Indian restaurant food is so tasty when done at home!
I love going out to Indian restaurants just like the majority of my readers do. I enjoy trying new things – new flavour combinations and experiencing Indian food at its best.
The thing is, I also enjoy doing it all at home. Living in a rural location as I do, it isn’t always that easy to get to my favourite Indian restaurants which is one of the main reasons I started writing this blog. I had to achieve that Indian restaurant food flavour without having to get in the car.
This fish balti is one of the first curries I ever cooked. We used to have a balti house nearby and this recipe was taught to me by the chef. I remember he always used the freshest ingredients and the food was out of this world. Unfortunately not everyone appreciates the importance of fresh ingredients and too many opted for less expensive restaurants and the balti went out of business.
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It is very important not to over cook the fish. If you do, it will fall apart. Just cook it through and you are in for a real treat!
- 700g fresh meaty fish cut into one inch cubes
- 2 tablespoons ghee or olive oil
- 2 onions - finely chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 400ml chopped tomatoes
- 1 small bunch fresh coriander
- 2 green chili peppers
- Juice of two limes
- 1 tablespoon cumin powder
- 2 tablespoons CURRY GUY Balti Masala
- 2 tablespoons yogurt
- 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.