Seafood balti







Cook Time

70-75 Min


For the seafood

  • 225g/8oz cod fillet, skinned and cubed
  • 225g/8oz peeled and deveined cooked prawns
  • 6 crab sticks, halved lengthways
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon ground coriander
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 40g/11 ?2oz cornflour

For the vegetables

  • 300ml/10fl oz corn oil
  • 2 onions, chopped
  • 1⁄2 cauliflower, cut into florets
  • 100g/4oz French beans, cut into 2.5cm/1in lengths
  • 175g/6oz sweetcorn
  • 1 teaspoon shredded fresh root ginger
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • 4 fresh green chillies, sliced
  • 2 tablespoons chopped fresh coriander leaves
  • Put the cod, prawns and crab sticks in a mixing bowl.
  • In a separate bowl, mix together the lemon juice, ground coriander, chilli powder, salt and cumin. Pour this over the seafood, and mix together thoroughly using your hands.
  • 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.
  • To make the vegetable mixture, heat half of the oil in a preheated wok. Add the onions and stir-fry until lightly browned.
  • Add the cauliflower, beans, sweetcorn, ginger, chilli powder, salt and chillies. Stir-fry for 7–10 minutes over a medium heat.
  • Spoon the fried vegetables around the edge of a shallow dish, leaving a space in the middle for the seafood.
  • Wash the pan, then heat the remaining oil to fry the seafood pieces. Fry in two or three batches until the pieces are golden brown. Remove with a slotted spoon and drain on kitchen paper.
  • Arrange the seafood in the middle of the dish of vegetables, and serve immediately
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