heat and add Tomato Puree, Turmeric, Garam Masala and Salt.
Cover with a splatter guard and cook for 10 minutes stirring occasionally.
Add Chicken and cook for 10 minutes, stirring occasionally.
The cooked chicken can then be used in recipes immediately or frozen.
BALTI CHICKEN

INGREDIENTS

6 or 7 pieces of Pre-Cooked Chicken
1 ? Cups of BASE SAUCE
1 Dessertspoon Vegetable Oil
? Teaspoon Garam Masala
Pinch Methi? Leaves
Quarter of a Green Pepper cut into six
Quarter of an Onion
1 Clove crushed Garlic
1 Teaspoon crushed Ginger
1 Tbsp chopped Coriander
1 Pinch Paprika
3 Sliced freshTomatoes

METHOD

Into a frying pan or Karahi add Oil and heat
Add Ginger and Garlic on a high heat and stir briskly
Add Pepper and Onion
Add BASE SAUCE, bring to the boil
Add Garam Masala, Paprika and Methi
Stir frequently for 5 minutes
Add Pre-Cooked Chicken
Cook on a low heat for 3 minutes.
When cooked add Tomatoes and chopped Coriander

FOR MADRAS ADD TWO CHOPPED CHILIES OR ONE TEASPOON CHILIE POWDER


Regards

Ray