BBC: Make Nigella's fish finger bhorta recipe from Cook, Eat, Repeat episode 1!

Nigella is back on our screens, showing us how to cook recipes from her book Cook, Eat, Repeat. The first episode saw her make a fish finger bhorta recipe – here’s the step-by-step guide!

The chef shared the inspiration behind her recipes on the first episode of the BBC series, which aired on Monday November 9th.

She was seen making fish finger bhorta, using a dish of fried and mashed vegetables favoured in India, but introduces a British ingredient to it.

So how did Nigella make the recipe? Here’s the step-by-step guide for her fish finger bhorta – with cooking instructions!

Nigella’s Cook, Eat, Repeat: Trailer | BBC Trailers

Nigella’s Cook, Eat, Repeat: Trailer | BBC Trailers

Nigella’s fish finger bhorta: Ingredients

This recipe doesn’t require too many ingredients, with the main part of it being some frozen fish fingers.

Other than that, the fish finger bhorta requires mostly seasoning and sauces to add flavour to the dish.

Here is what you will need for the pink-pickled onions:

  • ½ red onion
  • red wine vinegar or lime juice to cover

For the bhorta, you will need the following:

  • 2 (total weight approx. 300g) regular onions
  • 2 red chillies
  • 2 fat cloves of garlic
  • 1 x 15ml tablespoon finely grated fresh root ginger (approx. 50g / 3-inch chunk)
  • 12 frozen fish fingers
  • 3 x 15ml tablespoons cold-pressed rapeseed oil or vegetable oil
  • 2 x 15ml tablespoons english mustard (from a jar)
  • 2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt)
  • 125 grams young spinach
  • 1 lime
  • 3 x 15ml tablespoons roughly chopped fresh coriander (plus more to serve)
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Nigella’s fish finger bhorta: Recipe

Screenshot: Fish finger bhorta, Nigella’s Cook, Eat, Repeat, Series 1 Episode 1, BBC

This fish finger bhorta recipe serves 2 people, so it’s perfect for couples or two friends sitting down to eat together.

The hands-on time doesn’t take long at all, on top of 20-25 minutes of baking time in the oven. However you will need to plan early in advance, as the pickled onions should be made at least 2 hours before.

Here’s the step-by-step recipe to make Nigella’s fish finger bhorta:

Step 1: Make your pink-pickled onions at least 2 hours, and up to 24 hours before. Cut your red onion half – or use a whole onion if preferred – into fine half-moons. Put these into a jar with a lid, or into a bowl you can cover.

Step 2: Pour over red wine vinegar (or lime juice), pressing down on the onions until they are all just immersed. Put the lid on the jar or cover your bowl, and leave the onions to steep.

Step 3: When you’re ready to make and eat the bhorta, heat the oven to 220°C/200°C Fan. While you’re waiting, peel and slice your 2 regular onions into fine half-moons, deseed the chillies (or not if you prefer) and slice them finely, and peel the garlic. If the skin is tough, peel the ginger (using the tip of a teaspoon) then grate it finely to give 1 tablespoonful.

Step 4: When the oven’s hot, and your ingredients are assembled and ready, put the fish fingers on a baking sheet and cook for approx. 20–25 minutes, which may be slightly longer than the packet directs, but will ensure the breadcrumb coating is really crisp.

Step 5: Meanwhile, warm the oil in a large frying pan and cook the onions over medium-low for 20 minutes, stirring regularly, by which time they will be pale gold and soft.

Step 6: Add the sliced chillies, stirring all the while, for 3 minutes, then stir in the grated ginger, mince or grate in the garlic, and cook, still stirring, for another 2 minutes.

Step 7: 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.

Step 8: Take the pan off the heat while you get the fish fingers. Break them up a bit with a spatula then add them to the wok or frying pan. Toss everything together, breaking them up further and mashing them into the pan, then sprinkle over the coriander.

Step 9: Serve topped with the pink-pickled onions, adding extra chopped coriander if wished.



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