Balti Curry Masala from ‘Ome Made takes aromatic Indian spices to create a perfect blend for cooking authentic Balti curries.
Made famous in the Balti Triangle of Birmingham a Balti is a round steel or iron cooking pan where the curry is cooked on extreme heat leaving a caramelised crust around the edge of the bowl which the curry is then bought to the table in.
‘Ome Made Balti curry Masala uses aromatic spices such as fennel and aniseed along with the usual coriander, cumin and turmeric. These spices give a natural sweetness to your Balti as well as an amazing aroma.
If you are serious about your cooking you may want to invest in an authentic Birmingham Balti pan for a true flavour sensation!
A Balti at it’s simplest stir fries ingredients on a high heat, using whatever ingredients you like.
Here’s a simple recipe for a Balti from ‘Ome Made.
Basic Balti Curry
- 700g main ingredient, (diced chicken, meat, prawn, vegetables etc)
- 3 tbsp oil (sunflower, vegetable or rapeseed)
- 2 medium onions sliced
- 6 cloves of garlic chopped
- 1 inch thumb sized piece of fresh ginger peeled and chopped
- 2 green peppers chopped
- 4 fresh tomatoes diced
- 1 tbsp ‘Ome Made Balti Curry Masala
- 450ml of liquid (thin base curry sauce, stock, water or watered down carrot & coriander soup)
- 2 tsp ‘Ome Made Garam Masala
- 1 tbsp kasuri methi/dried fenugreek leaf
- 1 tbsp chopped fresh coriander
- Salt to taste
Heat 2 tbsp of oil gently in a pan and when hot add the onions, add a little salt to help the onions cook. Add the garlic and ginger and cook until the onions start going translucent and starting to brown. With a slotted spoon remove the onion mixture and place in a bowl.
Once the onion mixture has cooled slightly place in a food processor and blitz until you have a smooth paste.
Heat a tablespoon of oil, add the blitzed onion mixture, diced peppers and tomato. Fry for 2 minutes then add the curry masala and continue to fry for a minute or so. If it starts to stick add a little of the liquid.
Now add around 200ml of liquid of your choice. Turn the heat up and let reduce back down to almost a paste again. WARNING! This will splatter; you could cover the pan with a mesh pizza pan or partly cover with a lid to reduce the clean up operation afterwards! While the liquid is reducing, you can stir it occasionally to stop it sticking but you do want some caramelisation on the sides of the pan, which you should stir back in to the sauce.
Once the sauce has reduced add the rest of the liquid, bring back to the simmer and again reduce to the consistency you want. At this point add your main ingredient and continue to cook. Chicken in 1’’ cube pieces should take roughly 20-25 minutes. If using beef or lamb I would advise pre cooking first.
15 minutes or so before you are ready to serve your curry add the rest of the ingredients. The garam masala, methi, coriander and salt.
And that’s it!
Hope you enjoy, and don’t forget to post some pictures on the ‘Ome Made Facebook pages and twitter.
‘Ome Made Balti Curry Masala comes in a 60g resealable pouch.
Allergy Advice: may contain traces of nuts/peanuts, mustard, gluten
Suitable for Vegetarians and Vegans.