Balti Fish


Delicious pangasius fish fillets prepared in a rich coconut and spice curry. Traditionally, this is served in a steel pot, or balti, as the name suggests. Serve with rice or chapati for the perfect lunch or dinner option.

  • Medium
  • 3 person(s)
  • 25 Min


    • Oil2 - 3 tablespoons
    • Onion, chopped1
    • Fish fillets, cut into half500 grams
    • Ginger Paste1 teaspoon
    • Garlic paste1 teaspoon
    • SaltTo taste
    • Chili flakes½ teaspoon
    • Paprika Powder½ teaspoon
    • White Pepper½ teaspoon
    • Thai Red Chili, chopped2
    • Coconut Milk2 cups
    • Red Chili Powder1 teaspoon
    • Black Pepper1 teaspoon
    • Lemon Juice1 tablespoon
    • Corianderfor garnish


  • In a small pot, heat oil over medium flame and saute onions until brown.
  • Add fish fillets and mix.
  • Add ginger garlic paste and mix.
  • Add salt, chili flakes, paprika powder, white pepper powder, chopped Thai chili and mix well.
  • Add coconut milk and mix well.
  • Then add red chili powder, ground black pepper, mix and cover the lid for 8 minutes.
  • Now squeeze one lemon and mix.
  • Garnish with freshly chopped coriander.
  • Enjoy! Please give us your feedback in the comments below.
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