INDIAN RESTAURANT FOOD AT ITS BEST - FISH BALTI
Provided by Dan Toombs
Time 30m
Number Of Ingredients 12
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
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
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
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
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
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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