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Balti Night

5/5 from 1 Customers
£8.67
In stock
Only 5 left
SKU
2-spicebox-irf0224
In 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
More Information
DescriptionThere 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.
Spices IncludedSalad 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
Shopping List
  • 500g diced lamb or use diced chicken
  • 1 small cauliflower
  • 2 red onions
  • 3 cloves of garlic
  • Fresh ginger
  • 10g bunch of coriander
  • 2 tomatoes
  • 1 lemon
  • 450g natural yogurt (full fat is best)
  • 50g butter
  • 1 tbsp tomato puree
  • 300g basmati or long grain rice
  • 100g plain flour
  • 50g cornflour
  • Poppadoms for 4 to serve (optional)
  • Oil for frying (sunflower or vegetable oil is best)

Product Rating (1):

5/5

Amazing spices and instructions the Baltic and rice was beautiful and perfect

It's great to hear you really enjoyed this brilliant Balti Night!

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