100 Best Balti Curries, Diane Lowe and Mike Davidson Before you start:This book is now quite

rare and hard to find except at inflated prices on the internet. Currently, it is selling on Amazon at 193 for those daft enough to pay that much!!?? It was written in 1994 and now out of print. The authors have compiled a selection of genuine recipes from restaurant chefs, mainly in Birmingham and London so I have included the restaurant name for reference. The recipes I have compiled so far are mainly the more popular Chicken and Fish dishes. There are three recipes for base sauces and pre-cooking methods. These are two straight forward base sauce alternatives, one called Everyday and the other Rolls Royce version. The third sauce is a product of the Pre-cooking method and has received favourable comment from members of this site. The idea is you make your own choice which of the sauces to use so increases the options and no doubt will affect the taste of a dish depending which one is chosen. My own preference is for the Rolls Royce version as it does have more depth to it. All recipes have been copied accurately as they appear but I have condensed some instructions to save space. You are all experienced enough to know Ginger and Garlic has to be peeled, Peppers seeded, Chicken skinned etc, etc. All recipes serve four. The size of the ladle mentioned is the equivalent of 7 tablespoons or 4 fluid ounces. Methi is the leaf variety in all recipes and Coriander is fresh unless otherwise stated. Recipes give amounts such as palmfuls. How big that is I will leave to you. I suppose it shows total accuracy isnt always essential. Good Cooking Ray G

These all make small quantities, increase if required Garam Masala 1 Tbsps Black Peppercorns Tbsp Black Cumin seeds (or ordinary if cant get black ones) 1 tsp Whole Cloves 4 Large Brown Cardamom Pods (or 6 ordinary Cardamoms ) 2 Cinnamon Stick Whole Nutmeg 2 Star Anise Roast all ingredients gently in a heavy frying pan until slightly smoking and smelling aromatic but dont burn! Allow to cool and grind very fine in a coffee grinder. Basic Garam Masala 16 Black Peppercorns 12 green cardamoms 8 cloves 1 tsp ground Cinnamon Roast gently for a few minutes, cool and grind to a fine powder Balti Spice Mix 2 tsp Paprika 1 tsp Ground Coriander tsp Ground Cumin tsp Salt tsp Chilli powder Stir spices together until evenly mixed.

Pre-Cooking Chicken This also makes a Base Sauce at the same time 3 lb Chicken Breast or Thigh off the bone, cut into bite size pieces 3 Onions 2 Tomatoes, Chopped 1 Tbsp salt 2 cube Fresh Ginger, Grated 6 Large Cloves Garlic, crushed 2 tsp Balti Spice Mix 1 tsp Turmeric Powder 4 Whole Cloves 2 stick of Cinnamon 1 Black or 4 Green Cardamoms, broken slightly open 2 Black Peppercorns 1 Tbsp Fresh Coriander, Chopped 2 Tbsps Vegetable Oil 300 mls Water Method Put all ingredients except Fresh Coriander into a large pan and add the water. Bring to the boil, cover and simmer for 30 minutes. Remove Chicken and set aside. Add Oil and Coriander and bring back to the boil. Stir for 2 minutes. Take out Cinnamon Sticks and Cardamom Pods and liquidise until very smooth. Set aside or freeze if using another day.

Basic Balti Sauce Everyday version Makes 750 mls 3 Tbsps Vegetable Oil 4 Onions Chopped 1 Cube fresh Ginger, Grated 1 Large Garlic Clove, Crushed 1 Tomato, Chopped tsp Turmeric Powder 1 tsp Paprika tsp Ground Cumin tsp Ground Coriander tsp Chilli Powder tsp Salt Large Palmful fresh Chopped Coriander 300 mls Water Method Heat the Oil in a large pan over a moderate heat. Fry Onions, Ginger and Garlic until Onions are translucent. Add Tomato, Stir-fry 1 minute. Add 300 mls Water and stir in all the remaining ingredients. Simmer for 30 minutes. Cool and liquidise well.

