Balti Curry

Recipe Name	Balti curry
Description	A spicy curry, traditionally eaten with naan bread.
Cook with	(Chicken, Lamb or Prawn)
Ingredients	150gr Curry Sauce Co. Balti sauce 160gr cubed chicken breast per person or 160gr of pre-cooked cubed lamb or 160gr cooked peeled North Atlantic Prawns
Garnish	dessertspoon chopped fresh coriander
Method	Stir-fry cubed chicken breast in a little oil for 2-3 minutes, add Balti sauce and simmer until chicken is tender
Notes
Serve	Turn into balti dish and garnish with chopped fresh coriander.
Alternatives	For lamb balti stir fry pre-cooked lamb in a little oil for 2-3 minutes then add sauce. Simmer until hot. Turn into balti dish and garnish as above. For prawn balti add prawns to hot balti sauce and simmer for 5 minutes approximately. Do not overcook the prawns as they become rubbery. Turn into balti dish and garnish as above.
Serves	1 person(s)

Bhoona Curry

Recipe Name	Bhoona curry
Description	A great way to create this popular curry meal not represented in our range.
Cook with	Chicken or Lamb
Ingredients	160gr cubed chicken breast or 160gr pre-cooked lamb per person 5 tablespoons Curry Sauce Co. Balti Sauce pinch turmeric 1 ½ heaped tablespoons natural yoghurt 1 bayleaf 1cm creamed coconut 2 small pieces cassia bark 2 cloves ½ tsp garam masala ¼ large spanish onion sliced 1 tablespoon chopped coriander akhini stock as necessary
Garnish	dessertspoon desiccated coconut
Method	Stir-fry onion with a little oil until soft and set aside. Add a little more oil to the wok and gently stir-fry cubed chicken for 2-3 minutes. Add half the onions and all of the spices and stir fry for a further minute. Gradually add the Balti sauce, yoghurt and creamed coconut to the chicken and stir-fry gently, stirring all the time until the sauce is absorbed and the meat is fairly dry. Add a little stock to stop the meat from sticking if necessary. Sprinkle on the garam masala and the chopped fresh coriander and stir-fry for a further two minutes, turning all the time. Check that the chicken is cooked prior to serving.
Notes
Serve	Turn into a balti dish and garnish with desiccated coconut and remaining onions.
Alternatives	For lamb bhoona stir fry pre-cooked lamb in a little oil for 2-3 minutes then add sauce. Simmer until hot. Turn into balti dish and garnish as above. Serves 1
Serves	1 person(s)

Biriani Curry

Recipe Name	Biriani curry
Description	An unusual curry dish, fairly dry and therefore often served with a 'wet' vegetable curry on the side.
Cook with	Chicken
Ingredients	60gr Curry Sauce Co. Korma Sauce 60gr Curry Sauce Co. Balti Sauce ¼ large spanish onion sliced 130gr cubed cooked tandoori chicken breast 200gr cooked pilau rice ½ tsp ginger puree stock as necessary
Garnish	tablespoon golden sultanas ½ tsp garam masala 4 whole fried almonds 2 fresh tomato slices 1 level dessert spoon desiccated coconut
Method	Gently fry ½ of sliced onion in a little oil until just turning brown. Add sauce, cubed cooked tandoori chicken breast and simmer for 1-2 minutes or until the chicken is hot right through. Take it off the heat and add the hot pilau rice and combine.
Notes	Serve with vegetable curry as this is a fairly dry dish. Follow the guidelines for preparing the vegetable curry but halve the vegetables used and double the sauce content.
Serve	Turn into balti dish and garnish with raw sliced onion, sliced tomatoes, almonds and desiccated coconut.
Alternatives
Serves	1 person(s)

Bombay Potato

Recipe Name	Bombay Potato
Description	A classic side dish to accompany any curry meal.
Cook with
Ingredients	160g Curry Sauce Co. Balti sauce 1kg new or old large chopped potatoes boil cooked until el dente 4 tablespoons of vegetable oil 1 large spanish onion chopped 2 large tomatoes quartered
Garnish	dessertspoon chopped fresh coriander (Optional)
Method	Heat oil and stir-fry chopped onion, fry potatoes until coloured and add Balti curry sauce and tomatoes. Simmer until tender.
Notes
Serve	Turn into a balti dish and garnish with chopped coriander.
Alternatives
Serves	4-6 person(s)

