"Momma I want Chilli Fish, like yesterday!"; this was my munchkins request for Sunday lunch. Fortunately, I had around 750g of Fish fillet available to fulfill her wish. Pasta though is only 4 years old but she is very understanding considering her age. So whenever she requests for anything that is wise I try to fulfill that.
We went for lunch day before with Pasta. My office is not fully closed on Saturdays but I work half day through. Pasta and Mehebub came to my office and picked me for the lunch given his office is closed on Saturday. It was, however, a surprise visit by them, I was shocked to see Pasta at my office! She told me she was super hungry and wanted to have lunch with her parents! We went to a nearby Dhaba style restaurant for the lunch and I found Pasta savoring the Chilli Fish. In fact, she requested for the second serving of the Kolkata style Chilli Fish prepared with Bhetki.
Pasta, in general, loves Chinese food but mostly the mains, such as the Fried Rice or the Noddles. I have never seen her requesting for the 2nd serving of the side. What I found she loved the taste of Bhetki along with the sweet and sour taste. In fact, Pasta loves Bhetki that I know. She cherishes Bhetki Macher Paturi with steamed rice.
I have decided to make Chilli Fish for her upon returning home, and I did that yesterday. After 2 consecutive Sundays, I was at home yesterday, for the entire day. Though I cooked several dishes, I found Pasta enjoying the Chilli Fish more. She, in fact, had the Chilli fish with Fried rice for lunch and ignored the Kosha Mangsho which was there for dinner and had the fish with Roti. I actually cooked a big batch of Chilli Fish, given both me and Mehebub love it as well. In fact, I like the taste of leftover Chilli fish more 🙂 .
Coming to the recipe of Kolkata style Chilli Fish, mine is actually a simple recipe. a fuss-free one cooked with a few veggies without a complicated process. I prefer Bhetki for Chilli Fish than Basa. Bhetki gives the perfect flavor to the dish. You can see in the pictures, I have used a bit big chunks of fillet instead of cubes to make the Kolkata style Chilli Fish. Mine is a comforting homely version of the Chilli fish with moderate gravy given we had this as Side for Lunch and dinner. You can reduce the water content in case you want to make a dry version.
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Kolkata style Chilli Fish
- Total Time: 30 mins
- Yield: 4-5 People 1x
Description
A sweet and sour Fish preparation, Kolkata style Chilli Fish is the bong take on the famous Chinese delicacy.
Ingredients
Scale
- Fish Fillet: 750g (cut into cubes or squares)
For the Marination & Batter:
- Garlic Paste: 1 Tbsp.
- Egg: 2
- Corn Flour: 3 Tbsp.
- Black Pepper Powder: 1 Tsp.
- Red Chilli Powder/ flakes: ½ Tsp.
- Vinegar: 1 Tbsp.
- Salt: ½ Tsp.
For the Gravy:
- Green Bell Pepper/ Capsicum: 1
- Onion: 3
- Spring Onion: 2 sticks
- Crushed Garlic: 1 Tbsp.
- Julliened Ginger: ½ Tbsp.
- Green Chili: 2
- Soy Sauce: 2 Tbsp.
- Tomato Ketchup: 3 Tbsp.
- Sweet Chilli Sauce: 1 Tbsp.
- Vinegar: 1 Tbsp.
- Remaining marinade from the batter: 3 Tbsp.
- Sugar: 1 Tbsp.
- Salt: to taste
- Refined Oil: 5 Tbsp. (for frying and cooking)
Instructions
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2017/12/making-chilli-fish.jpg"]
[/url] - 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 though optional.
[/url]- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Fish
- Cuisine: Indo-Chinese
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Few More Fish/ Sea food recipes from Debjanir Rannaghar apart from Kolkata Style Chilli Fish:
- Ilish Macher Korma (Also known as Hilsa Korma)
- Doodh Maach (Also known as Bengali Fish curry with Milk)
- Malabar Fish Curry (Also known as Kerala Fish curry)
- 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 Chilli Fish from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com or in Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
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