Balti Sauce (Rolls Royce Version) Makes 1 Litre 3 Tbsps Vegetable Oil cube Ginger grated 1 large Clove Garlic, crushed 5 medium Onions, chopped 4 Tomatoes, chopped 2 tsp ground Coriander 1 tsp Ground Cumin tsp Turmeric Powder tsp Chilli Powder tsp Paprika tsp Garam Masala 2 Bay Leaves 4 Brown Cardamoms, broken slightly open 1 tsps dried Methi leaves 1 tsp Salt 250 mls Water Method Heat Oil in a large saucepan on a moderate heat. Add Onions and stir-fry until translucent and soft. Add Ginger and Garlic and stir for a few seconds. Pour in 250 mls Water and bring to a slow boil. Add Tomatoes and ALL the spices, including Bay Leaves, Cardamom, Methi and Salt. Cover the pan and simmer for 30 minutes. Remove Bay Leaves and Cardamoms, cool and blitz the sauce in a liquidiser until very smooth. Can be frozen for later use in 2 x half litre amounts.

Balti Dip 7 fl oz plain yoghurt 1 tsp concentrated mint sauce 1 tsp sugar 1 tsp lime pickle 1 tsp mango pickle half a fresh green chilli, chopped 1 tsp sweet mango chutney 1 Tbsp chopped fresh coriander Put everything into a blender and liquidise. Serve with popadoms or pakoras.

Cauliflower, Spinach and Chickpea Balti Serves 4

3 tbsp vegetable oil 0.75 inch cube of ginger, grated 1 large garlic clove, crushed 5 onions, chopped 4 tomatoes, chopped 2 tsp chopped fresh coriander (cilantro) 1 tsp ground cumin tsp turmeric powder tsp chilli powder tsp paprika tsp garam masala 2 bay leaves 4 brown cardamoms, broken slightly open 1 tsp dried methi (fenugreek leaves) 1 tsp salt 12 oz cauliflower florets 14 oz frozen spinach, thawed and drained (or use 1.25 lb fresh, cooked and drained) 15 oz cooked chickpeas 5 tbsp vegetable oil 4 onions, chopped 1 inch cube fresh ginger, grated 6 garlic cloves, crushed 2 tsp salt 4 tomatoes, chopped 2-3 fresh green chillies, finely chopped 1 tbsp chopped fresh coriander (cilantro) 1 tsp garam masala Heat the oil over a moderate heat. Add the ginger and garlic and stir. Add the onions and stir-fry until they are translucent. Add 9 fl oz water and bring to the boil. Add everything else, cover and simmer on a low heat for 30 minutes. Remove the bay leaves and cardamom pods, and liquidize the rest in a blender. This will make about 2 pints of balti sauce. Heat the oil in a large wok (or a frying pan) over a medium high heat. Fry the onions gently until they begin to turn brown. Add the ginger and garlic, stir well, and cook for one minute. Add the spinach, tomatoes, cauliflower, chickpeas, salt and enough balti sauce to coat all the vegetables (4-6 ladles of sauce). Turn the heat to low, cover and simmer until the cauliflower is just tender. Add the green chillies and stir-fry for 3 more minutes. Stir in the coriander. Just before serving, sprinkle the garam masala on top. Serve with naan bread or chapatis.

Chicken Tikka Serves 4 Prepare the Tikka the day before and Marinate overnight. 1 lb Chicken Breast, Cubed 1 TBSP Salt Juice of 2 Lemons 300 mls Plain Yoghurt 1 Cube Fresh Ginger, Grated 2 Cloves Garlic, Crushed 1 Fresh Green Chilli, Chopped 5 Tsp Balti Spice Mix 150 mls Vegetable Oil 1 Tsp Dried Mint 1 Tsp Red Food Colour Method Cut slits in Chicken and rub with Salt and Lemon Juice, set aside. Put all other ingredients into a processor and blend to a paste. Wash off salt and lemon and cover with Marinade. Leave overnight. Heat oven to the highest setting until red-hot! Shake off excess Marinade Cook chicken on a baking tray for 15-20 minutes until cooked. N.B. Use Turmeric if you dont like food colourings.

