from Nigella Lawson’s new book   Cook, Eat, Repeat

 

Fish Stick Bhorta

 

Nigella’s recipe for Fish Stick Bhorta, inspired by controversial British journalist and political activist Ash Sarkar’s Fish Finger Bhorta, is sure to dust up some controversy of its own in the media, but no matter. Nigella has this uncanny way with words that turn her books and recipes into a page turners! Her inquisitive enthusiasm for food and cookery is nothing short of compelling for anyone who loves to cook and eat.

I am sure you are asking yourself, as did I, what is a Bhorta anyway? The short answer is a Pakistani, Bangladeshi, or Indian highly seasoned mashed up of vegetables stir-fried together in mustard oil. That description is most likely not going to convince you to give this recipe a try, but I was won over on the first go around.

Cook, Eat, Repeat was written during the pandemic and focuses on inventive home coked meals for one or two people, with ample leftovers, made with what is on hand. Cooking your way through a year of relative isolation has had its challenges as well as its rewards for all of us. But having had the time to experiment, savor, and reflect on how and what we eat and how we prepare our food enriched our daily lives during a year of uncertainty.  

Fish Stick Bhorta

Serves 2 with some leftovers

For the pickled onions, make in advance

  • ½ red onion
  • red wine vinegar or lime juice

Make your pink-pickled onions as far in advance as you can: at least 2 hours and up to 24. Cut your red onion in half- or use a whole onion if you prefer, as you will easily find yourself adding them to much else- into fine half moons. Put these in a jar with a lid, or simply into a bowl that you can cover. Pour over red wine vinegar (or lime juice) pressing down the onions until they are all just immured. Put the lid on the jar or cover the bowl and leave the onions to steep.

For the Bhorta

  • 2 regular onions (approx. 10 ounces)
  • 2 small red (birds eye) chiles
  • 2 fat cloves of garlic
  • 1 tablespoon finely grated fresh ginger
  • 12 fish sticks
  • 3 tablespoons cold pressed vegetable oil
  • 2 tablespoons English mustard ( Colman’s) from a jar
  • 2 teaspoons flaky sea salt or kosher salt (or 1 teaspoon fine sea salt)
  • 4 oz young spinach
  • 1 lime
  • 2 tablespoons roughly chipped cilantro, plus more to serve

preheat the oven to 425 f

Peel and slice your 2 regular onions into fine half moons, seed the chiles (or not if you prefer) and slice them thinly, and peel the garlic. Peel the ginger and grate it finely to give 1 tablespoonful.

When the oven is hot, and your ingredients are assembled and ready, put the fish sticks on a baking sheet and cook for approx. 20 to 25 minutes, which may be slightly longer than the package directs, but will ensure the bread crumb coating is really crisp.

Meanwhile warm the oil in a large skillet or wok, and cook the onions over medium low for 20 minutes stirring regularly, by witch time they will be pale gold and soft.

Add the sliced chiles and cook, string all the while, for 3 minutes, then stir in the grated ginger, minced or grated garlic, and cook, still stirring, for another 2 minutes. Spoon in the mustard and salt, stirring to combine, then add the spinach leaves and let them wilt in the pan for 2- 3 minutes, stirring regularly, then squeeze in the juice of the lime.

Take the pan off the heat while you get the fish sticks. Break them up a bit with a spatula then add them to the frying pan or wok. Toss everything together, breaking up them up further and mashing them into the frying pan, then sprinkle in the cilantro.

Serve topped with the pink-pickled onions, adding extra chopped cilantro if wished.

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