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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     



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

   1 1/2 teasp Ground Cumin

   1/2 teasp Chilli Powder


   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




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.



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