King Prawn Jalfrezi Balti Serves 4 Quite dry but you can add a little Balti Sauce Ingredients 20 raw King Prawns, cleaned 3 Tblsps Veg Oil 3 Onions, 2 sliced longways and chopped 1 cube fresh Ginger, grated 3 Garlic Cloves, crushed 1 tsp Cumin Seeds tsp Salt 1 Tblsp Tom Puree 2 tsps Ground Cumin 2 tsps Ground Coriander 2 Tomatoes, chopped 1 green Chilli, chopped Green Pepper and Red Pepper, cut into strips 1 Tbsp chopped Coriander Method Heat 2 Tbsps of Oil in a Wok Add Onions (sliced longways), fry on low heat until soft Add Ginger, and Garlic Turn up heat, add Cumin Seeds, Salt, Tom Puree, Ground Cumin and Ground Coriander, stir briskly Will get dry so add half of Tomatoes to moisten Add Chilli and rest of Oil and Prawns Add chopped Onion Stir in rest of Tomatoes, Pepper strips and chopped Coriander Cook for two mins, remove from heat, rest for two mins This allows Onions and Peppers to retain some crispness Serve

Tiger Prawn Special Balti A Luxury Balti Serves 4 Ingredients 16 large raw Tiger Prawns, cleaned 8 Tbsps Veg Oil 3 Onions, chopped Green Pepper, diced 4 Tomatoes, thin sliced 5 tsps Balti Spice Pwdr 2 tsps Chilli Pwdr 2 tsps Garam Masala 1 Tbsps Tom Puree 2 Tbsps dried methi 2 Tbsps fresh Coriander 8 ladles Balti Sauce 4 Tblsps White Wine 3 Tblsps Brandy Method Cut Prawns into 3 pieces, pat dry Heat Oil in a Wok on low heat, add Prawns Add Onions and Green Pepper and fry until Onions are soft Add Tomatoes, Balti Spice Mix, Chilli Pwdr, Garam Masala, Tom Puree, Methi, Coriander and the Balti Sauce Pour in Wine, stir well and break up Tomatoes Cook for 3 mins Pour over Brandy and set alight Turn up heat and reduce sauce a little Serve

Balti Chicken and Prawn, Punjab Paradise Serves 4 Ingredients 3 lb Chicken Breast and Leg pieces off the bone lb small cooked Prawns 4 Tbsps Veg Oil 3 Onions, chopped 3 small Tomatoes, chopped 1 cube fresh Ginger, grated 5 Garlic Cloves, crushed 2 Green Chillis 1 tsp Salt 6 oz Button Mushrooms 1 tsp Garam Masala Method Heat Oil in a wok on high heat Fry Onions until translucent, add Tomatoes, Ginger and Garlic Break up Tomatoes and after 5 mins add Chillis, Salt and pt water Add Chicken pieces, stir and turn heat to low, cover and simmer 25 mins until Chicken is tender Remove Chicken with slotted spoon, allow to cool Turn up heat and reduce remaining sauce until thickened Add Chicken and Prawns to wok and cook on medium for 5 mins Add Mushrooms, cook a further 5 mins Sprinkle with Garam Masala Serve

Balti Fish Serves 4 Ingredients 900g Silver Hake ( or what you fancy), skinned, filleted 2 tsps Balti Spice Mix tsp Turmeric Pwdr 300 mls Plain Yoghurt 3 Tblsps Veg Oil 2 Onions, Chopped 2 tsps ground Coriander 2 tsps Garam Masala 1 tsp Chilli pwdr 2 Tomatoes, chopped 1 cube Fresh Ginger, grated 6 Large Cloves Garlic, crushed 4-6 Ladles Balti Sauce 1 Tblsp fresh Coriander 1 tsp dried Methi Method Cut fish into large chunks, lay in a dish Sprinkle with Balti Spice Mix and Turmeric Spoon over the Yoghurt Toss until evenly coated, marinate 30 mins Heat Oil in a Wok on moderate heat Fry Onions until soft but not brown Quickly add Ground Coriande, Garam Masala, Chilli pwdr, Tomatoes, Ginger and Garlic, stir well Cook for two mins Add fish plus marinade, cook 3-4 mins Cover with 4 ladles Balti Sauce Add fresh Coriander and dried Methi Turn to low and simmer for 4 mins Add more sauce if too dry Serve

