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Fish Chilli is a delicious recepie that every seafood lover would love to eat. I have been continously posting fish recepies since last few days as I am trying various recepies daily.

Fish Chilli goes well with Chinese rice or noodles and even rotis and chapatis. I have made it semi dry , you can make it more dry or gravy accordingly.

Here, I have used tuna fish ; any fish without thorns and sufficient flesh can be used to make this recepie.

Let’s checkout the recepie below

RECEPIE

Preparation time: 15 mins

Cooking time: 30 mins

Serves: 4

INGREDIENTS:

  • Fish pieces: 1 large cup
  • Onion: 2 small cubes
  • Green capsicum: 2 sliced
  • Green chillies: 2 finely chopped
  • Ginger: 1 small piece finely chopped
  • Garlic: 10 to 12 cloves finely chopped
  • Dry red chillies: 6
  • Soya sauce: 1 tbsp
  • Salt : for taste
  • Vegetable oil: as required
  • Corn flour: 1/2 cup
  • Refined flour/ maida: 1/2 cup
  • Red chilli powder: 2 tsp
  • Black pepper powder: 2 tsp
  • Spring onion leaves: few finely chopped

PREPARATION:

  • Marinate the fish pieces with red chilli powder, Balck pepper powder and salt for 15 mins.
  • Soak dry red chillies in warm water for 5 mins and grind it into fine paste and keep aside.
  • Make batter by mixing together corn flour, refined flour, red chilli powder, Black pepper powder salt and sufficient water to make a thick batter.
  • Heat oil for deep frying.
  • Dip the fish pieces in batter and drop into oil one by one , similarly fry all the pieces to golden brown and drain and keep aside.
  • Heat 2 tbsp oil in a wok, add ginger , garlic and green chillies. Toss for few seconds.
  • Add onions and salt and saute on high flame till onions turn translucent and crisp.
  • Add capsicum and saute till it becomes soft.
  • Add 1/2 tsp black pepper powder and mix.
  • Now add 1 tbsp soya sauce and ground red chilli paste and mix well.
  • Add cornflour mixed water at this stage if you want it to be gravy.
  • Add the fried fish pieces and mix well.
  • Finally sprinkle spring onion leaves and serve.

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