Make this Fish Finger Bhorta recipe by Nigella Lawson
The cookbook author and celebrity chef is back with a perfect evening snack recipe
Published 14.07.24, 10:09 AM
Image courtesy: BBC Studios
Craving something different in snacks with your evening tea? Try this Fish Finger Bhorta recipe by none other than Nigella Lawson!
Ingredients for the Pink-Pickled Onions
- Red onion: ½
- Red wine vinegar or lime juice to cover
For the Bhorta
- Regular onions: 2 (approx. 300g)
- Red chillies: 2
- Fat cloves of garlic: 2
- finely grated fresh ginger: 1 x 15ml tbsp (approx. 50g chunk of ginger)
- Fish fingers: 12
- Cold-pressed rapeseed or vegetable oil: 3 x 15ml tbsp
- English mustard (from a jar): 2 x 15ml tbsp
- Sea salt flakes: 2tbsp (or 1 teaspoon fine sea salt)
- Young spinach: 125g
- Lime: 1
- Roughly chopped coriander: 3 x 15ml tbsp plus more to serve
Method
- Make your pink-pickled onions as far in advance as you can: at least 2 hours, and up to 24. Cut your red onion half – or use a whole onion if you prefer fine half-moons. Put these into a jar with a lid, or simply into a bowl that you can cover. Pour some red wine vinegar (or lime juice), pressing down on the onions until they are all immersed. Put the lid on the jar or cover your bowl and leave the onions to steep
- When you’re ready to make and eat the bhorta, heat the oven to 220°C/200°C Fan
- While you’re waiting, peel and slice 2 regular onions into fine half-moons, deseed the chillies and slice them finely, and peel the garlic. Then grate it finely to give 1 tablespoonful
- When the oven’s hot, and your ingredients are assembled and ready, put the fish fingers on a baking sheet and cook for approx. 20-25 minutes. Ensure the breadcrumb coating is really crispy
- Meanwhile, warm the oil in a large frying pan and cook the onions over medium-low for 15–20 minutes, stirring regularly, by which time they will be pale gold and soft
- Add sliced chillies, stirring all the while for 3 minutes. Then stir in the grated ginger, mince or grate in the garlic, and cook, still stirring, for another 2 minutes
- Spoon in the mustard and salt, stirring to combine, then add the spinach leaves and let them wilt in the pan, stirring, for 2–3 minutes, stirring regularly, then squeeze in the juice of the lime
- Take the pan off the heat while you get the fish fingers. Break them up a bit with a spatula and then add them to the wok or frying pan. Toss everything together, breaking them up further and sprinkle over the coriander
- Serve topped with the pink-pickled onions, adding extra-chopped coriander
Nigella’s Cook, Eat, Repeat is now premiering on Prime Video Channels on BBC Player. Sign up now and don’t miss the opportunity to join Nigella, one of the world’s most celebrated chefs, as she shares the rhythms and rituals of her kitchen through a multitude of delicious new recipes.
— Jaismita Alexander
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