Fish finger bhorta from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 60) by Nigella Lawson

  • fresh ginger
  • limes
  • onions
  • red onions
  • red chillies
  • fish fingers
  • young spinach
  • sea salt flakes
  • coriander sprigs
  • cold-pressed rapeseed oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ALawson25 on June 13, 2021

    Against the consensus, we both really, really did not like this recipe. Flavours were overpowering, and I cooked exactly as written. Would not make this one again.

  • anya_sf on February 24, 2021

    Definitely the most interesting use of fish sticks I've ever encountered. I cooked 18 fish sticks and doubled the spinach, but didn't increase the other ingredients. This served 3 over rice. Some plain yogurt would have been nice with it. Hubby liked the pickled onions, but I could skip them as there was plenty of acid from the lime juice.

  • misskatyenglish on February 15, 2021

    Hands down my favourite recipe of 2020. We make it weekly now! My only edit is to use 1tbsp of the mustard instead of 2, because I found it too spicy.

  • KarinaFrancis on November 28, 2020

    I thought this sounded like a cross between trashy and delicious, and it was! The flavours somehow work together and the nostalgia of fishy fingers was a bonus. I served it with a dollop of kewpie and it was the perfect finish

  • Foodycat on November 23, 2020

    The pink pickled onions in the headnote to this recipe turn up in a few other things as well - the easiest version of them I have tried. The bhorta itself is good - I cooked some rice to have with it because I thought it sounded a bit insubstantial but it really isn't. The 2tbs of hot English mustard sounds like loads but it's a really mellow flavour.

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