Chilli fish recipe | Chilli fish bengali recipe | Chilli fish dry | How to make chilli fish

Recipe for Chilli fish is hugely popular in the subcontinents of India among non-vegetarians. In restaurants, it is mostly prepared in two ways.

Both the preparations taste amazing. Today, I will share the dry version of Chilli fish recipe with you.

For any Indian, Indochinese recipes are very beloved and well known. But for many people this term is not common. They never experienced Indochinese food and don’t know much about this unique cuisine. Before talking about the chilli fish recipe, let me share few facts about Indochinese food and Indochinese cuisine.

What is Indochinese food?

Indochinese cuisine is a fusion of Indian and Chinese cuisine which is only available in India. Indians have induced their techniques and flavours into the Chinese food and invented this cuisine. According to availability of ingredients and taste buds of Indians, they recreated the recipes. Indo Chinese dishes are one of the most popular street foods of India. Indo Chinese food is sold in street stalls, small restaurants and few Chinese restaurants of India. You will not find these foods in authentic Chinese restaurants.

Chilli fish recipe is a flavoured mildly sweet, tangy and spicy recipe. It is the amalgamation of crispy fried marinated fish pieces with the combination of sauces. The fleshy and juicy flavoured fish pieces with crispy coating and spicy sauces in the chilli fish is a real treat to any non-vegetarian who is fond of fish recipes.

As a bong, I have grown up eating myriad fish recipes. In my parents’ house, fish gets prepared four days in a week. Cooking different types of Bengali fish curries is my mom’s biggest forte. But she never prepared chilli fish recipe at home.

When I went to Kolkata for studies, I went to a Bengali Chinese restaurant where I got the name chilli fish dry and chilli fish with gravy in the menu card. I got attracted by the name and ordered one plate of it. That was the first time I tasted Chilli fish bengali recipe and I just loved the preparation. After that, whenever I used to crave for it, I used to go to restaurants to satisfy my appetite.

But after my marriage, when I started cooking on regular basis, I kept on cooking new dishes in my kitchen and chilli fish recipe was one of them. When I prepared chilli fish for the first time at my in-law’s place, they just loved the preparation.

In this chilli fish dry recipe, I always deep fry the marinated fish pieces because it gives best flavour and texture to the dish. I never go for shallow frying for the recipe. I have experimented a lot with the recipe to make it healthier but ended up with the answer that deep frying the fish is the best option.

Chilli fish Dry is a very simple and easy recipe like any other Chilli preparations. It requires very common and regularly used ingredients of Indochinese culinary which are easily available in market. The USP of the chilli fish recipe is that it gets prepared very quickly without investing much effort and time. It can be prepared in large batches very easily. So, the chilli fish recipe is frequently served as starter in parties and get togethers.

Chilli fish recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. If you follow the method step by step, then you will get the perfectly crispy and spicy Restaurant style Chilli fish.

How to make chilli fish?

To prepare the chilli fish recipe, I have used Basa fillet. You can even use white fish, bhetki or ayer fish for the recipe. Any boneless fish with firm flesh is suitable for the recipe.

First, I have washed the fish fillets and cut them in medium cubes. Then I have marinated the pieces with salt, chilli powder, black pepper powder, ginger-garlic paste, vinegar, soya sauce for 10-15 minutes. Then I have added an egg, all-purpose flour, cornflour into the fish pieces and mix it properly for coating. After this, I deep fried the fish pieces till crispy, golden brown and took them out on a tissue lined plate.

For the chili fish recipe, I have used both Onions and Spring Onions. It gives the better flavour and texture to the dish. First, I have fried the chopped Garlic and then added the grated or finely chopped Ginger, Onion chunks, spring onion whites and capsicum chunks one by one into the pan and tossed them in high flame for some time.

I have used red and green bell peppers for the recipe. But any variety of bell peppers, I mean capsicum – green, orange or yellow, red can be used for the Chilli fish dry.

