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)