Balti Fried Fish Recipes

BALTI FISH CURRY

Steps:

• Cut fish into 2cm pieces.
• Heat oil in wok or pan, cook onion, garlic, ginger, chilli and spices until onion softens.
• Add undrained crushed tomatoes to onion mixture, season to taste and bring to boil.
• Reduce heat, simmer, uncovered about 10 minutes or until sauce thickens slightly.
• Add fish and coconut cream, bring to boil.
• Reduce heat, simmer, uncovered about 10 minutes or until fish is cooked through.
• Just before serving, stir in coriander and mint.
• Serve with rice.

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.

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.