December Top Tips 2018
Boxing Day Balti
Now a tradition in its own right, this year our Boxing Day curry is a delicious balti style dish. In the restaurants in Birmingham’s Balti Triangle a big batch of sauce is often made with your chosen meat added just before serving, making it the perfect curry for leftovers - turkey, roast potatoes, carrots, sprouts - you name it, anything can go in!
- Total Time: 1 hr
- Serves: 4
- Heat rating: 3/5
- Dietary: contains Mustard and Celery
Ingredients
- 400g leftover turkey or veg (or whatever leftover meat you had on the big day!)
- 1 large red onion - roughly chopped
- 3 cloves of garlic - roughly chopped
- Fresh ginger - roughly chopped to make 2 tbsp
- 3 tomatoes - cut into wedges
- 1 lemon
- 50g butter
- 2 tbsp tomato puree
- 2 tsp sugar
- Rice for 4 and optional chopped coriander and sliced green chilli to serve
Spices
BOXING DAY BALTI BLEND: Coriander, cumin, black pepper, fenugreek, turmeric, ginger, mustard, cardamon, cinnamon, cloves, chilli, celery, fenugreek leaf, paprika, amchur, ajowan, mint, garlic, salt
*Allergens
Method
- Fry the onion, garlic and ginger in 2 tbsp oil for 15 minutes or until thoroughly brown and sticky
- Blend the fried onion mixture with the tomato puree, sugar, BOXING DAY BALTI BLEND and ½ tsp salt to a smooth paste (adding a splash of water if necessary)
- Fry the paste in the butter for 5 minutes or until all the liquid has evaporated and the paste is beginning to brown and stick to the bottom of the pan
- Add 300ml water then cover and simmer for 10 minutes or until the sauce is rich and thick with spots of red oil on the surface
- Stir in the turkey, tomato wedges and juice of ½ the lemon then cover and simmer for 5 minutes or until the turkey is completely hot through
- Sprinkle over the coriander and green chilli then serve with the rice and remaining ½ lemon cut into wedges on the side
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