Description
Try an amazing Indian Chinese Chilli Fish recipe from Nagalakshmi Viswanathan.
Ingredients
Scale
- 250 gm of cut into small cubes, deboned fish (any fish with a firm flesh would do, or use deveined prawns)
- 3 tbsp + 1 tsp of cornflour / corn starch
- 3 tbsp of maida / plain flour
- 1 tsp + 1 tsp of ginger garlic paste
- 1 tsp of black pepper powder
- 1 capsicum / bell pepper, cubed
- 1 onion, cubed
- 1/2 to 1 tbsp of soya sauce
- 1 tsp of green chilli sauce
- 1 tsp of tomato sauce
- A small bunch of spring onions or coriander leaves, chopped fine
Instructions
- Make a thick batter of 3 tbsp cornflour + flour + 1 tsp ginger garlic paste + salt + pepper powder + water
- Dip the fish pieces in this and shallow fry in oil until golden brown (in small batches without crowding the pan)
- Drain and set aside
- In the same oil, add the onions and capsicum. When the onions start to turn pink, add the ginger garlic paste and saute until fragrant
- Turn heat to high and add the soya sauce, chilli sauce and tomato sauce (keep them ready by your side to prevent the rest of the dish burning)
- Mix well and reduce heat. Add the fried fish pieces
- Mix well and cook on low heat. Meanwhile, mix the 1 tsp cornflour in 4 tbsp water without lumps. Add to the fish mixture and cook until the sauce thickens and coats the fish
- Add chopped coriander leaves or spring onions and remove from stove
- Serve hot with fried rice
- Prep Time: 15 mins
- Cook Time: 30 mins