Balti Mix Serves 4 Ingredients lb Chicken Breast, cubed 1 lb Pre-Cooked Lamb lb cooked Prawns 10 Tbsps Veg Oil 1 cube fresh Ginger, grated 12 large cloves Garlic, crushed 3 oz Button Mushrooms, sliced 10 ladles Balti Sauce 2 Tbsps Methi 2 Tomatoes, quartered 1 tsp Garam Masala 1 Tbsp chopped Coriander Method Heat Oil in a wok on moderate flame Fry Ginger and Garlic for 30 secs Add Chicken, stir for 10 mins Add Prawns, stir well Add Mushrooms, stir fry 1 min, add the Lamb Ladle in Balti Sauce, stir Add Methi and Tomatoes Turn heat to low and cook for 7 mins Garnish with the chopped Coriander Serve

Balti Moglai Chicken, Rice and Spice Serves 4 Ingredients 1 large Chicken, meat removed and cut into chunks 13 ozs Butter Ghee or unsalted Butter 2 Onions, grated 2 tsp Salt 1 cube Ginger, grated 8 cloves Garlic, crushed 6 Green Cardamoms, split slightly open 1 Cinnamon Stick 3-4 Bay Leaves 4 Eggs, lightly beaten 4 Tbsps Sugar 6 Tbsps Ground Almonds 27 fl ozs Single Cream Flaked Almonds for Garnish Method Heat Ghee or Butter in a wok on moderate heat Fry Onions and Salt until translucent Add Ginger, Garlic, Cardamoms, Cinnamon Sticks and Bay Leaves Stir fry mixture until golden brown Add Chicken and cook for 13 mins In a bowl mix Eggs, Sugar, Ground Almonds and Cream Turn heat right down and pour Egg, Cream mixture Simmer gently for 5-7 mins until Chicken is tender Dont overcook as it will curdle Garnish with Almonds Serve

Chicken and Bhindi Balti, Grand Tandooris Serves 4 Ingredients 4 Chicken Breasts, cut into 6 pieces each 1 lb Okra (Ladies Fingers) 10 Tbsps Veg Oil 5 Onions, chopped and then liquidised with a little water 1 or 2 Brown Cardamoms broken slightly open 1 stick Cinnamon 1 tsp Turmeric 1 tsp Paprika 1 tsp Salt 1 Tbsp Garlic Powder 1 Tbsp Ground Ginger 1 tsp Chilli Pwdr 2 Tbsps fresh Coriander 1 tsp Garam Masala Method Heat Oil in a wok on moderate heat, fry Okra until tender Remove with a slotted spoon and keep to one side Fry liquidised Onions in remaining Oil until soft and turning colour Add Cardamoms, Cinnamon, Turmeric, Paprika, Salt, Garlic Pwdr, Ginger and Chilli Pwdr Moisten with a little water Add Chicken and Coriander Bring to the boil and stir fry for 10 mins until Chicken cooked Add Okra and stir fry a further 10 mins Serve

Chicken Balti, I am the King Serves 4 3 lb Pre-Cooked Chicken Breast or Thigh meat, diced 10 Tbsps vegetable Oil 2 fresh Green Chillies, finely chopped 3 Tomatoes, chopped 2 Cube Fresh Ginger, grated 12 Garlic Cloves, crushed 1 tsp Salt 1 Tbsps Turmeric Powder 4 palmfuls Dried Methi lb Mushrooms, sliced (optional) 2 Tbsps fresh Coriander, chopped 1 Tbsps Tandoori Masala Powder tsp Garam Masala 6 ladles Balti Sauce Method Heat Oil in a wok over a moderate to high heat. Fry the Chillies, Tomatoes, Ginger and Garlic for 1 minute. Add the diced Chicken, Salt and Turmeric, stir-fry for 3 minutes. Turn heat down to moderate and add Methi and 6 Ladles Balti Sauce. Stir-fry for 5 minutes. Add Mushrooms and Coriander and cook 2 more minutes. Stir in Tandoori Masala Powder. Sprinkle Garam Masala over each bowl before serving.

