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Balti (medium) Oh Err! That’s a Bit Saucy!

£3.50

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Balti is a style of cooking, almost like a stir fry. It’s said to be invented in the UK. Birmingham lays claim to being the birthplace of Balti. Balti literally translates from the Punjabi as bucket! Balti describes the pot in which food is cooked and served, a flat-bottomed, two-handled wok.

Serve with Curry On Bombay Potatoes, Basmati rice, quinoa or any Indian bread like naan or chapattis. Check out our recipe page for a quick and easy chapatti recipe.

Suitable for vegans, free from sugar, gluten, dairy, additives, preservatives, colouring, MSG, Nuts, yeast.

No nasties here!

 

As a bit of fun at Curry HQ we decided to give each of our kits a personality – what do you think?

Let us know what attributes you would give to your favourite curry

Balti The original trail blazer, loyal, robust and grounded.

Ingredients:

Sea Salt, Turmeric, Paprika, Ginger, Coriander, Chilli, Fenugreek Leaves, Cumin, Cinnamon, Black Pepper, Clove

The Recipes

The recipes in the kits are designed as a guide. Feel free to make these dishes your own. If you fancy a bit more sauciness in your life add a splash of coconut milk or an extra tin of tomatoes. The kits are so versatile; rub into fish meat or fish before throwing on the BBQ, or in the oven.   Go crazy and experiment!

These sugar free kits are low in fat; for an even healthier option the cooking oil, can be replaced with spray oil. The cream in the Tikka Masala and Korma can be replaced with coconut milk, crème fraiche or yoghurt.

Feel free to substitute the meat for other types of meat e.g. lamb/pork If using alternative meat adjust cooking times depending on the meat.   Any vegetables or mixed vegetables can be used. Tofu and soya also work great with the kits. When cooking with fish it’s best to use a firm fleshed, robust fish such as monkfish or halibut which doesn’t fall apart in the pan too quickly.

TOO HOT?

KEEP CALM as you have a range of options to reduce the heat of the dish. Add a dash of lemon or lime juice. The acid should help in reducing the heat. Vinegar also is a good addition.   Spooning in more liquid can help. Dairy helps to temper the spices, stir in a couple of tablespoons of natural/Greek yoghurt, sour cream or coconut milk.

Eating raita made out of natural or Greek yogurt helps to cool things down as does a sweet or salty lassi.

NOT HOT ENOUGH?

Chuck in some extra chillies we prefer fresh but any kind works just as well.

Weight 30 g

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Curry On Cooking's 30 gram Balti spice kitBalti (medium) Oh Err! That’s a Bit Saucy!
£3.50
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