- Sunflower oil – enough to generously cover the bottom of a big pot<\/li>
- Fennel seeds – a big spoonful from a bag<\/li>
- Cumin seeds – a handful from a bag<\/li>
- Fresh coriander – bunched so you can access stalks and leaves<\/li>
- Onions – 2 average sized<\/li>
- Garlic – a whole bulb, don’t muck around. Bigger the better<\/li>
- Ginger – having peeled it, should be about the size of your thumb<\/li>
- Fresh green chillis – just get loads of these<\/li>
- Garam Masala powder – just have loads available<\/li>
- Green peppers – 1 or 2<\/li>
- Balti paste (crucial to get paste, not sauce)<\/li>
- Fresh tomatoes – 12<\/li>
- Lemon – 1<\/li>
- Tomato pur\u00e9e – just in case<\/li><\/ul>\n\n\n\n
Optional Ingredients<\/h4>\n\n\n\n
- Cauliflower<\/li>
- Prawns<\/li>
- Chicken<\/li><\/ul>\n\n\n\n
Serve With<\/h4>\n\n\n\n
- Rice<\/li>
- Naan Bread<\/li>
- Chapatis<\/li><\/ul>\n\n\n\n
You’ll Need<\/h4>\n\n\n\n
- Big pot<\/li>
- Chopping board<\/li>
- Big knife<\/li>
- Food blender. Preferably at least 1kW. Don’t muck about.<\/li><\/ul>\n\n\n\n
Method<\/h4>\n\n\n\n
Quantities are vague below because it is all a case of suiting your taste. <\/p>\n\n\n\n
- Big pot. Generously cover the base with sunflower oil or similar. Put on a low heat.<\/li>
- Add fennel and coriander seeds in a 1:2 ratio. Perhaps use a large dessert spoon and do 1 spoonful of fennel seeds and 2 of coriander.<\/li>
- Chop the coriander from the stalk end. Stop when it gets leafy. Add the stalk choppings to the pot.<\/li>
- Chop the head off any chillies you want to add whole, and then add them to the pot.<\/li>
- Leave all that on a low heat.<\/li>
- Peel the onions, garlic and ginger. Put these in a blender with any chillies you wish to add to the base. <\/li>
- Blend. Add to pot. Don’t fuss about the cleaning out the blender.<\/li>
- Turn up the heat on a pot a bit – get things sizzling.<\/li>
- Add Garam Masala. Perhaps another large spoonful. Stir.<\/li>
- Chop the green pepper(s). Add to pot.<\/li>
- Chop the cauliflower. Steam or boil this until softened a bit. Then add to pan. Keep the water. <\/li>
- Fry off any chicken or prawns in a separate pan with oil and some balti paste. Add to main pot when sealed. <\/li>
- Add cauliflower water as needed to stop things sticking to the base of the pan.<\/li>
- Add a big spoonful of balti paste.<\/li>
- Put the tomatoes in the blender. Add some coriander. Blend.<\/li>
- Add to pot. Stir. Add more cauliflower water as needed to obtain your desired sauciness.<\/li>
- Taste. Add more balti paste until you are completely sure no one could legitimately describe it as bland. If it isn’t tomato-ee enough, add tomato pur\u00e9e.<\/li>
- Add the juice of half a lemon. Taste again. Should be lively now.<\/li>
- Chop the rest of the coriander. Sprinkle it on the top before serving.<\/li><\/ul>\n\n\n\n
![\"\"](\"https:\/\/i0.wp.com\/cloud.mukerji.co.uk\/wp-content\/uploads\/2020\/04\/04084610\/IMG-5600-Large-rotated.jpg?resize=1440%2C1080&ssl=1\")
<\/figure><\/li>![\"\"](\"https:\/\/i0.wp.com\/cloud.mukerji.co.uk\/wp-content\/uploads\/2020\/04\/04084611\/IMG-5601-Large-rotated.jpg?resize=1080%2C1440&ssl=1\")
<\/figure><\/li>![\"\"](\"https:\/\/i0.wp.com\/cloud.mukerji.co.uk\/wp-content\/uploads\/2020\/04\/04084613\/IMG-5602-Large-rotated.jpg?resize=1080%2C1440&ssl=1\")
<\/figure><\/li>![\"\"](\"https:\/\/i0.wp.com\/cloud.mukerji.co.uk\/wp-content\/uploads\/2020\/04\/04084615\/IMG-5603-Large-rotated.jpg?resize=1080%2C1440&ssl=1\")
<\/figure><\/li>![\"\"](\"https:\/\/i0.wp.com\/cloud.mukerji.co.uk\/wp-content\/uploads\/2020\/04\/04084616\/IMG-5604-Large-rotated.jpg?resize=1080%2C1440&ssl=1\")
<\/figure><\/li>![\"\"](\"https:\/\/i0.wp.com\/cloud.mukerji.co.uk\/wp-content\/uploads\/2020\/04\/04084617\/IMG-5605-Large.jpg?resize=1440%2C1080&ssl=1\")
<\/figure><\/li>![\"\"](\"https:\/\/i0.wp.com\/cloud.mukerji.co.uk\/wp-content\/uploads\/2020\/04\/04084619\/IMG-5607-Large-rotated.jpg?resize=1440%2C1080&ssl=1\")
<\/figure><\/li>![\"\"](\"https:\/\/i0.wp.com\/cloud.mukerji.co.uk\/wp-content\/uploads\/2020\/04\/04084608\/IMG-5608-Large.jpg?resize=1440%2C1080&ssl=1\")
<\/figure><\/li><\/ul><\/figure>\n\n\n\nBoom.<\/p>\n","protected":false},"excerpt":{"rendered":"
The curry I tend to make frequently at the moment is best described as a chilli balti. It can be vegetarian with the aid of cauliflower, and sometimes I’ll add prawns or chicken too. Base Ingredients Sunflower oil – enough to generously cover the bottom of a big pot Fennel seeds – a big spoonful […] Read more »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":3494,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.mukerji.co.uk\/wp-json\/wp\/v2\/pages\/3895"}],"collection":[{"href":"https:\/\/www.mukerji.co.uk\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.mukerji.co.uk\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.mukerji.co.uk\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mukerji.co.uk\/wp-json\/wp\/v2\/comments?post=3895"}],"version-history":[{"count":7,"href":"https:\/\/www.mukerji.co.uk\/wp-json\/wp\/v2\/pages\/3895\/revisions"}],"predecessor-version":[{"id":3930,"href":"https:\/\/www.mukerji.co.uk\/wp-json\/wp\/v2\/pages\/3895\/revisions\/3930"}],"up":[{"embeddable":true,"href":"https:\/\/www.mukerji.co.uk\/wp-json\/wp\/v2\/pages\/3494"}],"wp:attachment":[{"href":"https:\/\/www.mukerji.co.uk\/wp-json\/wp\/v2\/media?parent=3895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}