Fish Finger Bhorta

Name: Fish Finger Bhorta
Yield: Serves 2, with essential leftovers
Cuisine: Indian
Ingredients: 3 x 15 ml tablespoons cold-pressed rapeseed or vegetable oil; 12 fish fingers; 1 x 15 ml tablespoon finely grated fresh ginger (approx. 50 g chunk); 2 fat cloves of garlic; 2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt); 2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt); 2 x 15 ml tablespoons English mustard (from a jar); 3 x 15 ml tablespoons cold-pressed rapeseed or vegetable oil; ½ red onion; 2 red chillies; 2 regular onions (approx. 300 g); Red wine vinegar or lime juice to cover; Red wine vinegar or lime juice to cover; 125 g young spinach; 1 lime; 3 x 15 ml tablespoons roughly chopped coriander, plus more to serve

Preparation info

Serves
2
, with essential leftovers

Difficulty
Medium

Appears in

Cook, Eat, Repeat

By Nigella Lawson

Published 2020

About

I am so grateful to the political journalist Ash Sarkar for this new love in my life. I have to say I had never heard of it before I saw a tweet of hers in April 2019, which read:

Nostalgia in a dish: cooked fish fingers, mashed with onion, fresh ginger, and green chilli that’s all fried in mustard oil, stirred through with a bit of English mustard and finished with lemon and coriander. Bird’s Eye bhorta is to me what a tea-dipped madeleine was to Proust.

Up until now, I had

Ingredients

Asia
India
Main course
Gluten-free
April

Ingredients

Method