Balti Spice Mix Quick Recipe

A Balti is a curry, meat or vegetables that are cooked at high heat and then cooked with extra spices and then served in the traditional flat, round background balti.

Balti is famous in Birmingham in the Midlands, in particular the area such as the Balti Triangle known. Birmingham capital of Britain, thanks to the Pakistani Kashmir and the arrival in the area of the city in 1970 was Balti municipalities.

This famous curry is now used throughout the UK, and fun to do at home (and at a fraction of the cost) to eat outside. This blend of spices Balti really takes a minute to do and brings a freshness and depth of flavor to the meat, fish or vegetables not in bottles or bulk-list that can be found in the supermarkets.

See How to make a video Balti Spice Mix

Preparation time: 5 minutes

5 minutes Cooking time

Total time: 10 minutes

Ingredients:

• ½ teaspoon mustard seeds
• 2 tbsp fresh coriander leaves / cilantro
• 4 sheets of dried curry
• 3 fresh, split and seeded green chillies
• Dry spices:
• 1 tsp Garam Masala
• 1 tsp palm sugar or brown sugar
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 tsp cinnamon
• Ground cloves 1 tsp
• 1 teaspoon of turmeric
• 1 tsp cumin seeds (black onion seeds)
• 4 cardamom pods, split

Preparation:

• Easily crush the mustard seeds in a mortar, if possible. If you. Did not have a mortar and then pop the seeds in a Ziploc or plastic bag and crush with a rolling pin
• Chop cilantro / coriander.
• Take curry leaves and place them in the palm of your hand and gently squeeze the leaves to break down and a smell.
• Take the peppers and split, remove the seeds, then chop finely. It is recommended to wear rubber gloves while cutting peppers and irrigate their tables, knives and anything that may have been in contact with them forever.
• Remove any remaining dry spices, place it in a bowl and mix well to ensure that they are all integrated.
• Add the mustard seeds, coriander / cilantro, curry leaves and finely chopped chillies, mix well again.
• Your spice mixture is ready for use, with either chicken, beef, fish, shrimp or vegetables. See comments below.

Notes:

1. In order to ensure a new, dynamic mix of curry, it is important to use spices as fresh as possible. If spice jars were hidden in the back of your closet for years, you may want to consider replacing them.
2. The spice mix is usually before the meat, fish, seafood or vegetables if they added in a hot pan with the onions, garlic and ginger.
3. Watch the mustard seeds begin to appear, when heated, will stop after a few minutes.
4. Always be careful when cooking with a spice mixture that can burn easily and give a bitter taste to food.
5. Spice mixture can be prepared beforehand and stored in a screw cap vial or sealed container. Store in a refrigerator and. Within one month It is also freeze very well.