Friday, February 08, 2013

Chilli Fish

Print Friendly and PDF

Chilli fish, that is what I like to call fish manchurian. It is a Chinese style fish curry, to be more precise Indo-Chinese dish. Restuarants serve it as Fish chilli, fish manchurian, chilli fish etc.

My version of this popular Chinese dish, is simple and easy to I am sharing my recipe for Fish manchurian Chilli Fish.

I made this with half kilo of seer fish; you can choose any boneless fleshy fish. As usual I did not use any colour or ajinomato. I achieved the colour by using Kashmiri chilly powder. I love making this popular Chinese dish because of its tangy taste.

We rarely go out to have food (except for some very special occasions) ,  my husband loves homemade food to the core, so I try to create restaurant style food at home and this one is an example.

For Chinese dishes; green onion or spring onion as it is called here is very important. If I get a big bunch of spring onions; my brain will be scrolling up and down for all the Chinese dishes I can make with that. Spring onion gives out that subtle taste and that's why I love them.

Chilli fish can be had with Chinese fried rice, methi pulav, or even roti/flat bread.

To make this awesome restaurant style dish; you need to make a batter for the fish to coat in and then deep fry it. So when I prepare for a special evening or if I have guests coming over, I fry the fish and then make the sauce, but only mix them together when it is time to serve this way the dish will be hot and fresh.....I have made this recipe simple and easy and I hope you will enjoy this as much as I did.

So lets get cooking :)

Fish: 500 gms, cubed.
You can use any boneless fish like butter fish, seer fish etc.

Author: Nisa Homey.

Ginger garlic paste: 1/2 tsp.
Lime juice: 1 tsp or half lime.
Pepper powder: 1/4 tsp.
Red chilly powder: 1/4 tsp.
Salt to taste.

For the batter:
Flour: 4 tbsp.
Cornflour: 2 tbsp.
Soya sauce: 1 tsp.
Pepper powder: 1/4 tsp.
Kashmiri Chilly powder: 1/2 tsp.
Soda powder: A fat pinch (optional).
Salt as needed.

For the sauce/gravy
White part of green onion: Chopped, about 3 sprigs.
Garlic: 3or 4 cloves, chopped.
Kashmiri Chilly powder: 1 1/2 tsp (decrease and increase according to your tolerance)
Pepper powder: 1/2 tsp.
Soya sauce: 1 tsp.
Tomato sauce: 2 tbsp.
Sugar: 1/4 tsp.
Green chilly sauce: 1 tsp or you can add 2 green chilies, slit.
Cornflour: 3/4 tbsp.
Water: About 1/2 cup.
Green part of spring onions: About 3 tbsp to garnish.

Marinate fish with all under the heading Marinate...Keep aside for at least 15 min.

Into a bowl put every thing under "For the Batter"

And mix well....the batter should not be too thick or too thin. The idea is to just "coat" the fish. Dip each fish piece into the batter and fry in hot oil......keep aside the fried fish.

In another kadai or pan, heat a 2 tbsp oil. Add the chopped garlic (it is to induce garlic flavor into the oil).

Then add in the chopped onions spring onions....mostly the white part.

Stir fry it for a min or two. Add in 1 1/2 tsp of Kashmiri chilly powder, 1/2 tsp pepper powder, and salt. Give it a mix.

Add in 2 tbsp tomato sauce, 1 tsp soya sauce, 1 tsp green chilly sauce (or you can use 2 green chillies, chopped) and 1/4 tsp sugar. Stir well.

Add 3/4 tbsp corn flour into 1/2 cup water and mix until corn flour is dissolved ....pour this into the kadai..

This will thicken when it starts to this time check salt.

Drop in the fried fish....simmer the fire and .mix gently because we do not want the fish to be crumbled.

Sprinkle spring is must as it gives the flavor to the dish.

Mix evenly.

I served Chilli Fish....

With fried rice....


You might also like:

Fish fingers.
Tuna Cutlets.
Grilled Fish.
Pomfret Fry.


  1. Love the gravy! The fish must be very delicious.

  2. Manchurian is one of my favorite Indo-Chinese dishes - Yours looks scrumptious

  3. Superb pictures, can't take my eyes of them,looks very tempting

  4. Thanks for your post.I will review it again.Recipes

  5. Wow looks so yum,love the color..tempting

  6. Looks so mouthwatering...
    Prathima Rao
    Prats Corner

  7. Thank u all for the yummy inspirations...

  8. This reminds me of chili crab. I adore this recipe. My hubby will love it too. Thanks for sharing on Thursdays Treasures.

  9. Oh what a tasty bowl of fish! I love your food Nisa!

  10. I LOVE IT.Thanks for your post.I will review it again.Recipes

  11. wonderful information, I had come to know about your blog from my friend nandu , hyderabad,i have read atleast 7 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again, Regards, My Manchurian Recipe

  12. Great recipe, but when exactly does the fish get fried? You left out that part after you discuss making the batter and go straight to the sauce part.

    1. Hi anon-sorry for the inconvenience caused, I have updated that....thanks for stopping by :)

    2. Thanks for the update! I made this yesterday and it was the best thing I've made in awhile!

    3. Thank you Anon-for the glad that you enjoyed it!! one of my favorite too...better than takeaways!!

  13. I made this on Friday and my husband and in-laws liked it. Thanks Nisa for the recipe.

    1. Aw! I am so glad you enjoyed the dish with your family....thanks a ton for the amazing feeback, Maya!! Keep visiting and happy cooking :)

  14. Hi, I am trying a menu of BHAI-PHONTA...ha ha

  15. Hi, Today I am truing this ...hope for the best.. ha ha

  16. With blogs like this around I don't even need website anymore.
    I can just visit here and see all the latest
    happenings in the world.

  17. I have been looking for tangra masala fish recipe and nothing came closeby, until I saw your recipe. Looks exactly same as what I was looking for. Making this dish for my husband. Thanks a lot. Very good description.

  18. Great recipe description. I was looking for tangra masala fish recipe and nothing came close by until I saw yours. Thanks a lot.

  19. which brand of soy sauce & tomato sauce do you use? the dish looks lovely

  20. Hello nisa..

    Gonna try chilli fish tomorrow..but can u help me to make this as husband would love dry version..thank u

    1. Hi Viji, you can skip the addition of cornflour and water....add in the fried fish into the step just before the addition of water and cornflour....stir well....if you need a slight glaze like coating, you can add in a tbsp of water mixed with a bit of cornflour...but that is optional though....hope this helps.

  21. Just what I was looking for, thanks for sharing!

  22. Do you mean tomato paste when you say tomato sauce???

    1. No, not tomato paste, I meant tomato sauce or even ketchup would be fine.

  23. Hi Nisa ji, can I replace fish with tofu?? Thanks

    1. I think you can, give it a try and let me know :)

  24. Thank you for a fantastic recipe. It is fingerpicking good!! Actually tasted like an indo Chinese restaurent dish. Have to try more of your recipes:)


Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Related Posts Plugin for WordPress, Blogger...