Seafood Balti with Vegetables

In this Indian balti dish, the spicy seafood is cooked separately and combined with the vegetables at the last minute to give a truly delicious combinations of flavors. This dish is best served with boiled rice or raita as accompaniments.

Recipe: (Serves 4)

Seafood

225 g/0.5 lb cod, or any other firm, white fish
225 g/0.5 lb cooked shrimps
6 crab sticks, halved lengthways
1 tablespoon lemon juice
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
4 tablespoons cornstarch
150 ml/0.25 pt corn oil

Vegetables

150 ml/0.25 pt corn oil
2 medium onions, chopped
1 teaspoon onion seeds
0.5 medium cauliflower, cut into florets
115 g/4 oz French beans, cut into 2.5 cm/1 in length
175 g/6 oz/1 cup sweetcorn
1 teaspoon shredded ginger
1 teaspoon chili powder
1 teaspoon salt
4 fresh green chilies, sliced
2 tablespoons chopped fresh coriander (cilantro)
Lime slices

Method:

1) Skin the fish and cut into small cubes. Put into a medium mixing bowl with the shrimps and crab sticks, and put to one side.

2) In a separate bowl, mix together the lemon juice, ground coriander, chili powder, salt and ground cumin. Pour this over the seafood and mix together thoroughly using your hands.

3) Sprinkle on the cornstarch and mix again until the seafood is well coated. Set to one side in the refrigerator for about 1 hour to allow the flavors to develop.

4) To make the vegetable mixture, heat the oil in a deep round-bottomed frying pan (skillet) or a karahi. Throw in the onions and the onion seeds, and stir-fry until lightly browned.

5) Add the cauliflower, French beans, sweetcorn, ginger, chili powder, salt, green chilies and fresh coriander (cilantro). 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 2-3 batches, until they turn a golden brown. Remove with a slotted spoon and drain on kitchen paper (paper towels).

8) Arrange the seafood in the middle of the dish of vegetables and keep warm while you fry the remaining seafood. Garnish with lime slices and serve. Plain boiled rice and Raita make ideal accompaniments.