Balti Curry Pack

Curry and fenugreek (methi) leaves add savoury tones to this tangy, tomato-based curry. Cook it slowly with the lid off for a thick, concentrated sauce. The perfect curry to scoop up with naan bread.

Origin of the name: Balti means a bucket in India, but in Baltistan, the northern-most region of Pakistan, it is a wok-shaped utensil which this sauce is cooked in.

Try it with: A combination of poultry or fish and veg - our favourite is prawns and peas.

Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.

1. Empty the contents of the pack into a pan with 300ml water, 1 tbsp tomato puree, 1 tsp brown sugar, and 1 tsp cider vinegar. Simmer for 5 minutes.
2. Add 1kg of ingredients of your choice. Mix well, cover and gently cook until nearly done.
3. Add 1 chopped red pepper and gently open cook for a further 10 minutes.
4. Mix well and adjust salt, garnish with coriander and mint leaves.

Ingredients

Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Water, Rapeseed Oil, Ground Spices, Gram Flour, Salt, Tomato Puree, Sugar, Maize Flour, Ginger Puree, Food Acids: Acetic, Citric and Lactic Acid, Garlic Puree, Coriander Leaf, Desiccated Coconut, Onion Powder, Tamarind, Garlic Powder, Parsley Leaf, Lemon Juice), Garlic Flakes, Spices, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fenugreek Leaves, Fresh Chilli, Fresh Curry Leaves.

Allergies

Contains: WHEAT Flour.

It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.

Nutrition