Jez, you live in the beating heart of the Balti Triangle. What are you doing cooking up your own balti sauce? It's easy? It's yummy? While baltis are cheap, adding on the cost of a babysitter makes the home cooking option attrative? Doesn't matter - here's the recipe. It's taken originally from one on, and since removed from, BBC Birmingham. As I recall it was provided by a Balti house chef, but I forget who.
Get your favourite big sharp knife and chopping board, hook out your wok (or other large deep pan) and gather up
Once you have your sauce, making a balti is child's play. Quickly fry round some veg, add the sauce, heat it through and serve. Try it with potato, chick peas, mushrooms, spinach, kale, okra, peppers, cauliflower or pretty much anything else. Chick peas and kale is a favourite of mine.
As ever, I've been a bit loose with the quantities. If you don't like hot and spicy, then use only one or two chillis and a smaller piece of ginger. If you like things a bit perkier, you presumably won't need my encouragement to lob in more. Don't be too worried about over-spicing though. The relatively long cooking time rounds everything out and takes the edges off. You won't take a mouthful and suddenly be assaulted by a rogue piece of chilli. The same applies to coriander. This sauce can manage anywhere between a scant handful and half a carrier bagful without becoming unbalanced. Go with what you feel, and don't forget to taste as you cook.