Friday, 27 December 2013

Chilli Fish

Boneless Fish: 500 gms, cubed (I used Basa fish)
Ginger garlic paste: 1/2 tsp.
Lime juice: 1 tsp or half lime.
Pepper powder: 1tsp.
Salt to taste.

For the batter:
Flour: 4 tbsp.
Cornflour: 2 tbsp.
Soya sauce: 1 tsp.
Pepper powder: 1/2 tsp.
Salt as needed.

For the sauce/gravy:
White part of green onion: Chopped, about 3 sprigs.
Garlic:8-10 cloves, chopped.
Pepper powder: 1/2 tsp.
Soya sauce: 1 tsp.
Tomato sauce: 2 tbsp.
Sugar: 1/4 tsp.
Green chilly sauce: 1 tsp or you can add 2 green chilies, slit.
Cornflour: 3/4 tbsp.
Water: About 1/2 cup.
Green part of spring onions: About 3 tbsp to garnish.

Marinate fish with all Marinate.
Keep aside for at least 15 min.
Into a bowl put all ingredients of "Batter".
And mix well.
The batter should not be too thick or too thin.
Dip each fish piece into the batter and fry in hot oil.
Keep aside the fried fish.
In another kadai or pan, heat a 2 tbsp oil.
Add the chopped garlic (it is to induce garlic flavor into the oil).
Stir fry it for a min or two.
Add in 1/2 tsp pepper powder, and salt.
Give it a mix.
Add in 2 tbsp tomato sauce, 1 tsp soya sauce, 1 tsp green chilly sauce and 1/4 tsp sugar.
Stir well.
Add 3/4 tbsp corn flour into 1/2 cup water and mix until corn flour is dissolved
Pour this into the kadai..
This will thicken when it starts to boil & check salt.
Add the fried fish.
Simmer the flame and mix gently.
Sprinkle spring onion.
Mix evenly.
Serve it hot with fried rice.

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