Chicken Dhansak Balti, Akashs Serves 4 Ingredients

4 large Chicken breast cut into 6 pieces each 8 ozs cooked Yellow Split Peas (or canned) 6 Tbsps Veg Oil 1 cube Fresh Ginger, grated 6 Cloves Garlic, crushed 4 tsp Garam Masala 10 tsp Balti Spice Mix 3-4 tsp Chilli Pwdr 4 ladles Akashs Balti Paste 4 rings canned Pineapple, chopped 4-6 Tbsps Pineapple Juice from can 6 ladles Balti Sauce Fresh Coriander Making Akashs Balti Paste 2 ozs Butter, 1 cube Ginger, 14 Garlic Cloves crushed, 4 large chopped Onions, 1 sliced Carrot, 4 Tbsps fresh Coriander, Green Pepper, 4 Tomatoes (3 chopped, 1 sliced), 1 Tbsp Tomato Puree, 6 ozs cooked Yellow Split Peas Method Heat Butter in a saucepan on moderate heat Fry half the Ginger, half the Garlic and half the chopped Onions When Onions are translucent add the Carrot, chopped Coriander, the Green Pepper, chopped Tomatoes, Tomato Puree and Split Peas, stir fry for 2 mins Remove from heat and allow to cool Blitz in a blender then add 2 Tbsps Methi, 5 tsp Balti Spice Mix, 1 tsp Curry Pwdr and2 tsp Turmeric Next Heat Oil in a wok on high heat Fry Ginger and Garlic for 3 mins Add in quick succession Garam Masala, Balti Spice Mix, Chilli Pwdr, and Akash Balti Paste, stir well Add Split Peas, Sliced Tomatoes, Pineapple and some of the juice to moisten Add Chicken and Balti Sauce cook for 5 mins Serve

Chicken Jalfrezi, Kamrans Serves 4 3 lb Pre-cooked Chicken (see Pre-Cooking page). 8 TBSP Vegetable Oil 3 Large Onions, Chopped 1 green Pepper, Thick Sliced 3 Tomatoes, Chopped 3 TBSP Spring Onions, Chopped (optional) 3 Tsp Garam Masala 2 Tsp Dried Methi ( fenugreek) 3 TBSP Tomato Puree 1 Cube Fresh Ginger, Grated 7 Cloves Garlic, Crushed 1 TBSP Fresh Coriander, Chopped 5 Ladles Balti Sauce Method Heat oil in a wok and stir-fry Onions until golden. Add Green Pepper and Tomatoes. Stir-fry and break up Tomatoes with a spoon. Add Spring Onions, 2 Tsp Garam Masala, Methi, Tomato Puree, ginger and Garlic. Stir-fry for 5 minutes. Add Chicken and 5 Ladles of Balti Sauce. Stir-fry 2 minutes. Add 1 Tsp of Chopped Coriander, stir-fry 1 minute. Spoon off Oil as it separates. Sprinkle on remaining Coriander and serve.

Chicken Masala Balti, Royal Naims Serves 4 Ingredients 4 large Chicken Breasts cut into chunks 3 Tbsps Veg Ghee or Oil 2 Onions, chopped 2 Tomatoes, chopped 2 Green Chillies, chopped 1 tsp Turmeric Pwdr 1 tsp ground Cumin 1 tsp ground Coriander 1 tsp Salt 1 cube Ginger, grated 6 large cloves Garlic, crushed 2 palmfuls chopped Coriander 3-4 ladles Balti Sauce 2 tsp Garam Masala 2 tsp Methi leaves pt Plain Yoghurt Method Heat Ghee or Oil in a wok on moderate heat Fry Onions until tender, add Tomatoes, fry and break up Add 1 Tbsp water, Chillies, Turmeric, cumin, Ground Coriander and Salt Stir well, add Ginger, Garlic, Chopped Coriander and the Chicken Stir fry for 10 mins Add 3 ladles of Balti sauce, Garam Masala and Methi Add Yoghurt a tablespoon at a time, keep stirring Reduce heat and simmer for 10 mins until chicken is tender Add a little more sauce if you like Serve

Chicken Patia Balti, Khanums Serves 4 4 Chicken Breasts, Pre-Cooked (see Pre-cooking page) 7 TBSP Vegetable Oil 1 Cube Fresh Ginger, Grated 6 Cloves Garlic 2 Onions, Chopped 2 FRESH Green Chillis 2 Green Peppers, Diced 2 Tsp Dried Methi (fenugreek) 5 Tsp Balti Spice Mix 4 Tomatoes, Chopped 2 Heaped Tsp Tomato Puree 2 TBSP Lemon Juice 1 TBSP Sugar 2 Tsp Fresh coriander, Chopped Tsp Salt 5 Ladles Balti Sauce Method Heat oil in a wok and stir-fry Onions until golden. Add Ginger and Garlic and stir-fry for 1 minute. Add Chillies, Green Peppers and Salt. Add Balti Spice Mix, Tomatoes, Tomato Puree, Lemon Juice, Sugar and 5 Ladles of Balti Sauce. Add Chicken and Methi and cook for a further 4 minutes. Add Coriander and serve.

