The Fish Finger Bhorta sounded delicious - until I realised it has mustard in it, which I'm allergic to. What could I use instead? Some kind of chilli sauce perhaps?
Nigella's Fish Finger Bhorta (from COOK, EAT, REPEAT) has crisply cooked fish fingers that are mashed into a spicy mixture of spinach, onions, chilli, garlic and mustard. It is based on the Indian and Bangladeshi dish bhorta (or bhurta) that usually uses mustard oil. The mustard gives a different type of heat to the chillies.
We would suggest omitting the mustard and instead increasing the amount of ginger and garlic. The exact quantities could be changed to your personal taste, but maybe start with 3 cloves of garlic and 1 tablespoon plus 1 teaspoon of grated ginger. You could add a little extra chilli if you like very spicy dishes. Without the mustard the dish won't really be a bhorta, but should still be delicious.