Boxing Day Balti Blend

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!

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
  • BOXING DAY BALTI BLEND (1 portion / 2 tbsp) please note if you're making a bigger batch, you'll need to scale up the fresh ingredients in proportion but the spices only by 2/3 or it will be too spicy!

Method

  1. Fry the onion, garlic and ginger in 2 tbsp oil for 15 minutes or until thoroughly brown and sticky
  2. 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)
  3. 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
  4. 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
  5. 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
  6. Sprinkle over the coriander and green chilli then serve with the rice and remaining ½ lemon cut into wedges on the side

Ingredients: Coriander, cumin, black pepper, fenugreek, turmeric, ginger, mustard, cardamon, cinnamon, cloves, chilli, celery, fenugreek leaf, paprika, amchur, ajowan, mint, garlic, salt 

*Allergens

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From: £1.60

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