Balti fish curry

Vietnamese omelet

• 500 GRAM WHITE FISH FILLET, in large cubes
• 2 ONIONS, chopped
• PIECE OF GINGERROOT, chopped finely
• 2 CLOVES GARLIC, chopped finely
• 2 GREEN CHILLIES, chopped finely
• 1 BELL PEPPER, cut
• 4 TOMATOES, peeled and chopped
• 1/2 CUP COCONUT CREAM
• 1/2 TSP TURMERIC
• HANDFUL GREEN CORIANDER, cut

• 6 EGGS
• 50 GRAM DRIED FISH, soaked and cut
• 200 GRAM CARROTS, chopped
• 100 GRAM GREEN PAPAYA, cut
• BUNCH OF GREEN ONIONS, chopped
• 2 CHILI PEPPERS, chopped
• 100 GRAM BEAN SPROUTS
• 150 GRAM CABBAGE, shredded
• 4 TBSP SOY SAUCE
• HANDFUL OF MINT, cut

Fry the onions, garlic, chillies and bell pepper for 5 minutes. Add the fish and the ginger and stir fry 3 minutes more. Add the coconut cream and the turmeric and 1/2 cup of water and simmer for 10 minutes. Add the tomatoes and simmer for 2 minutes. Sprinkle with green coriander.

See also delicious recipes for Tanzanian fish curry, Indian fish curry, and Kerala fish curry.

There are several opinions as to where Balti cooking originates from. Some say from Northern India (including Bangladesh), others say from Baltistan (a republic in Pakistan). The regions are connected, even though less so now than 50 years ago, so probably all are right. However, there are also people who state, that Balti is a term, invented by creative British chefs, and the most famous Balti restaurant is located in Birmingham. The name "Balti" also refers to a special pan, in which the dish is prepared (also called Kahari) and it is also possible to prepare it in a wok or large frying pan; it is a little like curry, even though the preparation time is shorter and it is stir fried. It is meant to be spicy.