Nigella Fish Finger Bhorta

Nigella Fish Finger Bhorta

Nigella Fish Finger Bhorta is made with frozen fish fingers, regular onions, red chillies, garlic, fresh ginger, cold-pressed rapeseed oil, English mustard, Maldon sea salt flakes, young spinach, lime, and fresh coriander. This tasty Fish Finger Bhorta recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

For the Pink-Pickled Onions

  • ½ red onion
  • Red wine vinegar or lime juice (enough to cover the onions)

For the Bhorta

  • 2 regular onions (approx. 300g total)
  • 2 red chillies
  • 2 fat cloves of garlic
  • 1 tablespoon (15ml) finely grated fresh ginger (approx. 50g / 3-inch chunk)
  • 12 frozen fish fingers
  • 3 tablespoons (45ml) cold-pressed rapeseed oil or vegetable oil
  • 2 tablespoons (30ml) English mustard (from a jar)
  • 2 teaspoons Maldon sea salt flakes (or 1 teaspoon fine sea salt)
  • 125 grams young spinach
  • 1 lime
  • 3 tablespoons roughly chopped fresh coriander (plus more for serving)

How To Make Fish Finger Bhorta:

  1. Prepare the Pink-Pickled Onions: Slice the red onion into fine half-moons and place them in a jar or bowl. Cover with red wine vinegar or lime juice, ensuring the onions are fully immersed. Leave to steep for at least 2 hours or up to 24 hours.
  2. Cook the Fish Fingers: Preheat your oven to 220°C (200°C Fan / 425°F). Spread the frozen fish fingers on a baking sheet and bake for approximately 20–25 minutes, until the breadcrumb coating is crispy.
  3. Sauté the Onions: While the fish fingers are baking, peel and slice the regular onions into fine half-moons. Heat the oil in a large frying pan or wok over medium-low heat. Add the sliced onions and cook for 20 minutes, stirring regularly until they are pale gold and soft.
  4. Add the Spices and Greens: Add the sliced red chillies to the pan and cook for an additional 3 minutes. Stir in the grated ginger and minced garlic, cooking for another 2 minutes. Then, add the mustard and salt, mixing well. Incorporate the spinach and allow it to wilt for 2–3 minutes, stirring regularly.
  5. Combine Everything: Once the fish fingers are cooked, remove the pan from the heat. Break up the fish fingers with a spatula and add them to the onion mixture. Toss everything together, mashing it slightly, and sprinkle with chopped coriander.
  6. Serve: Serve the bhorta topped with the pink-pickled onions and additional chopped coriander, if desired.
Nigella Fish Finger Bhorta
Nigella Fish Finger Bhorta

Recipe Tips

  • Pickle the Onions Ahead: Make the pink-pickled onions at least 2 hours in advance. This allows them to absorb more flavor, making the dish tastier.
  • Crisp Fish Fingers: Bake the fish fingers until they are extra crispy. If the packet says 20 minutes, try baking them for 25 minutes to ensure a crunchy texture.
  • Control the Heat: Adjust the number of red chillies based on your spice preference. If you like it milder, use just one chilli or remove the seeds.
  • Don’t Rush the Onions: Cook the onions slowly over medium-low heat for about 20 minutes. This brings out their sweetness and enhances the overall flavor of the bhorta.
  • Fresh Herbs Make a Difference: Use fresh coriander for garnish just before serving. It adds a burst of freshness that elevates the dish.

How To Store & Reheat Leftovers

  • Refrigerate: Allow the leftover Fish Finger Bhorta to cool to room temperature. Then, put it in an airtight container and keep it in the fridge for up to 3 days.
  • Freeze: For freezing, let the bhorta cool completely and put it in a freezer-safe container. You can freeze it for up to 2 months. To thaw, place it in the fridge overnight before reheating.

Nutrition Facts

Serving Size: 1 serving (based on 4 total servings)

  • Calories: 800.3 kcal
  • Total Fat: 48.9 g
  • Saturated Fat: Not specified
  • Cholesterol: Not specified
  • Sodium: Not specified
  • Potassium: Not specified
  • Total Carbohydrate: 65.9 g
  • Dietary Fiber: Not specified
  • Sugars: 13.9 g
  • Protein: 25.2 g

More Nigella Recipe:

Nigella Fish Finger Bhorta

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesServings:4 servingsCalories:800.3 kcal Best Season:Suitable throughout the year

Description

Nigella Fish Finger Bhorta is made with frozen fish fingers, regular onions, red chillies, garlic, fresh ginger, cold-pressed rapeseed oil, English mustard, Maldon sea salt flakes, young spinach, lime, and fresh coriander. This tasty Fish Finger Bhorta recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.

Ingredients

    For the Pink-Pickled Onions

  • For the Bhorta

Instructions

  1. Prepare the Pink-Pickled Onions: Slice the red onion into fine half-moons and place them in a jar or bowl. Cover with red wine vinegar or lime juice, ensuring the onions are fully immersed. Leave to steep for at least 2 hours or up to 24 hours.
  2. Sauté the Onions: While the fish fingers are baking, peel and slice the regular onions into fine half-moons. Heat the oil in a large frying pan or wok over medium-low heat. Add the sliced onions and cook for 20 minutes, stirring regularly until they are pale gold and soft.
  3. Add the Spices and Greens: Add the sliced red chillies to the pan and cook for an additional 3 minutes. Stir in the grated ginger and minced garlic, cooking for another 2 minutes. Then, add the mustard and salt, mixing well. Incorporate the spinach and allow it to wilt for 2–3 minutes, stirring regularly.
  4. Combine Everything: Once the fish fingers are cooked, remove the pan from the heat. Break up the fish fingers with a spatula and add them to the onion mixture. Toss everything together, mashing it slightly, and sprinkle with chopped coriander.
  5. Serve: Serve the bhorta topped with the pink-pickled onions and additional chopped coriander, if desired.

Notes

  • Pickle the Onions Ahead: Make the pink-pickled onions at least 2 hours in advance. This allows them to absorb more flavor, making the dish tastier.
  • Crisp Fish Fingers: Bake the fish fingers until they are extra crispy. If the packet says 20 minutes, try baking them for 25 minutes to ensure a crunchy texture.
  • Control the Heat: Adjust the number of red chillies based on your spice preference. If you like it milder, use just one chilli or remove the seeds.
  • Don’t Rush the Onions: Cook the onions slowly over medium-low heat for about 20 minutes. This brings out their sweetness and enhances the overall flavor of the bhorta.
  • Fresh Herbs Make a Difference: Use fresh coriander for garnish just before serving. It adds a burst of freshness that elevates the dish.
Keywords:Nigella Fish Finger Bhorta

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