Indo Chinese Chilli Fish Recipe with colorful bell peppers to zest up the regular meals
To the basa fish cut into cubes, sprinkle 2tbsp cornflour ,salt and chilli powder. Mix well. Leave for 10 mins.
Heat enough oil in a pan. Fry the basa cubes till golden. Keep them aside.
To the same oil, add more oil if requires. Fry the cubed red, green and yellow capsicums. Depending upon the capsicum sizes, I have used mix of all three types not more than roughly 2 cups. Fry them and keep aside.
Heat two tabelspoon oil, add more if requires. Add finely chopped onion, minced garlic, minced ginger, 1-2 green chillies cut into julienne. Saute them well.
Once onions are mushy enough, no need to brown them, add tomato puree.
Add salt, 1tsp brown sugar and let it fry on high heat till the water starts drying up.
Add soy sauce, red chilli sauce, and blend it well. Stir in some tomato ketchup.
Add the fried capsicums now. Let everything gets mixed up well and looks well cooked.
Lower the heat. In a separate bowl, mix 1tbsp of cornflour with water and make a slurry. There should not be any lump.
Add that to the sauce and whisk really well.Add water accordingly, how much sauce you need.
Dish can be made dry, semi dry or with gravy. Add the fried fish cubes. Cover them well with the sauce.
Cook on low heat for 5 more minutes. Drizzle honey over it. Sprinkle red chilli flakes over it. Serve hot.