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: 1/2 Tsp.
- Vinegar: 1 Tbsp.
- Salt: 1/2 Tsp.
For the Gravy:
- Green Bell Pepper/ Capsicum: 1
- Onion: 3
- Spring Onion: 2 sticks
- Crushed Garlic: 1 Tbsp.
- Julliened Ginger: 1/2 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 2/3 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 1/2 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
