Balti Curry Spice Kit
Included in the Balti curry spice kit: Printed instructions, Cinnamon Stick, Chilli Powder, Coriander Powder, Cumin Powder, Turmeric Powder. 10 g (Net)
To be stored in cool dry conditions.
Ingredients are originally from Various EU countries, India, Indonesia, Thailand, China, Madagascar and packed in the UK.
This Balti curry has plenty of nicely spiced gravy and a really fresh taste with warming background heat.
Balti is a type of curry served in a thin, pressed-steel wok called a “balti bowl”. It is served in Indian restaurants throughout the UK, and the term refers to the pot in which the curry is cooked, rather than to any specific ingredient or cooking technique.
There are several ideas about the origin of balti-style dishes. It is thought that it was invented in Birmingham, while others believe it originated in northern Pakistan in the region called Baltistan, and then came to Britain.
This Balti curry spice kit provides you with a curry that has plenty of nicely spiced gravy and a really fresh taste with warming background heat.
This what else you need to make your Balti curry spice kit!
Choose your main ingredient from: 500g–750g diced chicken, vegetables, or seafood, 5 tbsp oil, 2 onions, finely chopped, 4 garlic cloves, peeled, 20g ginger, peeled, water¸3 green chilies, sliced, 400g tinned chopped tomatoes, 1 tbsp tomato puree, 200ml natural yoghurt, 1 tsp salt, ½ cup fresh coriander leaves (optional), juice of ½ a lemon and of course your Balti Curry Spice Kit
- Gently fry the onions with the oil in a pan over a medium heat until softened but not coloured.
- Blend the garlic and ginger with a little water to make a paste and add to the onions together with the sliced chillies and cook for 1 minute.
- Add the contents of the Spice Bag to the pan, cook for 2 minutes stirring constantly. Then add the meat or vegetables and cook on a high heat, stirring frequently for 5 minutes.
- Reduce the heat and add the chopped tomatoes, tomato puree, yoghurt and salt to taste. Cook on a low heat for a further 15 minutes or until cooked.
- If using seafood add it into the sauce now and cook for 3-6 minutes or until all the ingredients are cooked.
- Remove the whole spices, add the lemon juice, coriander leaves and serve.
Balti, as a food, is named after the steel or iron pot in which it is cooked. The word is found in Urdu, Hindi and Bengali, and means “bucket.” The word developed from the Portuguese ‘baled’, meaning bucket or pail, and travelled to South Asia via the Portuguese seafaring enterprises of the early sixteenth century. One can deduce that the word made its way into the English language during British colonial rule of India, Pakistan and Bangladesh.