Balti kofta curry from Curry Club Balti Curry Cookbook (page 116) by Pat Chapman

  • dried fenugreek leaves
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  • spiced salt
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Uses the "Special balti base sauce" recipe on page 108 for balti sauce, the "Balti masala mix" recipe on page 31 for balti masala, the "Balti masala paste" recipe on page 38, the "Balti garam masala" recipe on page 33, and the book's "Aromatic salt 1" or "Aromatic salt 2" for spiced salt. Can substitute vegetable oil for ghee.

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 masala mix" recipe on page 31 for balti masala, the "Balti masala paste" recipe on page 38, the "Balti garam masala" recipe on page 33, and the book's "Aromatic salt 1" or "Aromatic salt 2" for spiced salt. Can substitute vegetable oil for ghee.

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