Recipe updates

It’s worth checking this section before you start cooking any of the dishes in the book

Here, you’ll find updated details on a variety of dishes.

Page 15 – Base Sauce : A suggestion on how to vary the flavour of the curry base.

Some small changes to the base sauce recipe (page 15), to give an alternative version of the Balti base.

This is such a versatile recipe and can vary widely. Here’s just another suggestion on how to make it.

The recipe is in pdf format and is available here

Page 25 – Basic Balti Recipe : Variations on the amount of Kushi Spice you can use

Here’s a tip on varying the flavour of a basic Balti. One of our intrepid team of recipe testers followed the procedure on Page 25 and made a Balti dish, which he said would rival any restaurant. He experimented slightly, and found that he got a different (but equally good) result by using three teaspoons of Kushi Spice, rather than the one and a half teaspoons we use in the restaurant. Depending on what flavour you’re used to from YOUR local Balti house, experiment by adding this larger amount of Kushi spice. We find one and a half teaspoons is adequate, but varying it may give you a result you prefer. Don’t forget – each restaurant is different! It’s also a good way to learn how the spices affect the flavour, so you can adapt curry dishes to your own personal taste. As mentioned elsewhere on this site, remember that while you may be buying your raw ingredients from supermarkets and mainstream outlets, many restaurants will use different suppliers (many of them specialist to the curry trade) which can give very different flavours.

Page 32 – Rogan Josh : A reader’s suggestion

Reader’s suggestion for Rogan Josh recipe – page 32

Cryil from Canada got in touch after trying several of the recipes. Here’s his suggestion which you may like to try:

“I’m still experimenting and enjoying your recipes. I tried and thoroughly enjoyed “Rogan Josh”. I ventured a small variation. Towards the end, I garnished the curry with some Ghee, and it gave a very pleasant aroma!”

Page 50 – Onion Bhaji : Guidelines if you prefer a more oily bhaji

Lee from South Wales got in touch about Onion Bhajis. Below is his preference on how to actually cook the bhajis. It’s also a good way of showing how the different temperatures of the oil can produce different results. Lee says…

“I really don’t mind loads of oil, I believe it is essential. Also I made my first perfect onion bahjis the other day, I have a deep fryer and found the secret is to keep the heat on the lowest setting. this way they are crisp on the outside and nice and oily inside”.

If you prefer an oilier bhaji, then give Lee’s suggestion a try!