3 tb Vegetable oil
4 Onions, chopped
Small piece of ginger, Peeled and grated 1 Large garlic clove, crushed
1 Tomato, chopped
1 tb Paprika
1/2 ts Turmeric
1/2 ts Cumin (ground)
1/2 ts Ground coriander
1 ts Chili powder
Fresh chopped coriander (a handful) 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 300 ml / 1/2 UK 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 liquidize. (Note: 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 chili. Some cooks like more garlic, some more chili powder; some use fresh chilies as well: some add yogurt, coconut, cream…you name it.) (Adapted from 100 BEST BALTI CURRIES, Lowe & Davidson)