Basa in red chilli chutney
This is a variation on Fish in red chilli chutney taken from Mr Pushpash Pent's wonderful "India" recipe book: ISBN 978-0714859026.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 750 g skinless basa fillets
- 1 tablespoon vegetable oil
- 1 teaspoon ground turmeric powder
- 6 cloves of garlic, peeled and crushed
- 1 tablespoon lime juice
- 1 teaspoon muscovado sugar
red chilli paste
- 3 dried Chile de Arbole
- 40g (1.5 oz) desiccated coconut
- 1 tablespoon of coconut block dissolved in a tablespoon of boiling water
- 1 tablespoon white wine vinegar (no more)
- 1 teaspoon vegetable oil
- Pinch of salt
Mise en place
- Mix the marinade ingredients together and coat the fillets well on both sides.
- Refrigerate for 1 hour or more to allow the flavours to mingle. The longer, the better!
Method
- Add the chilles, desiccated coconut and vinegar, salt & vegetable oil to a food processor or mortar and pestle and grind to a fine paste.
- If the mixture is too dry, add a little water, drop-by-drop.
- Heat the oil in a frying pan and stir-fry the chilli paste for a minute or so.
- Reduce the heat and add the basa and 120 ml of hot water.
- Simmer vigorously for 8 minutes or until the fish flakes easily and most of the liquid has been reduced.
Serving suggestions
Carefully remove with a fish slice and serve on a bed of plain boiled rice.
Recipe source
- Idea taken from Mr Pushpash Pent's wonderful "India": ISBN 978-0714859026.
Variations
Any firm bodied fish fillets
Using 6 birds eye chilles instead of the Chile de Arbole is likely to be more authentic, i just happen to prefer chile de arbole.
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