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Chilli Fish (Indian Chinese)
Weekend Recipes

Chili Fish-Indian Chinese
Summary: Chilli Fish is one of the most sought after Indian Chinese dish. Made with fillet of Bhetki/Barramundi (Lates calcarifer), Chilli Fish makes excellent finger snack with drinks, also can be served as a side dish with Asian main course of rice or noodles.

Chilli Fish

Introduction: Popularized by the Hakka Chinese community restaurant owners of Kolkata, Chilli Fish is  easy to make that can set the mood of an evening with right spices. We sourced this recipe from the heart of Tangra, the China Town of Kolkata. 
Chilli Fish Recipe:
Preparation time 10 minutes
Cooking time 10 minutes
Serves 4
Difficulty level: Medium
500gms Bhetki or any boneless white fish fillet, cut into 1 inch cube
1 Teaspoon Oil (any white oil) for cooking,
200ml Oil for deep frying
8 to 10 green chillies, de-seeded and chopped in to fine strips
2 Spring Onions, chopped
1 small onion cut into large squares
4 to 5 cloves of Garlic, coarsely chopped
1 piece fresh ginger, cut into thin strips or julienne
Green Bell Pepper de-seeded and cut into 1 inch pieces, one cup
2 Tablespoon Dark Soya Sauce
1 Teaspoon Oyster Sauce (Optional)
½ Teaspoon Sugar
A pinch of MSG, commonly known as aji no moto
2 Tablespoon Lime Juice
½ Teaspoon Salt
Freshly ground pepper
2 cloves Crushed Garlic
½ cup Corn Flour
1 egg
Salt to taste
Corn Starch paste:
1 Tablespoon Corn Starch mix with 4 tbsp water

>Marinade the fish cubes with salt, lime juice, garlic paste for 15 minutes
>Prepare the batter by mixing corn flour and eggs, add little salt
>Take the fish out of the marinade, drop into the batter and deep fry, take out and keep on absorbent tissue
>Heat little oil in a frying pan, add the onion, and fry for 30 seconds
>Add garlic and ginger julienne, fry for 30 seconds
>Add cut Chilli strips and fry for few more seconds
>Add the Bell Pepper
>Add a little pinch of MSG (MSG can be traded off for MSG Allergic people) 
>Stir contentiously and fry for 2 minutes
>Remove from heat and keep aside
**Please note, Onion and Bell peppers should be crisp and not soft by over cooking**
>Now in a Wok, add little oil, bring back the fish pieces, 
>Pour in the dark Soya Sauce, Oyster sauce (optional) sugar, little water and bring it to boil, cook for one minute
>Pour in the contains of the frying pan (Bell Pepper, Onion etc)

>Fold well and cook for 30 seconds
>Pour the Corn Starch Paste and fold fast so that the sauce thickens and oil separates out
>Sprinkle the chopped spring onions
>Serve immediately with Rice, Noodles or pass it as finger snack with drinks
Note: Seasoning should be done very carefully as both the Soya and MSG are salty.
Tip: If it’s served as side dish to main course, retaining little gravy is recommended, if it’s served as a snack, make it dry.

Click on the image to get the recipe of another Tangra Type food, the Chilli Chicken