Basic balti sauce

Yield: 4 Servings

Measure 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

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, name it.)

(Adapted from 100 BEST BALTI CURRIES, Lowe & Davidson)

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