Suitable for vegetarians and vegans
Makes 3-4 curries for 4 people / 16 servings
Un fantastique plat riche et fortement assaisonné qui profite d’un mélange de plus de 15 épices, y compris les graines de fenouil, la cardamome et le fenugrec.
A Balti curry is a stir-fry curry that either originated in Baltistan, which is in the northern mountainous region of modern India and Pakistan (the Punjab), or in Birmingham (England) in the 1970s. The Balti curry is cooked in a type of karahi and served in a Balti bowl.
In essence, Balti is a type of cooking, rather than a particular type of curry, where the ingredients are quickly cooked over a high heat in the same way as a stir-fry.
The Balti makers in the 1970s used vegetable oil for cooking instead of ghee, which is high in saturated fat, and Baltis have been cooked using vegetable oil ever since.
A Balti can be vegetarian or non-vegetarian and has a medium heat.
Nobody is really sure where the modern Balti style of cooking came into existence but it may well have been adapted from Baltistan cooking when Kashmiri and Pakistani (Punjabi) immigrants settled in Birmingham.
Birmingham City Council (in the middle of England) claims that the Balti cooking style arrived in Birmingham in 1977, with the dish being made by a Pakistani immigrant.
The delicious Balti curry was an instant hit and became very popular in the Sparkbrook, Balsall Heath and Moseley areas of Birmingham – the Balti Triangle.
It is hard to believe that such a popular style of cooking arrived in the UK as late as 1977. But there has been a massive growth in curry consumption in the UK over the last few decades so it might be true.
Un fantastique plat riche et fortement assaisonné qui profite d'un mélange de plus de 15 épices, y compris les graines de fenouil, la cardamome et le fenugrec.
|Dimensions||20 x 12 x 1.5 cm|