Kolkata Chilli Fish offers a delightful sweet and sour taste, a unique Bengali take on the beloved Chinese dish. My recipe for Kolkata-style Chilli Fish is straightforward, a simple dish with minimal vegetables and an easy cooking method. I find that using Bhetki fish instead of Basa provides the best flavor for this recipe.
Jump to:
Kolkata Chinese food
"Momma, I want Chilli Fish, and I want it now!" That was my little one's request for Sunday lunch. Luckily, I had about 750g of fish fillet on hand, perfect for making her wish come true. Even though Pasta is only four, she's quite understanding for her age. So, when she asks for something reasonable, I try my best to give it to her.
The other day, we went out for lunch with Pasta. I only work a half-day on Saturdays, so Pasta and Mehebub picked me up from my office since his office was closed. It was a complete surprise to see Pasta! She told me she was super hungry and wanted to have lunch with her parents. We went to a nearby Chinese restaurant, and I watched Pasta happily enjoying the Chilli Fish. She even asked for a second helping of the Kolkata-style Chilli Fish made with Bhetki!
Pasta isn't usually one for noodles, but she absolutely loved the Bhetki, especially the sweet and sour taste. I know she's a big fan of Bhetki in general, particularly Bhetki Macher Paturi with steamed rice.
That's why, as soon as I got home yesterday after two Sundays away, I decided to make her Chilli Fish. I cooked a few things, but she definitely enjoyed the Chilli Fish the most. She even chose it with fried rice for lunch and then again with roti for dinner, skipping the Kosha Mangsho! I made a big batch because Mehebub and I love it too. Personally, I think Chilli Fish tastes even better the next day!
Recipe Tips: Kolkata Style Chili Fish
My Kolkata-style Chilli Fish recipe is pretty simple, a no-fuss dish with just a few veggies and an easy cooking process. I prefer using Bhetki over Basa because it gives the dish the perfect flavor.
Instead of using cubed pieces, I prefer larger fillets for my Kolkata-style Chilli Fish. This recipe creates a comforting, homemade version with a good amount of gravy, perfect as a side dish for lunch or dinner. If you prefer a drier dish, simply reduce the amount of water used.
Recipe Card
Kolkata style Chilli Fish
Ingredients
- 750 g Fish Fillet cut into cubes or squares
For the Marination & Batter:
- 1 tablespoon Garlic Paste
- 2 Egg
- 3 tablespoon Corn Flour
- 1 teaspoon Black Pepper Powder
- ½ teaspoon Red Chilli Powder/ flakes
- 1 tablespoon Vinegar
- ½ teaspoon Salt
For the Gravy:
- 1 Green Bell Pepper Capsicum
- 3 Onion
- 2 stick Spring Onion
- 1 tablespoon Garlic Crushed
- ½ tablespoon Ginger Julliened
- 2 Green Chili
- 2 tablespoon Soy Sauce
- 3 tablespoon Tomato Ketchup
- 1 tablespoon Sweet Chilli Sauce
- 1 tablespoon Vinegar
- 3 tablespoon Remaining marinade from the batter
- 1 tablespoon Sugar
- 1.5 Salt to taste
- 5 tablespoon Refined Oil for frying and cooking
Instructions
- Wash Fish Fillets and marinade those with Garlic Paste, Black Pepper Powder, Red Chilli Powder/ flakes, Vinegar, and Salt for 30 minutes.
- Cut Capsicum into small squares and Onion into 4 halves.
- Chop Spring Onion into small rings.
- Now add 2 Eggs and Corn Flour to the marinated fish and mix lightly.
- Heat Oil in a Pan and shallow fry batter coated fishes on low flame till those are browning golden from both side.
- Place the batter fried fishes over kitchen town or tissue paper to soak excess oil.
- Now add Onion Chunks to the remaining Oil in the pan and start frying for 1-2 minute over the low flame.
- Add freshly crushed Garlic and Julienned Garlic and give a thorough mix
- Add Capsicum and ⅔ of the Chopped Spring Onion as well.
- Fry for 2 minutes after adding Salt and Sugar.
- Now add Slit Green Chili, Soy Sauce, Tomato Ketchup, Sweet Chilli Sauce and Vinegar and toss for a while.
- Add remaining marinade from the batter and keep the flame on the lower side.
- Keep stirring to avoid solidification of the egg.
- Add ½ cup water and cook for 3-4 minutes if you want semi thick Chilli fish or else switch the flame off.
- Take the Chilli Fish out in a bowl and serve after finishing with chopped Spring onion which is thowever optional.
Nutrition
Fish/ Seafood recipes from Debjanir Rannaghar, apart from Kolkata Style Chilli Fish
- Bhapa Chingri (Also known as Bengali Chingri Bhapa)
- Shorshe Bata diye Parshe Macher Jhal (Also known as Mullet Fish in Mustard Gravy)
- Bhetki Begum Bahar (Also known as Indian Baramundi Fish Begum Bahar)
- Macher Teler Chorchori (Also known as Fish Fat Mishmash with Potatoes and Eggplant
- Piajkoli ar Aloo diye Tangra Macher Jhol (Also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato)
- Ilish Macher Tok (Also known as Ilish Macher Tawk)
- Charapona Macher Kabiraji Jhol (Also known as Charapona Macher Jhol)
- Mawa Ghater Ilish Macher Lejar Bhorta (Also known as Ilish Macher Bhorta)
- Aloo Chingrir Shorshe Bata Diye Jhal (Also known as light Mustard based curry with Prawn and Potato Wedges)
Have you tried the Kolkata-style Chili Fish recipe from debjanir rannaghar!
Please inform me of your experience and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Kolkata style Chilli Fish Recipe Pin for your pinterest board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Leave a Reply