Balti Ceylon curry from Curry Club Balti Curry Cookbook (page 110) by Pat Chapman

  • desiccated coconut
  • lamb steaks
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Uses the "Special balti base sauce" recipe on page 108 for balti sauce, the "Balti chicken stock" recipe on page 65, the "Tandoori masala paste" recipe on page 39 for tandoori paste, and the book's "Aromatic salt 1" or "Aromatic salt 2" for spiced salt. Can substitute oil for ghee; and poultry, fish, shellfish, vegetables of your choice or a combination of these for lamb steaks.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Uses the "Special balti base sauce" recipe on page 108 for balti sauce, the "Balti chicken stock" recipe on page 65, the "Tandoori masala paste" recipe on page 39 for tandoori paste, and the book's "Aromatic salt 1" or "Aromatic salt 2" for spiced salt. Can substitute oil for ghee; and poultry, fish, shellfish, vegetables of your choice or a combination of these for lamb steaks.

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