Balti Fish Curry Food
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.
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
BANGALORE FISH CURRY
I spent time in Bangalore recently and returned home. I wanted to recreate some of the amazing fish recipes that I experienced in that amazing city. Some of the ingredients are missing in our country but after experimenting a bit I came up with this dish. Its has remarkable flavour and goes well with any firm, white fish
Provided by 963949
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut halibut into chunks and set aside.
- Slice shallot thinly. Gently fry shallot, garlic and ginger for 5 minutes, or untill the shallots are soft.
- Add chilli powder, tumeric, garam marsala and funugreek and cook for a further 2 minutes.
- Add coconut milk and heat till the coconut milk bubbles.
- Add halibut chunks, curry leaves and salt and pepper to taste. Cook over a low heat for 15 to 20 minutes.
- Mix cornflour with a little water and add to the dish to thicken.
BALTI HOUSE CURRY SAUCE
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
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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