Fish Chilli Gravy


Fish Chilli Gravy is one of the most popular Indian Chinese dish made with firm fillet of fish. This dish which I am posting today is made with fillet of Lady Fish which is known as Kane or Mudoshi. It is a very tasty gravy & the fish is delicious & melts in the mouth. It tastes awesome with noodles as well as with rice. We relished it with Egg Fried Rice which I will be posting tomorrow. I also prepared Fish Chilli (dry) which I will be posting later .. Here’s to all fish lovers .. Happy Fishing! Enjoy.. J
Ingredients :
12 pieces firm Boneless Fish (cubed/sliced into thick strips)
½ cup Fish Stock (optional)
2 tbsps. fresh Garlic Paste
1 tbsp. fresh Ginger Paste
2 tbsps. fresh Garlic (finely chopped)
1 tbsp. fresh Ginger (grated)
4 fresh Green Chillies (deseeded & finely sliced/chopped)
1 Green Capsicum (deseeded & diced)
1 Onion or shallots (quartered & flaked)
1 tbsp. Dark Soya Sauce
1 tbsp. Light Soya Sauce
1 tsp. Oyster Sauce
A handful of fresh Spring Onion Greens (chopped)
A dash of Chinese Rice Vinegar
4 tbsps. Sesame Oil/Vegetable Oil
3 tbsps. Corn Flour
A pinch of Sugar
Salt & Pepper to taste
Water as required
Method :
Wash the pieces of fish & drain completely.
Marinate the fish with ginger-garlic paste, light soya sauce, 1 tbsp. corn flour & a little salt for about 30 mins.
Heat oil in a wok  till hot. Reduce heat & slide in the pieces of marinated fish.
Fry few pieces at a time on med. till cooked & transfer to a plate.
In the same wok, saute on high chopped garlic, ginger, green chillies till rawness disappears.
To this add sufficient water & fish stock. Stir well & let it come to a boil.
Then add dark soya sauce, rice vinegar, oyster sauce, sugar & stir to combine well.
Mix corn flour with a few tbsps. of water to prepare a thin liquid.
Add this to the gravy & mix well. The gravy should be smooth & without lumps.
Gently slide in the pan fried pieces of fish & stir carefully taking care that the fish does not break.
Adjust salt & pepper to taste.
Adjust thickness of gravy. It should be of pouring consistency after the fish has absorbed some of the liquid.
Lightly pan fry flaked onion/shallots & diced capsicum & add to the gravy & combine well. Make sure this has some crunch.
Add some chopped spring onion greens & stir for a minute.
Transfer to a serving bowl. Garnish with some more spring onion greens.
You may garnish with some more lightly fried finely chopped ginger-garlic if desired.
Serve piping hot with Prawn Fried Rice or any other fried rice of your choice or with noodles or steamed rice.
Variation : You may deep fry the fish coated with batter if you so desire before adding to the gravy.
Note : Use salt sparingly as sauces contain salt.

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