|
Ingredients
|
Quantity
|
|
Vegetable oil
|
3
tbsp
|
|
Onion – chopped
|
4
|
|
Ginger – peeled , grated
|
1 small piece
|
|
Garlic clove – crushed
|
1 large
|
|
Tomatoes – chopped
|
1
|
|
Paprika
|
1 tbsp
|
|
Turmeric
|
½ tsp
|
|
Cumin – ground
|
½ tsp
|
|
Coriander – ground
|
½ tsp
|
|
Chilli powder
|
1 tsp
|
|
Fresh coriander – chopped
|
½ bunch
|
|
Salt
|
to taste
|
Heat the oil in a large saucepan over moderate heat. Fry the
onions, ginger and garlic until the onions are translucent. Add the tomato and
stir-fry, breaking it up with the spoon. Pour in 1 pint water, and stir in the
other ingredients. Bring to the boil.
Lower heat, cover and simmer for 30 minutes. Remove from heat and
allow to cool. Pour into a blender or food processor and puree.
NOTES : This is
only one formula of thousands possible. There's no more a single recipe for Balti
sauce than there's a single recipe for chilli. Some cooks like more garlic,
some more chilli powder; some use fresh chillies as well: some add yogurt,
coconut, cream.… you name it.
