Ingredients for Balti Fish Curry
- 2 (6 ounce) white fish fillets
- 1 tablespoon vegetable oil
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 red Thai chilies, finely chopped
- 1/2 teaspoon ground turmeric
- Sweet Paprika, not called for in recipe
- 1 teaspoon ground cumin
- 1 (14 1/2 ounce) can crushed tomatoes, undrained
- salt to taste
- 1/2 cup coconut cream
- 1/4 cup fresh coriander, chopped
- 2 tablespoons fresh mint, chopped
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How to Make Balti Fish Curry
- Cut fish fillets into 2cm pieces.
- Heat 1 tablespoon of oil in a wok or large pan over medium heat. Add 1 medium onion (chopped), 3 cloves garlic (minced), 1 tablespoon ginger (grated), 1-2 red chilies (finely chopped), 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon turmeric. Cook until onions soften, about 5 minutes.
- Add 1 (400g) can of undrained crushed tomatoes. Season with salt to taste and bring to a boil.
- Reduce heat to low, simmer uncovered for 10 minutes, or until the sauce slightly thickens.
- Add fish pieces and 1/2 cup of coconut cream. Bring to a gentle boil.
- Reduce heat and simmer uncovered for another 10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Just before serving, stir in 1/4 cup chopped fresh coriander and 2 tablespoons chopped fresh mint.
- Serve hot with steamed rice.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
111g
Fat
34g
Carbs
12g