Chicken Tikka Masala, Khyber Pass Serves 4 1 1/4 lb previously prepared Chicken Tikka 8 TBSP Vegetable Oil 2 Tomatoes, sliced 1 TBSP Garlic Powder 2 Tsp Turmeric 1 Tsp Tandoori Powder 1 tsp Pataks Kashmiri Masala 4 TBSP Plain Yoghurt 1 TBSP fresh Coriander, Chopped 2 Tsp Garam Masala 1 TBSP dried Methi (fenugreek) 5 Ladles Balti Sauce 2 TBSP Yoghurt mixed with the Food Colouring 1 Cube Fresh Ginger, Grated Method Heat Vegetable Oil until hot and briskly stir-fry Tomatoes and Garlic Powder. Add Turmeric and Tandoori Powder. Add Plain Yoghurt and stir. Add Chicken Tikka, stir well. Turn up the heat and add Fresh Coriander and Methi. After a minute add Balti Sauce, Ginger and Coloured Yoghurt. Simmer for 5 minutes and serve.

Chicken, Aubergine and Green Pepper Balti Serves 4 Ingredients 1 lb Pre-Cooked Chicken 1 large Aubergine, cut into large dice 1 Green Pepper, diced 8 Tbsps Veg Oil 1 Green Chilli, chopped 5 tsp Balti Spice Mix 6 large cloves Garlic, crushed 2 Tomatoes, rough chopped 1 tsp Methi Leaves 6 ladles Balti Sauce 1 tsp Garam Masala 1 Tbsp chopped Coriander Method Heat half the Oil in a wok on moderate heat Fry Aubergine, Chilli and Balti Spice Mix until Aubergine is tender Remove with slotted spoon, leaving Oil behind Add rest of Oil and fry Garlic, Tomatoes and Green Pepper Break up Tomatoes and add Chicken, Methi and Balti Sauce Cook for 3 mins then add cooked Aubergine, cook a for 3 mins Sprinkle with Garam Masala and chopped Coriander Serve

Duck Balti, Bhangra Beat Serves 4 Ingredients 2 lb boned Duck, cut into 1 chunks 8 Tbsps veg Oil 3 Onions, chopped, one very finely 1 small Green Pepper, chopped 1 cube Ginger, crushed 3 large cloves Garlic 2 tsp Turmeric 1 tsp Salt 4 fl ozs Orange Juice 1 Green Chilli, chopped 1 Tbsp chopped Coriander 1 Tbsp Methi tsp made English Mustard1 tsp ground Coriander 1 tsp ground Cumin 1 Tbsp Tomatoe Puree 1 tsp Garam Masala tsp Chilli Pwdr Method Heat Oil in a wok on high heat Fry the finely chopped Onion, Green Pepper, Ginger and Garlic until Onion changes colour Add Duck and sear on both sides Add Turmeric, Salt and 300 mls Water Bring to the boil and cook for 15 mins Add all other ingredients, stir well Turn down heat to moderate, cover wok and cook for a further 20 mins, stir occasionally Remove lid, turn heat to low and simmer a further 20-25 mins Replace lid and let it rest for 10 mins

Fish Massala Balti, Royal Naims Serves 4 Ingredients 570 gms Silver Hake in chunks (or what you fancy) 3 Tbsps Veg Oil 1 cube fresh Ginger, crushed 4 cloves Garlic, crushed Green Pepper, chopped 2-3 Green Chillis, chopped 1 palmfuls fresh Coriander 8 ladles Balti sauce 2 tsps Garam Masala 2 tsps dried Methi 150 mls plain Yoghurt 1-2 Tbsps Red Food Colouring, stir into Yoghurt (optional) Method Heat the Oil in a Wok on a high heat Fry Ginger, Garlic, Green Pepper until it is soft Add Chillis and Coriander and fry 2 mins Add pieces of Fish and Balti Sauce, stir fry 3 mins Add Garam Masala and dried Methi Stir in Yoghurt gradually, cook gently for 1 min Serve

