£6.95
Curry and fenugreek (methi) leaves add savoury tones to this tangy, tomato-based curry. Cook it slowly with the lid off for a thick, concentrated sauce. The perfect curry to scoop up with naan bread.
Origin of the name: Balti means a bucket in India, but in Baltistan, the northern-most region of Pakistan, it is a wok-shaped utensil which this sauce is cooked in.
Try it with: A combination of poultry or fish and veg – our favourite is prawns and peas.
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
Cooking Instructions;
Empty the contents of the pack into a pan with 300ml water, 1 tbsp tomato puree, 1 tsp brown sugar, and 1 tsp cider vinegar. Simmer for 5 minutes.
Add 1kg of ingredients of your choice. Mix well, cover and gently cook until nearly done.
Add 1 chopped red pepper and gently open cook for a further 10 minutes.
Mix well and adjust salt, garnish with coriander and mint leaves.
