Balti Fish Curry Recipes

INDIAN RESTAURANT FOOD AT ITS BEST - FISH BALTI

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.

SUPER-QUICK FISH CURRY

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

BALTI FRIED FISH

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.

BALTI HOUSE CURRY SAUCE

Steps:

• In a large pan or wok heat the oil to a medium heat.
• Add the garlic and ginger and fry for 2 minutes.
• Add the onion and fry for 3-4 minutes stirring frequently.
• Add the pepper, carrot, tomatoes, tom puree, milk and half the fresh coriander.
• Bring to the boil then reduce the heat and simmer gently for 15 minutes, stirring occasionally Add the curry powder, sugar and salt and mix thoroughly, simmer for another 15 minutes.
• Remove from heat and cool.
• Add the remaining coriander and liquidise using a blender, the hand held kind works best.
• Mixture may be used immediately (see my balti recipe) or frozen and kept for upto 12 months- I use disposable plastic pint glasses.