Chilly Fish

Apart from our traditional Indian recipes, most of us like Chinese foods I believe especially the non-vegetarians as I have seen many of us ordering the Chinese cuisines in most restaurants. I really like the Chinese recipes, as it’s spicy and has a unique taste as well. So, for a change, here comes the most fascinating indo-Chinese recipe which most of the non vegetarians need to try if you are really bored of making the same way of cooking the fish as just a curry or a fry.

Chilly Fish is such a recipe which goes well with fried rice, or even with any Chinese foods. The making is also very simple and it tastes great. It can be a best starter for any perfect parties. You could also replace the fish with chicken or prawn with the same other ingredients used, and for the vegetarians you could replace it with mushrooms. You can use any boneless fish for this recipe but I would say tilapia will be the best choice.

Ingredients:

• Big Onion(sliced in square shape)- 1
• Any Fish pieces(without bones)- 1 Cup
• Soya Sauce- 1 Tspn
• Tomato Sauce- 1 Tspn
• Chilly Sauce- 1 Tspn
• Vinegar- 1/2 Tspn
• Chilly Powder- 1 Tspn
• Turmeric Powder- ¼ Tspn
• Colored Capsicum (Sliced)- 1 Cup
• Bunch of coriander leaves and Spring onion(sliced)- 1 Cup
• Oil- To Fry

For The Batter:

• Corn Flour-3 Tspn
• Ginger garlic paste- 1 Tspn
• All Purpose Flour/Maida- 2 Tspn
• Chilly powder- 1 Tspn
• Salt- To Taste

 

Method:

• Make a batter with the ingredients under the batter and keep aside.
• Dip the fish pieces into the batter and shallow fry in hot oil.
• Transfer to a paper towel and set aside to dry the excess oil.
• In a separate pan,add little oil, and fry the onion,capsicum pieces and fry until the becomes translucent.
• Add the chilly,turmeric powder and sauté again until the masala smell goes from it.
• Add the fried fish pieces to it and sauté well to mix well.
• Add the soya,chilly and tomato sauce along with vinegar and keep stirring to get the sauce well into the chicken.
• Garnish with coriander leaves and spring onion and serve hot.

Tips:

"You could skip using colored capsicum and use just the green capsicum; however I used the colored one, to look more decorative.

Adjust the chili powder as per your spice level.

Add as much of spring onion as it really adds a good taste to the recipe."