Egg Dom Curry

Recipe Name	Egg Dom curry
Description	A lovely spicy recipe suitable for vegetarians made with our Sauces.
Cook with
Ingredients	4oz Hot Madras, Rogan Josh or Balti curry sauce per person from The Curry Sauce Co. One fresh egg. One large potato. Fresh Coriander leaf to garnish if desired
Garnish
Method	Hard boil one egg and leave to cool. Peel and cube one large potato and boil till just tender, drain and allow to cool. Peel the egg and cut in half-length ways Heat a little oil in a Wok or Pan Add the cubed potato and fry till the potato begins to brown. Add the curry sauce and sliced egg to the potato and heat thoroughly. Turn into a balti dish, garnish with Coriander leaf if desired.
Notes
Serve
Alternatives
Serves	1 person(s)

Keema

Recipe Name	Keema
Description	An unusual curry favoured by curry veterans the world over.
Cook with	Minced Lamb
Ingredients	60gr Curry Sauce Co. Balti Sauce 60gr Curry Sauce Co. Tikka Masala Sauce 180gr minced lamb ¼ tsp of ginger puree ½ tsp poppy seeds ½cm creamed coconut block ¼ green pepper (sliced) ¼ red pepper (sliced) 75gr spanish onion (sliced)
Garnish	1 dessertspoon fresh chopped coriander
Method	Heat a little oil and gently stir-fry onion until browned. Add poppy seeds and ginger puree and stir-fry for a further minute. Set aside. Stir-fry minced lamb together with peppers and when the meat has browned drain off liquid. Add onion and coconut block together with sauce. Simmer until tender (approximately 20 minutes).
Notes	Do not allow to dry out and add stock as necessary to keep the dish moist.
Serve	Turn into a balti dish and garnish with a little fresh chopped coriander.
Alternatives
Serves	1 person(s)

Mullagatawny Soup

Recipe Name	Mullagatawny Soup
Description	A classic dish made easy with our sauces as the key ingredient
Cook with
Ingredients	1 x 475g Pot Curry Sauce Co. Balti Sauce 1 x 475g Pot Curry Sauce Co. Rogan Josh Sauce 0.9 litre beef stock water as desired
Garnish	teaspoon chopped coriander leaf
Method	Combine Balti and Rogan Josh Sauce together with Beef stock. Heat until simmering and add water if resulting soup is too thick.
Notes
Serve	Pour into warmed soup dish. Garnish with coriander leaf, serve with crusty roll and butter.
Alternatives
Serves	6 person(s)

Mushroom Bhajee

Recipe Name	Mushroom Bhajee
Description	No curry night is complete without this classic side dish.
Cook with
Ingredients	160g Curry Sauce Co. Balti Sauce 500g mushrooms sliced ½ large spanish onion chopped finely 2 rounded tsp garlic puree ½ level tsp paprika 4 split green cardamoms
Garnish	1 chopped chive to garnish
Method	Gently stir fry onions until softened. Add garlic and cardamoms and continue to stir-fry gently for 1 minute. Add mushrooms and stir-fry for a further 2- 3 minutes. Add the balti Sauce and simmer until hot.
Notes
Serve	Turn into a balti dish and garnish with chopped chives.
Alternatives
Serves	4 person(s)

Vegetable Curry

Recipe Name	Vegetable Curry
Description
Cook with
Ingredients	60gr Curry Sauce Co. Rogan Josh sauce 60gr Curry Sauce Co. Balti Sauce or sauce of choice 180gr mixed Vegetables: cauliflower, broccoli, beans, peas, carrots, tomatoes, sweetcorn ¼ tsp garam masala
Garnish	1 tablespoon finely chopped fresh coriander leaf
Method	Blanch vegetables in boiling water until al dente and drain. Stir Fry vegetables in a little oil until they take on some colour. Add garam masala and stir fry for 1 minute. Add sauce of choice and simmer until very hot.
Notes
Serve	Stir in chopped fresh coriander and turn into a balti dish.
Alternatives
Serves	1 person(s)