Basa in red chilli chutney

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Basa in red chilli chutney
Electus

Best recipe review

Thank you Mr Pushpash!

4/5

A clever idea as I just love coconut, and basa.

Paul R Smith
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:Average difficulty
Recipe author:Chef
First published:28th April 2013

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

marinade

red chilli paste

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.

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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