Indo Chinese Style Dry Chili Fish Manchurian

An easy saucy seafood delicacy with fish seasoned in a blend of aromatic spices, fried, and cooked in delicious thick gravy!



To marinate
Basa fish fillet – 2 kg
Pepper powder- 1/2 tsp
Ginger- garlic paste- 2 tsp
Green chilly paste- 1/2 tsp
Lemon juice- 2 tsp

For the batter
Corn starch- 2 tbs
All purpose flour/maida- 1/3 cup
Pepper powder- 1/3 tsp
Salt- To taste
Water- As needed

To Saute
Onion – 1, finely chopped
Green bell peppers- 1, diced into medium size cubes
Garlic- 3 pods, finely minced
Soya sauce- 2 tbs
Chilly garlic sauce- 1 tsp
Vinegar- 1 tsp
Tomato sauce- 2 tbs
Sugar- A pinch
Chicken or vegetable stock- 1/3 cup
Corn starch- 1/2 tsp
Oil – As needed to fry



Method: Wash and cut the fish fillet into medium cubes. Marinate the fillets with pepper powder, lemon juice, chilly paste, and ginger-garlic paste. Leave it aside for 30 minutes. In a bowl, add corn starch, maida, pepper powder, salt, & egg.  Sprinkle with some water to make a smooth semi thick batter. Dip the fish pieces in the batter and allow them to coat well. Heat a pan on medium flame with oil . Deep or shallow fry the fish pieces until golden brown on both sides. Drain them on paper towels and  keep aside. In a separate pan, heat 2 tbsp oil. Add minced garlic and saute until the raw smell goes away. Add chopped onions and diced peppers. Saute until golden brown. Add the sauces, sugar, vinegar, chicken stock, & corn starch and mix well. Add the fried fish and mix gently and toss well so that the sauce coats the fish completely. Serve hot as a appetizer/starter with fried rice.


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