By Sue Lau | Palatable Pastime
Once again it is time for #FishFridayFoodies, the blogging group where once a month we post our favorite fish and seafood recipes based on a theme. This month it is Indian fish curries- hosted by Sneha at Sneha’s Recipes.
I decided to do one of my favorite fish curries from a local Indian restaurant Bill and I go to which is fish bhuna. It is crispy fried fish bites with a few vegetables in an Indo-Chinese chilli sauce. Other versions with cauliflower are called gobi Manchurian and with chicken it is chilli chicken. And I asked them and they said it was all the same sauce. They didn’t provide their recipe for that of course (who would? LOL!) But I figured it out on my own. And mine tastes pretty much how I remember theirs, and perhaps a bit better. Bill said I knocked it out of the park.
While it has many Chinese characteristics, the coriander and the besan give it an Indian feel, and overall is considered an Indian curry.
But do enjoy, and I hope you join me tomorrow as I post with Soup Swappers with my recipe for Irish Leek and Parsnip Soup and Sunday I will post with Sunday Supper with my recipe for easy Breakfast Chops. And Monday I will post for Presidents Day with the recipe for Laura Bush’s Cowboy Cookies. I hope you’ll join me here each day!
- 1 pound mild fish fillets, such as tilapia or swai
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or dry sherry (optional)
- 1-2 cups besan (chickpea flour), as needed
- 1 large egg
- cooking oil, as needed
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 1 large onion, cut into slivers
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 4 scallions, chopped
- 1 small green chilli, sliced
- cilantro (garnish)
- 1/2 cup ketchup
- 1/4 cup Thai sweet chilli sauce
- 2 tablespoons soy sauce
- 2 tablespoons sriracha sauce
- 2 teaspoons rice vinegar
- 2 teaspoons granulated sugar
- 2 teaspoons ground coriander
- Cut fish into bite size pieces, and stir with soy sauce and rice wine, and let sit for 10 minutes or so while you chop veggies.
- Stir together the sauce in a small bowl and set aside.
- Drain off the marinade from fish.
- Lightly beat the egg with one tablespoon of water and stir into the fish to coat.
- Heat oil in a large skillet 2 inches deep but no more than halfway full in the skillet.
- Roll pieces of fish in besan to bread them, shaking off excess, then fry in med-hot oil until golden and crispy, several minutes, then drain.
- Heat a wok pan with one tablespoon olive oil, then stir-fry the garlic, ginger, onions and peppers until they are tender, stirring in the scallions and chillies and letting those cook for about half a minute more.
- Add the sauce to the pan, then the fried fish pieces and gently stir until coated and heated through.
- Serve with steamed rice.
From the kitchen of palatablepastime.com
Fish Friday Foodies
“Indian Fish Curries”
Hosted by Sneha at Sneha’s Recipes
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