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The Balti originates from Baltistan in Northern Pakistan.Traditionally cooked in a round pan with two handles, the Balti dish (or Karahi as it is also known) has a strong passing resemblance to the wok. The modern Balti is an aromatic curry and is quick to cook with fresh flavours.
Handcrafted from premium cast iron, our Balti Dish features a flat base for use on the hob, and can also be used under the grill and in the oven for total versatility. Our Cast Iron cookware works efficiently at low to medium cooking temperatures and distributes heat evenly for better cooking results. It also retains heat effectively, ensuring food stays warm for longer.
The Cast Iron Balti Dish comes in two sizes, and we recommend the 20cm for a two to three person portion, or the 24cm for a four to five person portion. Available in stylish Cerise and Satin Black, the unique enamel finish is not only durable and easy to clean, but also looks beautiful when presented at the table.
Suitable for all hob types (including ceramic, halogen, induction, gas and oil or wood), the Balti Dish is also protected by a Lifetime Guarantee for total peace of mind.
Each piece of the Le Creuset enamelled cast iron cookware is of premium quality, individually designed for ease and versatility of use, fitting in with all styles of cooking, all types of cooking appliance and any style of kitchen or dining decor. Instructions for useThe recommendations for care and use apply to all Le Creuset enamelled cast iron ranges, whether the inner cooking surface is black, light coloured (sand, white, almond) or non–stick.BEFORE FIRST USERemove all labels. Wash the pan in hot soapy water, rinse and dry thoroughly. Pans with enamelled cooking surfaces are now ready for use and require no further preparation. Non–stick surfaces should be wiped with cooking oil to condition them.HEAT SOURCESLe Creuset cast iron cookware can be used on all heat sources. Gas, electric solid or radiant plates, vitroceramic glass, induction, and ranges fired by gas, oil, coal or wood.When using on any glass stovetops always follow the manufacturer’s guidance for use of your cookware. Never drag pans across the glass, but lift on and off, or from one heat zone to another.The enamel surfaces (except for black enamel on grills or products with a non–stick inner coating) are not suitable for dry cooking. Your choice of liquid, oil, fat or butter should completely cover the base before heating begins. Non–stick surfaces may be used dry, but special care must be taken not to overheat the surface and the pan must not be left unattended at any time.HEAT SETTINGSMedium and low heats will provide the best results for the majority of cooking, including frying and searing. Allow the pan to heat gradually and thoroughly, as this will give the most even and efficient cooking results. Once the pan is hot almost all cooking can be continued on lower settings.High heats should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks and sauces. High heats should never be used to pre–heat a pan before lowering the heat for cooking. Cast iron retains heat so well that if a pan is overheated in this way it will contribute to poor cooking results, sticking and discolouration of cooking surfaces. Non–stick surfaces are permanently damaged by this mis–use.Match the pan base to the heat zone. Do this to maximise efficiency and prevent overheating of pan sides or damage to handles. Long handles should be positioned safely so that they do not overhang the front of your stovetop, or over other heat zones.OVEN TEMPERATURESBlack phenolic lid knobs and handles. Maximum use temperature 190°C / 375°F/Gas 5 (Europe gas setting 6). Integral cast iron handles or stainless steel knobs can be used at any oven temperature. Wooden handles must not be placed in the oven.
RANGE STOVES WITH CAST IRON OVEN LININGSDo not place any cookware on the floor of these ovens. Cook only on the racks provided.CAST IRON OR STAINLESS STEEL KNOBSThese will become hot during stovetop as well as oven use. Use a dry, thick cloth, or oven mitts, for handling these at all times.DO NOTDon't heat an empty pan or allow a pan to boil dry. Either may cause permanent damage to the enamel and pan.Don't cut foods directly on any enamel or non–stick surface.Electric hand held beaters or mixers should not be used in any cookware. Permanent damage to all surfaces will be caused.FOR STIRRING COMFORTUse Le Creuset heat resistant silicone utensils, heat resistant plastic or wooden tools. Occasional use of metal utensils may leave silver trail marks over the surface. Do not knock metal utensil on the rims of cookware, this will eventually damage the enamel.FOR SURFACE PROTECTIONPlace hot pans on Le Creuset silicone mats, wooden boards, or trivets. Never place a hot pan directly on an unprotected surface.AFTER USEAlways cool a pan for a few minutes before washing in hot soapy water. Rinse and dry thoroughly.Do not fill a hot pan with cold water or plunge into cold water as thermal shock damage to the enamel may occur.If there are food residues fill the pan with warm water and leave to soak for 15 – 20 minutes, then wash in the usual way. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. Do not use metallic pads, or harsh abrasive cleaning agents as these will damage the enamel and polished trims.Black enamel cooking surfaces will, over time, produce a patina (a brownish film). Do not attempt to clean this off as it enhances the cooking performance and food release from this surface.Light stains or metal trail marks (caused by metal tools) can be removed with Le Creuset Cookware cleaner. An occasional conditioning clean with this product will also retain the new appearance and polish of your pans.Cleaning and careAll pans with integral cast iron, phenolic handles, or stainless steel lid knobs, can be washed in the dishwasher, but constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to complete before opening the door. This will ensure the pans are dried thoroughly.Wooden handle pans are not dishwasher safe. Non–stick surfaces may be washed in the dishwasher, but after each cycle the surface should be re–conditioned with cooking oil.Never store away pans when they are still damp. Store pans in a dry cupboard or airy space away from kitchen steam.Maintain the tightness of all handles and knobs by checking and re–tightening them regularly.Le Creuset enamelled cast iron is extremely durable, but it may be damaged if accidentally dropped or knocked against a hard surface
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Goan curries originate from the western coast of India were the tropical weather and readily available fish and shellfish strongly influence the cuisine.
This warmly spiced and aromatic fish curry is made with coconut milk, tamarind and jaggery giving a creamy, sour and sweet finish. Fresh baby leaf spinach and coriander added at the end of cooking adds vibrancy and freshness.
The Balti originates from Baltistan in Northern Pakistan where the cuisine style has some similarities with its neibouring China .Traditionally cooked in a round shaped, two handled, pan the Balti dish or Karahi as it is also known has a strong passing resemblance to the Wok. This aromatic, quick to cook, medium hot curry is made with lean lamb strips stir fried with onions, garlic, ginger and Balti curry spices. Peppers, green beans and tomatoes give freshness to the sauce which is sweetened with a little palm sugar or jaggery as it is also known.
The Balti is finished with a generous amount of torn coriander and mint. Serve in the Balti dish with naan or Indian uneven flat breads such as puri, paratha or chupatti.