Chilly fish dry
The Chinese cuisine is very popular in India and an integral part of the Indian culinary scene. The Indo-Chinese cuisine which is found almost all the parts of India is believed to have originated from the Chinese immigrants of Kolkata. Today’s recipe is also an Indo-Chinese recipe which is also a more popular and the dish is Chilly fish dry. The crispy fried battered fish is tossed in a lovely and silky sauce.
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Amount Per Serving
Calories from Fat 853
% Daily Value *
Total Fat 96g
Saturated Fat 7g
Trans Fat 1g
Polyunsaturated Fat 19g
Monounsaturated Fat 65g
Total Carbohydrates 46g
Dietary Fiber 7g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- Boneless fish - 250 gms
- Pepper powder - 1/2 teaspoon
- Soy sauce - 1 teaspoon
- Refined flour - 1 teaspoon
- Corn flour - 1 teaspoon
- Salt - to taste
- Oil - 6 tablespoons
- Onion - 1 no. finely chopped
- Ginger garlic paste - 1 teaspoon
- Spring onions - few springs (finely chopped)
- Green chillies - 2 no’s finely chopped
- Black pepper - 1/4 teaspoon
- Tomato sauce - 1 tablespoon
- Soy sauce - 3/4 tablespoon
- Capsicum - 1/2 no. medium sized diced
- Cornstarch slurry - 2 tablespoons
- To a mixing bowl add all the ingredients mentioned in the frying ingredients list and mix well until everything mixed and coated evenly over the fish.
- Add oil to a wok/kadai and fry the battered fish in it until crispy.
- To the same oil add onions, ginger garlic paste and sauté well.
- Add spring onions, green chillies and sauté well.
- Add tomato sauce, soy sauce and sauté well on high flame.
- Add capsicum and sauté well for 2-3 minutes.
- Add cornstarch slurry and mix well.
- Add the crispy fried fish pieces and mix well to coat the sauces over the fish pieces.
- Transfer to a serving dish and garnish with some finely chopped spring onions.
- Serve hot with fried rice or chapatti etc.