Chilly Fish

Ingredients

1. King fish  - 1/2 kg or around 3 fillets, cubed ( I used tilapia, you can use any fish of your choice)

2. Pepper powder - 1/2 tsp

3. Soy sauce - 1 tsp

4. Salt - To taste

Batter

5. Corn flour - 1/4 cup

6. All purpose flour / maida - 1/4 cup

7. Water - 2 tbsp - 4 tbsp ( For a thick batter)

8. Refined  oil - To deep fry

For the sauce

9. Onion - 2 medium, cubed

10. Garlic - 2 tsp

11. Green chillies - 2-3 chopped fine

12. Bell pepper - 1 medium, cubed

13. Celery - 1/4 cup, chopped fine

14. Chilly powder - 1.5 tsp

15. Chilly sauce - 3 tbsp (I didn’t have it so I added red chilly sauce)

16. Soy sauce - 1 tsp

17. Water or stock - 2 cup (I used vegetable stock)

18. Sugar - 1/2 tsp

19. Corn flour - 1 tsp mixed in 2-3 tbsp water

20. Salt - To taste

21. Oil - 2 tbsp

22. Spring onion chopped - To garnish

Method

1. Clean and cut the fish pieces to small cubes ( to 20 pieces or so). Marinate it with 1/2 tsp pepper powder, salt(soy sauce will be a little salty so adjust the salt accordingly) and 1 tsp soy sauce for at least 1 hr.

2. In a large bowl, combine 1/4 cup corn flour, 1/4 cup maida and a little salt. Add 1 beaten egg to it and then add water gradually. Mix well, remove any lumps and make a thick batter out of it.

3. Heat oil in a deep pan. Dip the fish pieces in the batter and deep fry until golden brown flipping  the fish pieces to the other side in between. It would not take more than 15 mts at medium heat. Do not overcrowd the pan. Fry them in two batches or so. Drain the fish pieces on to a paper towel.

4. Heat 2 tbsp of the fried oil in a wide pan at medium high heat. Add chopped garlic, saute for a few seconds. Then add chopped celery. Again saute for a few seconds and add the chopped onion and a little salt. Saute until the onion turns translucent, then add the cubed bell pepper. Saute for a few seconds and add 1.5 tsp chilly powder. Mix well.

5. Add 2 cups chicken stock/vegetable stock or water. Bring it to a boil and add 3 tbsp chilly sauce and 1/2 tsp sugar. Taste check for salt. When the stock reduces to almost 1.5 cup,  add the fish pieces and mix well. Again bring it to a boil. To thicken the sauce add a few tea spoons of corn flour mixed in water. Mix well and cook for 1-2 minutes and switch off. Garnish with spring onion. This goes really well with fried rice and noodles.

 

 

 

Recipe Courtesy - Lakshmi Nair (Magic Oven)