Saturday, January 4, 2014

Fish Manchurian gravy

A delicious Chines Indian dish. Indo-Chinese cuisine is the adaptation of Chinese cooking to Indian tastes. Fish pieces are dipped and fried in batter, and cooked in Manchurian sauce. 


4 pieces of fish
2 medium onion
1 medium green capiscum
1 green chilies
1/2 teaspoon ground garlic 1/4 ground ginger
1 lemon juice, teaspoon vinegar 1/2
1 egg
3 spoon + 2 spoon corn flour
5 spoon all purpose flour
1 vegetable stock
1/2 spoon pepper powder
1 1/2 spoon sugar
1/2 teaspoon baking soda
2 1/2 spoon soya sauce
2 spoon coriander chopped
1 spoon tomato sauce

1. Wash well the fish in water and set aside
2. Start to make the batter. It should not be too thick nor too watery. It should be slightly thinner than dosa batter. Mix the flour with egg, than add corn flour 3 spoon, baking soda, pepper and water as required. Sprinkle with 1/4 teaspoon salt. Set aside the batter.

3. Steam the fish pieces using an idli pot. After it gets cooked remove from heat and set aside until cools down. Remove the center bone and skin from the fish pieces and chop into medium sized cubes. 

4. Pour oil generously in a frying pan on big heat, wait until heats up. Dip the fish cubes in prepared butter, and fry in oil on medium flame. Once they turn slightly golden brown remove from flame and place on kitchen tissue to absorb excess oil.

5. Take a bowl add 2 spoons of corn flour and 5 spoons of water and mix well until you get a pasta, set aside. Dice onions and capsicum, chop green chilies, add the garlic and ginger powder.

6. Pour 4 spoon oil in a pan and wait until heat up, than add the garlic mixture and saute a few seconds.
Add the diced onion and fry until becomes translucent, add the diced capiscum and saute for 1-2 minutes. Pour the soya and tomato sauce , vinegar, sugar and vegetables stock and stir it well. Cook on low heat until the sauce slightly thickens. Place the fried fish into sauce and stir it well.

7. Cook for a few minutes until the sauce blends well with the fish, do not stir too much or overcook.
Sprinkle with chopped coriander and green onions.



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