Balti Fish Curry Recipes

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INDIAN RESTAURANT FOOD AT ITS BEST - FISH BALTI



Indian Restaurant Food At Its Best - Fish Balti image

Provided by Dan Toombs

Time 30m

Number Of Ingredients 12

700g fresh meaty fish cut into one inch cubes
2 tablespoons ghee or vegetable oil
2 onions - finely chopped
1 tablespoon garlic paste
1 tablespoon ginger paste
400ml chopped tomatoes
1 small bunch fresh coriander
2 green chili peppers
Juice of two limes
1 tablespoon cumin powder
2 tablespoons curry powder
2 tablespoons yogurt

Steps:

  • Heat the ghee or oil in a large pan or balti dish.
  • Add the chopped onions and fry over medium high heat for about then minutes.
  • Add the ginger and garlic pastes and fry for a further two minutes.
  • Pour in the chopped tomatoes along with the balti masala and cumin.
  • Lay the fish on top to steam while you make the coriander and chilli sauce.
  • Place the coriander, lime juice and green chilies in a small blender and blend to a liquid. You may need to add a drop of water to do this.
  • Add the coriander mixture to the fish balti and then add the yogurt one tablespoon at a time stirring continuously.
  • Sprinkle with salt and pepper to taste. Check for seasoning and serve with rice or naans.

BALTI FRIED FISH



Balti Fried Fish image

This is a nice fragrant dish which goes down nicely on a warm summers day. The best bit of advice I can give when cooking this Balti is to not cut the fish into pieces that are too small, otherwise it'll just break up during the cooking process.

Provided by Shaun Gill

Time 30m

Yield 4

Number Of Ingredients 11

150ml oil
675g cod (or any other firm white fish)
1 onion, sliced
15ml lemon juice
1tsp salt (optional)
1 garlic clove, crushed
1 1/2tsp garam masala
2tbsp chopped coriander
1tsp crushed dried red chillies
2 whole tomatoes
2tbsp cornflour

Steps:

  • Skin the fish and cut into even-sized cubes, about an inch will be fine. Cover and chill in the fridge.
  • In a bowl mix together the onion, lemon juice, salt, garlic, garam masala, coriander and crushed red chillies. Set to one side.
  • Peel the tomatoes by dropping them into boiling water for a few seconds. Remove with a slotted spoon and gently peel off the skins. Chop them up roughly and add them to the onion mixture in the bowl.
  • Put the mix into a food processor or blender and process for about 30 seconds.
  • Take out the fish and pour over the pureed mix and stir together well. Add in the cornflour and mix again until the fish is completely coated.
  • Heat the oil in a large karahi or wok and add the fish pieces, a few at a time. Turn them gently as they'll break easily, and cook them for about 5 minutes until lightly browned.
  • Remove the fish from the pan and drain on kitchen roll to absorb the excess oil. Keep covered to keep warm while you cook the remaining pieces and serve with chutney and flatbread.

QUICK BALTI CURRY SPICE MIX RECIPE



Quick Balti Curry Spice Mix Recipe image

If you want your Balti curries to zing with flavor and freshness then make your own spice mix. The ingredients seem long but the method is so quick.

Provided by Elaine Lemm

Categories     Dinner     Spice Mix

Time 10m

Yield 4

Number Of Ingredients 14

1/2 teaspoon mustard seeds
2 tablespoons cilantro
4 dried curry leaves
3 green chilies, split and deseeded
For the Dried Spice Mix:
1 teaspoon Garam Masala
1 teaspoon palm sugar (or soft brown sugar)
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon turmeric
1 teaspoon nigella seeds
4 cardamom pods, split

Steps:

  • Gather the ingredients.
  • Lightly crush mustard seeds in a pestle and mortar, if possible. If you don't have a pestle and mortar, then add seeds into a Ziploc or plastic bag and crush with a rolling pin.
  • Roughly chop coriander/cilantro leaves.
  • Place curry leaves in palm of hand and squeeze gently to crack leaves and release some of the scent.
  • Place remaining spices into a bowl and mix thoroughly to make sure they are all incorporated.
  • Add mustard seeds, coriander/cilantro leaves, curry leaves, and finely chopped chilies. Stir well again.
  • Spice mix is now ready to use with either chicken, beef, fish, prawns or vegetables.

Nutrition Facts : Calories 69 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 6 g, Protein 3 g, SaturatedFat 0 g, Sodium 158 mg, Fat 2 g, ServingSize several curries (4 servings), UnsaturatedFat 1 g

SUPER-QUICK FISH CURRY



Super-quick fish curry image

A low fat fish curry that's ready in a flash, make sure you buy your fish from a sustainable source.

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 8

1 tbsp vegetable oil
1 large onion, chopped
1 garlic clove, chopped
1-2 tbsp Madras curry paste (we used Patak's)
400g can tomato
200ml vegetable stock
sustainable white fish fillets, skinned and cut into big chunks
rice or naan bread

Steps:

  • Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock.
  • Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice or naan

Nutrition Facts : Calories 191 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.54 milligram of sodium

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