Nigella Fish Finger Bhorta is made with fish fingers, onions, chillies, garlic, ginger, English mustard, spinach, coriander, and quick-pickled onions. This recipe creates a vibrant, spicy mash perfect straight from the fridge or served warm. It takes about 45 minutes to prepare (plus resting time for pickled onions) and serves 2, with delicious leftovers.
Nigella Fish Finger Bhorta Ingredients
For the Pink-Pickled Onions:
- ½ red onion
- Enough red wine vinegar or lime juice to cover
For the Bhorta:
- 2 regular onions (approx. 300g), thinly sliced
- 2 red chillies, deseeded and finely sliced (or leave seeds for extra heat)
- 2 fat cloves garlic, minced or grated
- 1 tbsp finely grated fresh ginger (from approx. 50g piece)
- 12 fish fingers
- 3 tbsp cold-pressed rapeseed or vegetable oil
- 2 tbsp English mustard
- 2 tsp sea salt flakes (or 1 tsp fine salt)
- 125g young spinach leaves
- 1 lime
- 3 tbsp roughly chopped coriander, plus extra to serve
How To Make Fish Finger Bhorta
- Pickle the Onions: Slice red onion finely. Submerge in vinegar or lime juice and steep for 2–24 hours.
- Prep Aromatics: Slice onions and chillies; mince garlic and grate ginger.
- Bake Fish Fingers: Preheat oven to 220°C (200°C Fan). Bake fish fingers on a tray for 20–25 minutes until crisp.
- Cook Onions: Heat oil in a large pan. Gently cook sliced onions over medium-low heat for ~20 minutes until soft and pale gold.
- Add Spice & Greens: Stir in chillies (3 min), then ginger and garlic (2 min). Mix in mustard, salt, spinach, and lime juice.
- Mash In Fish: Remove from heat. Break fish fingers into the pan, mash and stir into the mixture. Stir through chopped coriander.
- Serve: Spoon into bowls and top with pickled onions and extra coriander.
Recipe Tips
- Steep Onions Ahead: Pickle at least 2 hours before serving—or up to 24 hours—for better flavor.
- Gentle Onion Cooking: Low and slow produces a sweet, mellow base.
- Texture Control: When adding fish fingers, mash lightly to keep bite rather than puréeing.
- Oil Choices: Rapeseed is traditional, but vegetable oil works fine too.
- Serve Warm or Cold: It’s equally delicious either way—and perfect for fridge diving!
What To Serve With Fish Finger Bhorta
Serve with warm, crusty bread to mop up the spicy mash, or alongside fragrant steamed rice for a heartier meal. A crisp lager or iced mint tea complements the strong flavors perfectly.
How To Store Fish Finger Bhorta
Refrigerate:
Keep in an airtight container for up to 2 days. Delicious cold or reheated gently.
Freeze:
Not recommended due to spinach and fish finger textures.
Fish Finger Bhorta Nutrition Facts (Estimated per Serving)
- Calories: 520 kcal
- Total Fat: 30g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Sugar: 10g
- Protein: 20g
- Sodium: 1.8g
- Fibre: 5g
FAQs
Can I skip pickled onions?
Yes—but they add brightness and tang that cut through the richness beautifully.
What if I’m no fan of heat?
Use just one chilli and deseed for milder flavor.
Can this be vegan?
Replace fish fingers with battered tofu or mushrooms and use vegan mustard.
Is it best served hot or cold?
Either works—serve warm for comfort, cold as a bold fridge treat.
Nigella Fish Finger Bhorta Recipe
Description
A bold, tangy mash of fish fingers, spices and greens, lifted by pickled onions—vibrant comfort food with a kick.
Ingredients
Instructions
- Pickle onions in vinegar/lime juice for 2–24 hours.
- Preheat oven; slice aromatics.
- Bake fish fingers for 20–25 minutes at 220°C.
- Fry sliced onions gently for 20 minutes.
- Add chillies (3 min), ginger + garlic (2 min), then mustard, salt, spinach, lime.
- Mash baked fish fingers into onion mix; stir in coriander.
- Serve topped with pickled onions and extra coriander.
Notes
- Longer pickling = sharper tang.
- Cook onions gently for sweetness.
- Break not purée fish for texture.
- Try vegan fish finger substitutes to adapt.