Seafood Balti with Vegetables recipe
information
The spicy seafood is cooked separately and combined with vegetables at the last minute.
For the seafood
225 g (8 oz) cod, or any other firm, white fish
225 g (8 oz) peeled, cooked prawns
6 crab sticks, halved lengthways
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) ground coriander
5 ml (1 tsp) chilli powder
5 ml (1 tsp) salt
5 ml (1 tsp) ground cumin
60 ml (4 tbsp) cornflour
150 ml (1/4 pint) 2/3 cup corn oil
225 g (8 oz) peeled, cooked prawns
6 crab sticks, halved lengthways
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) ground coriander
5 ml (1 tsp) chilli powder
5 ml (1 tsp) salt
5 ml (1 tsp) ground cumin
60 ml (4 tbsp) cornflour
150 ml (1/4 pint) 2/3 cup corn oil
For the vegetables
150 ml (1/4 pint) 2/3 cup corn oil
2 onions, chopped
5 ml (1 tsp) onion seeds
1/2 cauliflower, cut into florets
115 g (4 oz) French beans, cut into 2.5 cm (1 in) lengths
175 g (6 oz) sweetcorn
5 ml (1 tsp) shredded fresh root ginger
5 ml (1 tsp) chilli powder
5 ml (1 tsp) salt
4 fresh green chillies, sliced
30 ml (2 tbsp) chopped fresh coriander
lime slices, to garnish (optional)
2 onions, chopped
5 ml (1 tsp) onion seeds
1/2 cauliflower, cut into florets
115 g (4 oz) French beans, cut into 2.5 cm (1 in) lengths
175 g (6 oz) sweetcorn
5 ml (1 tsp) shredded fresh root ginger
5 ml (1 tsp) chilli powder
5 ml (1 tsp) salt
4 fresh green chillies, sliced
30 ml (2 tbsp) chopped fresh coriander
lime slices, to garnish (optional)
method
1. Skin the fish and cut into small cubes. Put it into a mixing bowl with the prawns and crab sticks.
2. In a separate bowl, mix together the lemon juice, ground coriander, chilli powder, salt and ground cumin. Pour this over the seafood and mix together thoroughly using your hands.
3. Sprinkle on the cornflour and mix again until the seafood is well coated. Set aside in the refrigerator for about 1 hour to allow the flavours to develop fully.
4. To make the vegetable mixture, heat the oil in a preheated wok. Add the onions and the onion seeds and stir-fry until lightly browned.
5. Add the cauliflower, French beans, sweetcorn, ginger, chilli powder, salt, green chillies and fresh coriander. Stir-fry for about 7-10 minutes over a medium heat, making sure that the cauliflower florets retain their shape.
6. Spoon the fried vegetables around the edge of a shallow dish, leaving a space in the middle for the seafood, and keep warm.
7. Wash and dry the pan, then heat / the oil to fry the seafood pieces. Fry the seafood pieces in two or three batches, until they turn a golden brown. Remove with a slotted spoon and drain on kitchen paper.
8. Arrange each batch of seafood in the middle of the dish of vegetables and keep warm while you fry the remaining batches. Garnish with lime slices and serve immediately.
Raita makes a delicious accompaniment to this seafood dish. Whisk 300 ml (1/2 pint) 1 1/4 cups natural yogurt, then whisk in 120 ml (4 fl oz) 1/2 cup water. Stir in 5 ml ( 1 tsp) salt, 30 ml (2 tbsp) chopped fresh coriander and 1 finely chopped green chilli. Garnish with slices of cucumber and one or two sprigs of mint.
2. In a separate bowl, mix together the lemon juice, ground coriander, chilli powder, salt and ground cumin. Pour this over the seafood and mix together thoroughly using your hands.
3. Sprinkle on the cornflour and mix again until the seafood is well coated. Set aside in the refrigerator for about 1 hour to allow the flavours to develop fully.
4. To make the vegetable mixture, heat the oil in a preheated wok. Add the onions and the onion seeds and stir-fry until lightly browned.
5. Add the cauliflower, French beans, sweetcorn, ginger, chilli powder, salt, green chillies and fresh coriander. Stir-fry for about 7-10 minutes over a medium heat, making sure that the cauliflower florets retain their shape.
6. Spoon the fried vegetables around the edge of a shallow dish, leaving a space in the middle for the seafood, and keep warm.
7. Wash and dry the pan, then heat / the oil to fry the seafood pieces. Fry the seafood pieces in two or three batches, until they turn a golden brown. Remove with a slotted spoon and drain on kitchen paper.
8. Arrange each batch of seafood in the middle of the dish of vegetables and keep warm while you fry the remaining batches. Garnish with lime slices and serve immediately.
Raita makes a delicious accompaniment to this seafood dish. Whisk 300 ml (1/2 pint) 1 1/4 cups natural yogurt, then whisk in 120 ml (4 fl oz) 1/2 cup water. Stir in 5 ml ( 1 tsp) salt, 30 ml (2 tbsp) chopped fresh coriander and 1 finely chopped green chilli. Garnish with slices of cucumber and one or two sprigs of mint.
serving amount
serves 4
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