CHILLI FISH

Brought up in the coastal area,I have built up an immense taste for seafood which is always prepared in coconut gravy( for recipes of traditional Kerala cuisine visit:http://naskeralacuisine.blogspot.com).

On my visit to Singapore I brought back the memories of their cuisine and presented on a palate at home.Now we dont make our fish with coconuts always.

INGREDIENTS:

• ½ kg Fish ( surmai or any boneless fish )
• 1 onion finely chopped
• 1 tomato finely chopped
• 2 green chillies finely chopped
• 2 tsp Garlic finely chopped
• 2 tsp spring onion finely chopped
• 2 tsp fish sauce
• ½ tsp soya sauce
• ½ tsp pepper pwd
• ½ tsp paprika pwd
• 1 tsp chilli sauce
• 1 tbsp ketchup
• 2 tsp cornflour
• Salt as req
• 1 tsp Maggie flavor enhancer..(opt)

METHOD:

1. Slice the fish in cubes and marinate for ½ an hour in salt pepper and paprika pwd.
2. Add the cornflour, mix well and shallow fry till brown.
3. In the same pan pour in some more oil ,add the garlic and sauté.
4. Add onions and sauté till transparent.
5. Now add the tomatoes and sauté till light brown.
6. Add all the sauces, mix well and then add ½ cup water.
7. When the water starts to bubble, lower the flame to medium and cook for 2 – 3 mins.
8. Now add the fish, mix everything slowly keeping in mind that the fish doesn’t break.
9. Sprinkle some spring onions and serve with fried rice.