Part of this journey has been to understand flavours, food combinations along with preventing food waste with economical cooking. This dish my friends ticked all the boxes.

The balti is a western created dish which is all about the flavoursome gravy ( Indian word for curry) it’s served it. This dish has helped me understand ‘less is more’ along with using produce that needed using up to prevent wastage.

ingredients – rapeseed oil, 1/2 onion diced, 2 green chillies diced, 1 large tomato sliced, 2 tbsp tomato purée, 1 tsp paprika, 1 tsp chilli powder, 1 tsp of curry powder, 1/2 tsp turmeric, 1/2 cup of pre-made base sauce, 100ml of coconut milk, 1 tin of chickpeas, salt, lemon juice plus meats of your choice.

Method – heat the oil in a heavy based pan, I use a karahi pan. I’ve cooked the chicken and seasoned beef in this oil to flavour the oil along with Sealing the meat. In the hot oil fry your onions for 3/4 minutes.

Stir in the chillies and tomato, mix well to combine then add your tomato purée followed by the powdered spices.

Mix well coating everything.

Add half of the pre-made base sauce bringing it to a simmer. Add your precooked meats.

Add the rest of the base sauce. When bubbling away then the coconut milk is added stirring well.

Season well with salt, at this point I added my seafood and chickpeas. Bring to a simmer for 3/4 minutes.

Towards the end I add a handful of chopped coriander with a split green chilli. To finish the dish the juice of 1 lemon was added to the ‘gravy’ which brings the final dish together.

The dish was served with steamed basmati rice along with the customary bottle of cold cold Cobra.

I hope you enjoy my take on a ‘special balti’.