Yield: 4 Servings
|3 tablespoons||Vegetable oil|
|Small piece of ginger,|
|Peeled and grated|
|1||Large garlic clove, crushed|
|½ teaspoon||Cumin (ground)|
|½ teaspoon||Ground coriander|
|1 teaspoon||Chili powder|
|Fresh chopped coriander|
|Salt to taste|
Heat the oil in a large saucepan over moderate heat. Fry the onions, ginger and garlic until the onions are translucent. Add the tomato and stir-fry, breaking it up with the spoon. Pour in 300 ml / ½ UK pint water, and stir in the other ingredients. Bring to the boil.
Lower heat, cover and simmer for 30 minutes. Remove from heat and allow to cool. Pour into a blender or food processor and liquidize.
(Note: this is only one formula of thousands possible. There's no more a single recipe for Balti sauce than there's a single recipe for chili. Some cooks like more garlic, some more chili powder; some use fresh chilies as well: some add yogurt, coconut, cream...you name it.)
(Adapted from 100 BEST BALTI CURRIES, Lowe & Davidson)