Non -veg · Recipes

Fish Manchurian

Ingredients :

  • ½ KG FISH FILLETS
  • ½ TSP AJINOMOTO
  • 1 EGG
  • 2 TBSP CORN FLOUR
  • 2 TBSP LEMON JUICE
  • 2 TBSP GINGER-GARLIC PASTE
  • 2 TBSP TOMATO PUREE
  • 3 GREEN CHILIES
  • 4 TSP SOYA SAUCE
  • 4 CLOVES GARLIC
  • 4 TBSP ALL-PURPOSE FLOUR
  • 1/8 TSP BLACK PEPPER POWDER
  • SALT TO TASTE
  • OIL FOR FRYING
  • 2 TBSP CORIANDER LEAVES

Process:

MIX SALT, PEPPER, LEMON JUICE WITH FISH CUBES IN A BOWL AND MARINATE FOR 10-12 MINUTES.
IN A SEPERATE BOWL, COMBINE CORN FLOUR, FLOUR, BEATEN EGG, SALT AND GINGER-GARLIC PASTE WITH LITTLE WATER TO FORM A THIN BATTER.
HEAT THE OIL IN A FRYING PAN AND DIP THE MARINATED FISH INTO THE BATTER.
FRY THE FISH CUBES INTO OIL ON MEDIUM HEAT UNTIL GOLDEN BROWN. SET ASIDE.
HEAT AROUND 2 TBSP OIL IN A SEPARATE FRYING PAN AND SAUTE GARLIC AND GREEN CHILI UNTIL TURNING COLOR.
ADD TOMATO PUREE, SOYA SAUCE AND FRIED FISH, MIX WELL.
POUR IN A CUP OF WATER ALONG WITH AJINOMOTO AND SIMMER ON LOW HEAT, UNTIL GRAVY IS VERY THICK.
GARNISH WITH CORIANDER LEAVES.
SERVE HOT OVER RICE.

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