Balti Night
£8.67
Sorry this item is currently out of stock
SKU
2-spicebox-irf0622
Sorry this item is currently out of stock
There are two schools of thought about the name ‘balti’; one is that it originates from Baltistan in Northern Pakistan, the other that it is a British translation of the Urdu word for ‘bucket’ which refers to the dish the curry is cooked and served in. Whichever is true, it’s now a ubiquitous curry house dish, with the greatest concentration of balti restaurants in the ‘Balti Triangle’ - an area around Moseley and Sparkbrook in Birmingham. The classic balti is spicy but not hot and has a lovely depth of flavour from the spices that can’t be achieved by the use of a regular curry powder. It’s served here with cauliflower 90, jeera (cumin) rice, a refreshing onion salad and green coriander raita.
There are two schools of thought about the name ‘balti’; one is that it originates from Baltistan in Northern Pakistan, the other that it is a British translation of the Urdu word for ‘bucket’ which refers to the dish the curry is cooked and served in. Whichever is true, it’s now a ubiquitous curry house dish, with the greatest concentration of balti restaurants in the ‘Balti Triangle’ - an area around Moseley and Sparkbrook in Birmingham. The classic balti is spicy but not hot and has a lovely depth of flavour from the spices that can’t be achieved by the use of a regular curry powder. It’s served here with cauliflower 90, jeera (cumin) rice, a refreshing onion salad and green coriander raita.
Serves: 4
Heat Rating: 3/5
Prep time: 35 mins
Cooking Time: 1 hr 30 mins
| Description | There are two schools of thought about the name ‘balti’; one is that it originates from Baltistan in Northern Pakistan, the other that it is a British translation of the Urdu word for ‘bucket’ which refers to the dish the curry is cooked and served in. Whichever is true, it’s now a ubiquitous curry house dish, with the greatest concentration of balti restaurants in the ‘Balti Triangle’ - an area around Moseley and Sparkbrook in Birmingham. The classic balti is spicy but not hot and has a lovely depth of flavour from the spices that can’t be achieved by the use of a regular curry powder. It’s served here with cauliflower 90, jeera (cumin) rice, a refreshing onion salad and green coriander raita. |
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| Spices Included | Salad Spices: Kashmiri chilli, chilli, cumin Raita Herbs: mint, coriander leaf, green chilli Garam Masala: cumin, fenugreek leaf, coriander leaf, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli Whole Spices: cinnamon, Kashmiri chilli, black cardamon Butter Blend: green chilli, white pepper, coriander leaf Cauliflower Spices: Kashmiri chilli, chilli, cumin, ginger, garlic, fenugreek leaf, white pepper, paprika, coriander, black cardamon, black pepper, green cardamon, cinnamon, cloves, mace, bay, nutmeg Cumin Seeds: cumin Ground Spices: turmeric, chilli, Kashmiri chilli, cumin, cinnamon, coriander, paprika May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS |
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Product Rating (1):
Made this with chicken and it tasted great. You have to adjust the timings slightly as the recipe is for lamb and therefore the chicken doesn’t need as long. I enjoyed the side dishes too. Served with popadoms and rice as per the recipe it was enough for about 3 people. Defo would get this again
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We're so happy to hear how much you loved our balti recipe, Alan - great job adapting the recipe to make a chicken version!