As part of my blog diversification over the winter months here’s a new feature…..curry of the week. Combining two of my favourite things, cooking and curries. So a nice easy one to start with, about half an hour from start to finish, 10 minutes prep and 20 minutes cooking time. From one of my curry recipe books “100 Best Balti Curries, Authentic Dishes from the Baltihouses” by Diane Lowe and Mike Davidson (Pavillion Books 1994) which evokes memories of my student days at Wolverhampton Poly and the odd trip to the Sparkbrook area of Birmingham, the Balti Belt!
Chick Pea and Mushroom Bhuna Balti – serves 4 (or 2 large helpings) and is medium spiced. And you don’t have to have a Nigella-sized larder cupboard to have these ingredients about your kitchen!
1 large can of chick peas (drain but keep the liquid)
6 oz button mushrooms, sliced
6 tbsp vegetable oil ( I normally put in half this and use olive oil)
2 onions, chopped
1 fresh chilli, chopped
3 tomatoes, roughly chopped
Spices – 1 tsp curry powder, 1tsp turmeric powder, 1/2tsp ground coriander, 1/2tsp garam masala
Salt to taste
Chopped coriander and a little extra garam masala for garnish
Heat the oil in a wok on a moderate heat and fry the onions until they are starting to brown. Add the tomatoes and chilli for about 3 minutes until they are starting to soften and then add the chick peas, reserved liquid and spices. Bring to the boil then simmer for 5 minutes. Add the mushrooms, salt to taste and cook for a further two minutes or so. Then serve in a bowl with Naan bread (or with rice, whatever you prefer). Garnish with coriander and garam masala.