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Fish Finger Bhorta

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If it's good enough for Nigella then why not us? Another recipe that is a bit of a sensation on social media, so let's give it a go.
Bhorta could be thought of an Asian bubble and squeak, mashed and fried vegetables. Here we're going to do it with a Western twist so I'm not quite sure where that leaves us, other than with a very tasty dish.We're going to make it with that school dinner favourite, fish fingers.Bhorta is also spelt bhurta and bharta representing that the dish stems from India, Bangladesh and Pakistan.
Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 2 people
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Video

Ingredients
  

For the pickled onion
  • 1 small red onion halved and then finely sliced
  • red wine vinegar to cover the onion
For the Bhorta
  • 10 fish fingers Nigella uses 12 but they come in packs of 10 or 30 so let's be sensible
  • 2 onions cut in half and sliced thinly into half moons.
  • 2 red birds eye chillies finely chopped
  • 2 cloves garlic finely chopped
  • 1 inch ginger finely chopped
  • 3 tbsp ground nut oil
  • 2 tbsp English mustard
  • Maldon salt
  • 125 g baby Spinach
  • Juice of a lime
  • Fresh coriander to garnish

Equipment

Grill Temperature

200C temp_icon

Surfaces

Cast Iron Skillet
Stainless grid
An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter
then
Wok
ConvEGGtor Basket

Method
 

To make the pickled red onion
  1. Finely slice the red onion and put into a small bowl.
  2. Cover with red wine vinegar and leave for 24 hours to pickle but you can make a quick pickle in the time you have available.
To make the bhorta
  1. Set up your Egg for an indirect cook with the ConvEGGtor and stainless grid on top. Heat to 200°C.
  2. Add you fish fingers to the cast iron skillet and bake for 25 minutes turning once. You want them to go much crispier than usual.
  3. Set them to one side on something heatproof.
  4. Now change your Egg to a direct cook with the EGGspander basket and a wok. Try to reduce your Egg's temperature to about 180°C although this isn't critical.
  5. Add about 3tbsp of oil to the wok, the sliced onions and a good pick of salt. Cook for about 10-15 minutes, softening the onions but not turning them brown too much.
  6. Once the onions are soft, add the garlic, chopped chillis and ginger and cook for a further 2 minutes.
  7. Now add the spinach and English mustard and cook until the spinach wilts, this will be quite quick.
  8. Take the fish fingers and break them up with a fork into fairly large pieces and add to the wok and stir through, reheating them.
  9. Take off the Egg and pour over the juice of a lime and stir through.
  10. Split into bowls and garnish with the coriander and some of the pickled onions.

Video

Fish Finger Bhurta
Fish Finger Bhurta

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