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, cream...you name it.)
(Adapted from 100 BEST BALTI CURRIES, Lowe & Davidson)