Ingredients
2 tbsp olive or vegatable oil
3 onions chopped
1 garlic clove crushed
1/2 tbsp garlic paste
1/2 tbsp ginger paste
200g tinned chopped tomatoes
1/2 tsp paprika
1/4 tsp ground turmeric
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp chilli powder
1/4 tsp ground cardamom
1 bay leaf
200 ml vegetable stock
1 packet Fry's Beef Style Strips
 

Balti Beef Style - Serves 2

 

The Balti style curry was said to have been created in Birmingham, England by Indian/Pakistani immigrants. It is a very simple and tasty curry and is the inspiration for my nickname, BaltiBoy. We have used Fry's Vegan Beef Strips for this recipe but any beef substitute can be used. The recipe is very simple and involves making a sauce which is then added to stir fried beef strips.

For the sauce, heat half of the oil in a wok or frying pan on a medium heat. Add 2/3 of the onion and the ginger and garlic pastes. Fry for about 5 minutes or until the onions are golden brown. At this point, stir in the tinned tomatoes and add all of the powdered spices and the bay leaf. Bring to the boil then simmer for 10 minutes making sure to stir occasionally to stop it sticking.

Once the sauce is cooked, leave it to cool for 10 minutes, remove the bay leaf and blend into a smooth sauce. You may need to add some of the stock at this point to loosen the mixture.

You can use the same wok or frying pan for the next part, just wipe it clean first. Heat the remaining oil and add the onion and fresh garlic, stir frying for around 5 minutes until golden brown.

Add the beef strips and fry for a few minutes. Add the sauce along with the remaining stock. Bring to the boil then reduce the heat and simmer for 5 minutes.

Serve with Indian bread.

If you prefer a hotter curry then you can easily add more chili powder or even add some fresh chili. The sauce is great to make in large batches to freeze.




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