Indian Restaurant Food At Its Best Fish Balti Recipes

BALTI FISH CURRY

Balti Fish Curry image

Posting this for my brother from a book recommended by Kookaburra. Australian Womans Weekly Asian Meals in Minutes. The orginal recipe doesn't add salt but with fresh coriander I like to add a bit of salt. I also increased the garlic from 2 to 3 cloves and the coconut cream from 1/4 cup to 1/2 cup.

Provided by Jewelies

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

800 g white fish fillets
1 tablespoon vegetable oil
3 medium white onions, sliced thinly
3 garlic cloves, crushed
1 tablespoon fresh ginger, grated
1 red Thai chile, chopped finely (use more if you wish)
2 teaspoons ground turmeric
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 (400 g) cans whole tomatoes
salt
1/2 cup coconut cream
1/4 cup fresh coriander, loosely packed and finely chopped
1 tablespoon of fresh mint, finely chopped

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.

Nutrition Facts : Calories 424, Fat 12.9, SaturatedFat 6.8, Cholesterol 134, Sodium 173.8, Carbohydrate 37.6, Fiber 4.6, Sugar 28, Protein 40.2

BALTI HOUSE CURRY SAUCE

Balti House Curry Sauce image

A great base sauce for use in all kinds of curries, what Indian restaurants use - my version is a distillation of several I've tried. I use my own home made curry powder without any chili so sauce is not hot, this allows better control of heat when using in curries but is not mandatory! Fresh chili can be added if preferred.

Provided by Steve Lloyd

Categories Curries

Time 45m

Yield 4-6 pints

Number Of Ingredients 13

Ingredients

6 tablespoons sunflower oil
1 inch cube ginger, sliced
4 garlic cloves, coarsely chopped
3 large Spanish onions, coarsely chopped
3 (400 g) cans plum tomatoes
2 tablespoons tomato puree
1 green pepper, sliced
1 carrot, sliced
2 pints whole milk
4 tablespoons good curry powder
1 teaspoon salt
1 tablespoon sugar
1/2 cup chopped fresh coriander, leaf

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.

Nutrition Facts : Calories 480.8, Fat 30, SaturatedFat 7.5, Cholesterol 24.4, Sodium 715.6, Carbohydrate 45.6, Fiber 8.5, Sugar 30.7, Protein 13.1

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