King Prawn Balti, Panjab Serves 4 Ingredients 340 gms raw King Prawns, cleaned tsp chopped fresh Basil 2 tsps chopped fresh Mint 200 gms Butter tsp ground Black Pepper 450 gms fresh or tinned Tomatoes (If using tinned you also need extra 2 chopped fresh Toms) 3 Onions, chopped Green Pepper, diced tsp Salt 2 cube fresh Ginger, grated 10 cloves Garlic, crushed 3 ladles Balti Sauce 3 palmfuls dried Methi 2 green Chillis, chopped 3 Tblsps fresh Coriander 115 mls Single Cream 2 tsps Garam Masala Method Making Tomatoe Puree Melt 15 gms of the Butter, fry Basil and Mint 30 secs Add Black Pepper, peeled Toms and Salt Gently cook for 30 mins to reduce, chop Toms Put to one side Next Heat rest of Butter in a Wok on moderate heat Stir fry Onion and Green Pepper for 5 mins Add Ginger, Garlic, Balti Sauce, 3 ladles of Tom Puree, Methi and Chillis, stir well Add Prawns, Coriander, chopped Toms, Cream, and Garam Masala, stir fry for 5 mins Serve

Prawn Patia, Preet Palace Serves 4 340 gms Uncooked King Prawns, Shelled and De-Veined 400 gm can Yellow Split Peas 2 Tsp Turmeric Powder 2 tsp Salt 6 TBSP Vegetable Oil 1 Cube Fresh Ginger, Grated 2 Cloves Garlic, Crushed Tsp Chillie Powder 1 TBSP Sugar 5 Tsp Balti Spice Mix 1 TBSP Tomato Puree 4 TBSP Lemon Juice 1 green Pepper, Chopped 2 Handfuls fresh Coriander, Chopped 4 Ladles Balti Sauce Method Have all ingredients ready and measured. Heat the Oil in a wok and fry Ginger and Garlic for 30 seconds Add Prawns and Salt. Stir briskly and add all other ingredients. Continue cooking for a further 3 minutes. Serve.

Prawn Madras Balti, Khanums Serves 4 Quite Fiery Ingredients 450 gms peeled cooked Prawns 7 Tblsps Veg Oil 1 cube fresh Ginger, grated 6 Large cloves Garlic, crushed 2 Onions, chopped 1 green Pepper, diced 2 Tomatoes, chopped 5 tsps Balti spice Mix 2 tsps Lemon Juice 4 tsps Chilli Pwdr ( less if you like|) 2 heaped tsps Tom Puree 7-8 ladles Balti Sauce 2 tsps fresh Coriander Salt to taste Method Heat Oil in a Wok on moderate heat Add Ginger and Garlic, stir fry 1 min Add Onions, fry until turning brown Add Green Pepper, Tomatoes and tsp salt, stir 2 mins Add Balti Spice Mix, Prawns, Lemon Juice, Chilli Pwdr, Tom Puree and 7 ladles Balti Sauce Cook for 3 mins, add more sauce if required Adjust seasoning if required and garnish with Coriander Serve

Scampi Balti, Celebritys Serves 4 Has quite a liquid sauce Ingredients 450 gms Shelled Scampi 8 Tblsps Veg Oil 1 cube Fresh Ginger, grated 6 cloves Garlic, crushed 1 fresh green Chilli, chopped fine 1 tsp Salt 8 ladles Balti Sauce 1 Tblsps Garam Masala 1 Tblsp fresh Coriander, chopped Method Rinse Scampi and pat dry Heat Oil in a Wok on a moderate flame Fry Ginger and Garlic until Golden Add Chilli and Scampi, stir well Add Salt and 6 ladles Balti Sauce, Garam Masala, and Coriander Cook for 6 mins on high heat, stir well Add remaining Sauce, reduce heat, cook for a further 6 mins Spoon off Oil if any Serve