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.

Basa in red chilli chutney

Rather hidden amongst pilau rice
Servings:	Serves 4
Calories per serving:	318
Ready in:	1 hour, 35 minutes
Prep. time:	1 hour, 15 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	28th April 2013

Best recipe review Thank you Mr Pushpash! 4/5 A clever idea as I just love coconut, and basa. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 750 g skinless basa fillets
• 1 tablespoon vegetable oil

marinade

• 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

1. Add the chilles, desiccated coconut and vinegar, salt & vegetable oil to a food processor or mortar and pestle and grind to a fine paste.
2. If the mixture is too dry, add a little water, drop-by-drop.
3. Heat the oil in a frying pan and stir-fry the chilli paste for a minute or so.
4. Reduce the heat and add the basa and 120 ml of hot water.
5. Simmer vigorously for 8 minutes or until the fish flakes easily and most of the liquid has been reduced.

• 

  At the start of the cooking process

• 

  Basa in marinade & coconut mixture before blending

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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