12th December 2018

Fish Chilly

Fish Chilly

This is the Indianized version of the fish chilly recipe. It can be served with Fried Rice. Follow simple steps to make this dish in no time.

Serves: A Family of Four

Prep. Time: 20 Mins.

Cooking Time: 10 to 12 Mins.


Batter Fried Boneless Fish (see here)



  • Green Bell Pepper (cut into 1 inch cubes) – 1 medium
  • Green Chillies (cut slanted) – 4 to 5 (or to your liking)
  • Spring Onion Whites (chopped) – 2
  • Spring Onion Greens (chopped fine) – 2


  • Garlic (finely minced) – 1 ½ tbsp. (18 to 20 cloves)
  • Soya Sauce – 1 ½ tbsp.
  • Green Chilly Sauce – 1 tbsp.
  • Stock cubes – 2 small (dissolved in 300 ml. hot water) OR Fish Stock – 300 ml.
  • Synthetic White Vinegar – 1 tsp. or to taste
  • Corn Flour – 1 tbsp. (dissolved in ¼ cup warm water)
  • Oil (pref. sesame) – 2 tbsp.
  • Salt – ¼ tsp. or to taste


Step 1:     Heat the oil in a pan/wok suitable to make the sauce. Add the finely chopped garlic and sauté for a minute on low heat. Add the spring onion whites, capsicum and green chillies and sauté on high heat for 2 minutes.


Step 2:     Add soy sauce, green chilly sauce and stir. Add the warm hot stock and bring to a boil.

Step 3:     Add white vinegar and season if required. Finally add the cornflour slurry and stir continuously on medium heat till the sauce thickens to a consistency of your choice. The sauce should look glossy.


Step 4:     Add the batter fried fish. Mix lightly and switch off the heat. Sprinkle the spring onion greens.

Serve with vegetable or chicken fried rice.

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