Posts Tagged ‘chili sauce’

Chilli Fish

Chilli Fish

Boneless pieces of fish, batter fried and doused in a spicy-tangy sauce.

Ingredients :
-: 250 gms fish pieces (Boneless)
-: 1/2 cup maida
-: 1/2 cup corn flour
-: 1 tsp baking powder
-: 2 tsp soy sauce
-: 2 Tbsp celery (finely chopped)
-: 1/2 tsp pepper
-: Salt
-: Oil
-: Spring onions, to garnish

For the sauce:
-: 1 Tbsp ginger, chopped
-: 1 Tbsp garlic, chopped
-: 1 Tbsp green chilly, chopped
-: 4 Tbsp soy sauce
-: 5 Tbsp tomato sauce
-: 1 Tbsp chilli sauce
-: 1 Tbsp corn flour
Chilli Fish
Method :

-: Cut the fish into finger pieces.

-: Make a batter with corn flour, maida, baking powder, soy sauce, celery, pepper powder, water and salt.

-: Dip the fish pieces in the batter and fry in oil till golden brown. Transfer fish into a serving plate.

For the sauce:

-: Heat oil in a pan.

-: Saute garlic, ginger and green chilly. Add soy sauce, chilly and tomato sauce to it.

-: Finally add corn flour mixed with water to it and stir well. Once it starts to boil, remove form fire.

-: At the time of serving, pour the sauce on top of fried fish pieces and mix well.

-: Garnish with chopped spring onions.

Chilli Gobhi

Chilli Gobhi

Spice up your meal with this chilli gobhi recipe. Cauliflower florets are cooked with an oriental tang.


500 gm cauliflower (gobhi) – cut into small florets
2 tsp salt
1 egg
1/2 cup corn flour
1 tsp ginger-garlic paste
Water to mix the batter
Oil for deep frying
2 cups onions – chopped coarsely
2 Tbsp green chillies – thickly sliced
1 Tbsp soya sauce
2 Tbsp vinegar
Some greens for garnish


Mix together the gobhi, 1 tsp salt, egg, corn flour, garlic, ginger and enough water to have the pieces coated with the mixture.

Heat the oil, and fry over medium heat to a golden color.

Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet.

Add the green chillies and stir a few times, add the remaining salt, soya sauce, vinegar, and the gobhi.

Mix well, and serve garnished with some greens.

If you like the gobhi softer, you can blanch it before adding it to the batter ingredients.