To prepare the spicy sauce for the Baby corn chilli, I have used Soya sauce, vinegar, Red chilli paste and Tomato ketchup along with some black pepper powder and seasonings. Then I added the spring onion greens into the sauce. After this, I added the crispy fried fish pieces into the sauce and mixed it properly.

At the end of the chilli fish recipe, I added the mixture of cornflour and water into the pan and mixed it well. I cooked it on high flame until the glossy texture occured.

Ingredients:

• 250 grams Basa fillet, medium cubes (Any boneless fish with firm flesh)
• ¾ tablespoon Ginger-Garlic paste
• ½ teaspoon red Chilli powder
• ¼ teaspoon Black Pepper powder
• 1 teaspoon Vinegar
• ½ teaspoon Soya sauce
• ¾ teaspoon Salt
• 1 Egg
• 2 tablespoons Cornflour
• 3 tablespoons all-purpose Flour

• 1 Onion, diced and layers separated
• 1 tablespoon of Garlic, finely chopped
• ½ tablespoon Ginger, paste or grated or finely chopped
• 5 stalks of Spring Onion Whites, sliced
• 5 stalks of Spring Onion Greens, sliced
• ½ red Bell Pepper, medium diced
• ½ green Bell Pepper, medium diced
• 1 tablespoon Soya sauce
• 1 tablespoon Red Chilli paste or 1 ½ tablespoon Chilli Sauce
• 1 ½ tablespoons Tomato sauce
• ¾ tablespoon Vinegar
• ½ teaspoon Black Pepper powder
• 1 teaspoon Sugar (Optional)
• Salt to taste
• 1 teaspoon Cornflour
• 2 tablespoons Water
• Oil for cooking

1. Take the pat dried medium fish cubes into a large bowl. Add ¾ tablespoon ginger-garlic paste, ¾ teaspoon salt, ½ teaspoon chilli powder, ¼ teaspoon black pepper powder, 1 teaspoon vinegar, ½ teaspoon soya sauce into the bowl and mix it properly. Make sure all the fish pieces get coated evenly. Marinate the fish pieces for at least 10-15 minutes.
2. On the other hand, add ½ teaspoon cornflour and 2 tablespoons of water into a bowl and mix it well. Keep it aside.
3. Add an egg, 1 tablespoon corn flour, 2 tablespoons all-purpose flour into the marinated fish pieces and mix all the ingredients nicely.
4. At the same time, put a pan on Stove and let it become completely dry. Add enough oil to deep fry the fish pieces.
5. Once the oil is hot, add the coated fish pieces into the pan and fry them on medium flame. After 2-3 minutes, flip them with the help of a turner and fry the opposite side. Fry them evenly till crispy and golden brown.
6. Transfer the fried fish pieces on a tissue lined plate.
7. Take the excess oil out of the pan or add 1½ tablespoons of cooking oil into another pan.
8. Once the oil is hot, add 1 tablespoon chopped Garlic into the pan and fry them till golden.
9. Add ½ tablespoon chopped or grated Ginger and give a nice mix.
10. Cook it in medium low flame for a minute until the raw smell of ginger disappears.
11. Add Onions and sauté in high flame for 2-3 minutes till it becomes translucent.
12. Add white parts of the Spring Onions into the pan and give a mix. Cook it in medium flame for 1-2 minutes. Stir frequently.
13. Add capsicum or Bell Peppers into the pan and mix it well. Cook it in medium high flame for another couple of minutes.
14. Add 1 tablespoon soya sauce, 1 tablespoon red chilli paste, 1 ½ tablespoon tomato sauce, ¾ tablespoon vinegar one by one into the pan and mix it nicely. Cook it in low flame for a minute.
15. Add Salt, 1 teaspoon Sugar, ½ teaspoon black pepper powder into the pan and give a nice mix.
16. Add the spring onion greens and give a nice stir.
17. Add the fried fish pieces (Step 6) and toss them until they get coated nicely with the spicy sauce.
18. Stir the Cornflour water (Step 2) and add into the pan. Give a nice mix.
19. Cook it for a minute in high flame until the glaze occurs.
20. Switch off the flame and put the pan down.

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