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Balti with Coriander Raita
There are two schools of thought about the origins of the name ‘balti’ - one is that it came from Baltistan in Northern Pakistan, the other that it's 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 become a classic throughout Britain! The typical balti is spicy but not hot and has a lovely depth of flavour from the blend of spices that can’t be achieved by the use of a regular curry powder. It’s a deliciously simple dinner served as it is here with rice, an onion and cucumber salad and raita.
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