FISH CHILLY

Marinate:

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.

Method:

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 

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 boil....at 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.