Page 25 - basic Balti Recipe

Alternative amounts of Kushi Spice

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. 

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