Malayan (for use with base chicken, lamb, prawn or vegetables)

This mild and creamy Balti dish is made with pineapple (like the Dhansak), but the addition of ghee, almond powder and milk gives it a flavour all of its own.  Good for those new to Balti cuisine, and quite interesting if you’ve never experienced pineapples in curry before.

2 tsp vegetable oil

1 tsp garlic, finely crushed

Half an onion, finely chopped

2 tsp Kushi Spice (see book page 23)  (use 3 tsp Kushi Spice if using prawns as a base meat)

1 tsp ghee

1 tsp sugar

1 tsp almond powder

2 pineapple rings (cut into chunks if you prefer)

Half a cup coconut milk

Quarter of a cup evaporated milk

4 tsp single cream

A ladle of base “meat” (see book page 17)

A ladle of base sauce (see book page 15)

Fresh coriander leaves to garnish

Put the Balti bowl on the heat, and add the vegetable oil.

Fry the garlic and onion together until golden brown.

Remove from the heat, and add the Kushi Spice, stirring well.

Then add the ghee, sugar, almond powder, pineapple and both types of milk, stirring constantly.

Heat this slightly, and add the cream, base “meat” and base sauce.

Heat well, stirring regularly.  When it’s hot throughout, garnish with fresh coriander leaves and serve.

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