Balti Fish with Capsicums  HT  Indian  25mins

Serves 4          Hot    Fish   Vegetables   Main Course   Ind   Curry  Curries   Gluten Wheat Dairy Free  Eggless  India  Asia  Asian     

Ingredients:

    450g/1lb Firm White Fish e.g. Monkfish or  Cod, skinned

   1 1/2 teasp Ground Cumin

   1/2 teasp Chilli Powder

   Salt

   1 teasp Ginger Purée

   3 tbsp Cornflour

   Oil for deep frying

   1 Green Capsicum (Sweet pepper) deseeded

   1 Yellow Capsicum (Sweet pepper) deseeded

   1 Red Capsicum (Sweet pepper) deseeded

   4 Firm Tomatoes, cut into wedges to garnish

Instructions

1. Preheat the oil to 170C, 325F.  Cut the capsicums into 2.5cm/1 inch pieces and set aside.

2. Cut the fish into 2.5cm/1 inch cubes and place in a large mixing bowl together with the cumin, coriander, chili powder, salt, ginger and cornflour. Mix well to thoroughly coat the fish pieces.

3.  Fry the fish pieces, a few at a time, for 3-4 minutes until golden brown. Drain on kitchen paper and keep warm whilst you fry the remaining pieces.

4. When you've finished frying the fish, fry the capsicum pieces for 2 minutes.

5. To serve - mix together the peppers and fish, place in a warmed serving dish and serve immediately garnished with tomato wedges.

More Indian Recipes  |  Other  International Cuisines

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.

Find UK Holiday Cottages