Balti Fish Curry Recipe - Serves 4-6

Balti Fish Curry Recipe

From 316 to 473 calories each serving (514 to 671 calories if eating with rice)


1 teaspoon (5ml) garlic paste
1 teaspoon (5ml) ginger paste
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) ground cumin
1/2 teaspoon (2.5ml) ground turmeric
1/2 teaspoon (5ml) salt
1 fresh green chilli, very finely chopped
1 tablespoon (15ml) water
1KG (2 lb 3 oz) firm skinless white fish fillets, washed and patted dry with kitchen roll paper then cut into pieces of about 2.5cm (1 inch)
6 tablespoons (90ml) vegetable oil
2 large onions, peeled and finely chopped
3 tablespoons (45ml) fresh coriander (cilantro) leaves, finely chopped


Put the garlic paste, ginger paste, ground coriander, ground cumin, ground turmeric, salt, fresh green chilli and the water into a large bowl and mix well into a smooth paste
Add the fish pieces, gently mix well with the marinade that you have just made so that the fish is well covered, cover the bowl with kitchen film and put into the fridge for 3 hours to marinate
Heat the vegetable oil in a large heavy-bottomed frying pan or saucepan over a medium to high heat
Add the onions and saute until cooked and soft but before the onion starts to brown (7-15 minutes), turning often
Add the marinated fish, along with the marinade and gently mix well
Add 125ml of cold water, mix well, bring to a good simmer, reduce the heat to maintain the simmer and cook until the fish is cooked (4-7 minutes), gently turning the fish and keeping the fish well covered with the liquid (add a little hot water if the curry becomes too dry)
Serve hot, garnished with the fresh coriander (cilantro)

Recipe submitted on 23 April 2017

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