Basic balti sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 4 | Onions, chopped | |
| Small piece of ginger, | ||
| Peeled and grated | ||
| 1 | Large garlic clove, crushed | |
| 1 | Tomato, chopped | |
| 1 | tablespoon | Paprika |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Cumin (ground) |
| ½ | teaspoon | Ground coriander |
| 1 | teaspoon | Chili powder |
| Fresh chopped coriander | ||
| (a handful) | ||
| Salt to taste | ||
Directions
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)