Balti Masala can be used in any curry house style curry.
The only reason I call this a ‘balti masala’ is because I learned to make a much smaller blend of spices like this the first time I made a balti curry.
It tastes great in balti style curries but it can be used in any recipe calling for curry powder.
About this balti masala…
Curry powders were introduced to the UK as a way of quickly and easily making curries at home. They are still used a lot in Indian restaurants and the best are homemade.
This balti masala is really just a curry powder and it is so versatile.
I use this same balti masala recipe in everything from balti curries to marinades. Mix a tablespoon or so into about 200ml of well hung yogurt and you have a quick and easy tandoori marinade that works well on seafood, vegetables and meat.
Using balti masala…
If you want to try making up your own curry recipe using this balti masala, simply fry some chopped onions and perhaps a chopped bell pepper and/or diced tomatos and then add your preferred meat, fish or vegetables. I usually use about 200g of meat per person.
Add one heaping tablespoon of balti masala paste per person and a little water or stock to cover and simmer until the meat, seafood or vegetables are cooked through.
A few years ago, my then twelve year old son brought a friend home from school and whipped up a chicken balti in just ten minutes using this balti masala. It’s easy and tasty for even the most novice of cooks.
Makes about 200g ( Or enough for 20 single servings)
Balti masala is the secret ingredient every curry lover should have on hand!