Nigella's Fish finger bhorta
Nigella's Fish finger bhorta

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, nigella's fish finger bhorta. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Nigella's Fish finger bhorta is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Nigella's Fish finger bhorta is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have nigella's fish finger bhorta using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Nigella's Fish finger bhorta:
  1. Prepare For the pickled onions
  2. Make ready 1/2 red onion
  3. Make ready Red wine vinegar or lime juice to cover
  4. Make ready For the bhorta
  5. Make ready 2 white/brown onions
  6. Get 2 red chillis
  7. Make ready 2 fat cloves of garlic
  8. Take 1 tbsp grated ginger
  9. Make ready 12 frozen fish fingers
  10. Get 3 tbsp rapeseed or veg oil
  11. Take 2 tbsp English mustard (I used dijon)
  12. Prepare 2 tsp Sea salt flakes or 1 teaspoon fine sea salt
  13. Get 125 grams young spinach
  14. Get Juice of 1 lime
  15. Make ready 3 tbsp roughly chopped fresh coriander (plus more to serve)
Instructions to make Nigella's Fish finger bhorta:
  1. Make your pink-pickled onions as far in advance as you can: at least 2 hours, and up to 24. Cut your red onion half into fine half-moons. Put these into a jar with a lid, or simply into a bowl that you can cover. Pour over red wine vinegar (or lime juice), pressing down on the onions until they are all just immersed. Put the lid on the jar or cover your bowl, and leave the onions to steep.
  2. When you're ready to make and eat the bhorta, heat the oven to 220°C/200°C Fan/425°F. While you're waiting, peel and slice your white/brown onions into half moons then deseed (or not) and finely slice chillies. Then peel and finely chop garlic. Peel and grate fresh ginger.
  3. When the oven is hot, and your ingredients are assembled and ready, put the frozen fish fingers on a baking sheet and cook for approx 20-25 minutes, which may be longer than pack instructions but will ensure the breadcrumb coating is really crisp.
  4. Warm the oil in a frying pan and cook the onions for 20 minutes on medium-low heat, stirring regularly, by which time they will be pale gold and soft.
  5. Add the sliced chillies, stirring all the while, for 3 minutes, then stir in the grated ginger, finely chopped garlic, and cook, still stirring, for another 2 minutes. Spoon in the mustard and salt, stirring well to combine, then add the spinach leaves and let them wilt in the pan for 2-3 minutes, stirring regularly, then squeeze in the lime juice.
  6. Take the pan off the heat while you get the fish fingers. Break them up a bit with a spatula then add them to the pan. Toss everything together, breaking them down further and mashing them into the pan, then sprinkle over the coriander.
  7. Serve topped with the pink-pickled onions, adding extra chopped coriander if wished.

So that’s going to wrap this up for this special food nigella's fish finger bhorta recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!