Chilli Fish Recipe - Indian Chinese Chilli Fish Recipe

Chilli Fish is one of amma's specialty Indo-Chinese Recipes. Like I mentioned in the fried rice recipe post, amma is an expert in making manchurian and related recipes. There's really no secret sauce (literally!) to her recipes, they just work excellently and this Chilli Fish is no exception. Maybe those of you who are off lent tomorrow can try Chilli Fish for Easter lunch?

We also make the same dish with Prawns and call it Chinese Fried Prawns. That's a dish from my childhood that I have fond memories of. You can serve the batter-fried prawns with ketchup as a starter or go on to make Chilli Prawns with it following the recipe below. Either ways, it's delicious. PS: the pic above is of Chilli Prawns.

Although Indo-Chinese sauces are easily available in Singapore, I find that the Indian brands like Sil or Ching's Secret (I am guessing that's an Indian brand) seem to work better for me and taste more "authentic" like you get in Indo-Chinese restaurants in India.

I have had a few failures when making manchurian and chilli something but after this Gobi Manchurian recipe, flops are history. I learnt from the best (my sister makes amazing manchurian too) after all!

Interested in a Chilli Chicken Recipe instead?

INDIAN CHINESE CHILLI FISH RECIPE

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 4
Recipe source: Amma

Ingredients:

• 250 gm of cut into small cubes, deboned fish (any fish with a firm flesh would do, or use deveined prawns)
• 3 tbsp + 1 tsp of cornflour / corn starch
• 3 tbsp of maida / plain flour
• 1 tsp + 1 tsp of ginger garlic paste
• 1 tsp of black pepper powder
• 1 capsicum / bell pepper, cubed
• 1 onion, cubed
• 1/2 to 1 tbsp of soya sauce
• 1 tsp of green chilli sauce
• 1 tsp of tomato sauce
• A small bunch of spring onions or coriander leaves, chopped fine

How to Make Chilli Fish

1. Make a thick batter of 3 tbsp cornflour + flour + 1 tsp ginger garlic paste + salt + pepper powder + water
2. Dip the fish pieces in this and shallow fry in oil until golden brown (in small batches without crowding the pan)
3. Drain and set aside
4. In the same oil, add the onions and capsicum. When the onions start to turn pink, add the ginger garlic paste and saute until fragrant
5. Turn heat to high and add the soya sauce, chilli sauce and tomato sauce (keep them ready by your side to prevent the rest of the dish burning)
6. Mix well and reduce heat. Add the fried fish pieces
7. Mix well and cook on low heat. Meanwhile, mix the 1 tsp cornflour in 4 tbsp water without lumps. Add to the fish mixture and cook until the sauce thickens and coats the fish
8. Add chopped coriander leaves or spring onions and remove from stove
9. Serve hot with fried rice

Meen Peera-Meen Pattichathu-Kerala Style Fish with Coconut

Recipe for meen peera or meen pattichathu. I love Kerala-style fish cooked with coconut and if asked what I'd like for dinner, I'd either opt for the Kerala Fish Fry or this meen peera or meen pattichathu. You can use a variety of fish with bones for this recipe but it works especially well with netholi (also called uzhuva or large anchovies).

Each time I head home to Kottayam, amma makes it a point to cook this up with whatever fish is available. I do feel that to get the authentic taste we get in Kerala, especially for fish dishes, it's essential to get the freshest fish possible and the amazing sweet coconut that grow back home. The frozen kind we get outside just don't cut it, especially for recipes that concentrate on simple flavours such as this one.

For more fish recipes, check out Kerala fish curry (without coconut), spicy prawn masala,
Amma uses coconut quite liberally in her dishes and this one is no exception. If you want to have more fish and less coconut (she uses them in almost equal quantities), then please adjust that as you prefer.

Meen Peera Recipe

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 4-6
Recipe source: Amma

Ingredients:
500gm of fish with bones, cleaned and sliced (we used anchovies which can be used whole with heads removed)
3 kudam puli - the blackened tamarind that's used in most Kerala fish curries
4-6 green chillies, depending on taste
1 cup of grated coconut
3 cloves of garlic
6-8 shallots / cheriya ulli
1" piece of ginger
1/4 tsp of turmeric powder
A few curry leaves
2 tbsp of coconut oil
Salt to taste

Instructions:

1. Grind the coconut, garlic, shallots, ginger, turmeric, and chillies together into a coarse paste with some added water.

2. Add the cleaned fish, ground coconut paste, kudam puli, and salt to a wide pan and mix gently until combined. Bring this mixture together with a spatula and press down firmly, keep flame on low and cook covered until the fish is cooked and soft - depending on the type of fish used, this will take anywhere between 12-20 mins.

3. When done, add the coconut oil and curry leaves, mix gently, and keep covered until ready to serve.

Note - if raw mangoes are in season, Amma adds a few pieces of that for sourness instead of the kudam puli. It's delicious and pairs well with the fish and coconut.

Meen peera is a wonderfully light yet flavourful fish recipe from God's Own Country. Can't wait for my next vacation! :)

Bengali Fish Fry | Mach Bhaja Recipe

It's no secret that Malayalis and Bengalis love fish! There are several varieties of fish recipes from both Kerala and Bengal so it's always best to get cracking from the basics.

The basic Kerala fish fry recipe uses ginger and garlic (we also add shallots and curry leaves at home) in addition to the basics like chilly powder and turmeric.

The basic Bengali fish fry, however, is even simpler. It's essentially a 5-ingredient recipe.

This was made my a friend when we visited their place for dinner. She had marinated the fish in advance but it all came together in less than 10 minutes.

Easy Bengali Fish Fry Recipe
Serves 3-4

Ingredients:
6 (steak) pieces of king fish or hilsa, cleaned
2 tsp red chilli powder
1 tsp turmeric
1 tsp salt (adjust to taste)
2 tbsp lime juice
Oil

How-to:

1. Mix the cleaned fish pieces with the rest of the ingredients and let marinate for 4 hours.

2. Heat a pan and add about 1/2 cup oil. Shallow fry the fish in medium-low heat until both sides are charred but not completely fried up. Be gentle when turning the fish over.

Notes:

- This fish fry recipe can be used as a base for you to add on to. You can add more masala powders, pepper powder, ginger garlic paste, etc.

- Serve with dal and steamed rice for a simple meal. It won't be too spicy or heavy.

- Serve with freshly sliced onions and lemon. Yum!

Kerala-Style Prawn Roast Recipe - Prawns or Chemmeen Roast Kerala-Style

Kerala-Style Prawn Roast Recipe - I hardly ever cook non-vegetarian food but whatever little I have tried so far has come out super well, no idea why. When I was in Mountain View earlier this year and met up with Saks, the talk obviously turned to food and she mentioned how she loves Varsha's version of Kerala Style Spicy Prawns Roast. It sounded delicious and I made a mental bookmark.

I tried this prawn roast recipe a couple of months after getting back but never got around to posting it. Here it is, finally.

The process may seem a bit long-wound so I would recommend lining up all the ingredients so that you can add them in one by one. Preparation time is about 20 mins and cooking time another 20 so it doesn't take that long at all. Note that I got cleaned prawns so if you don't, then that will take extra time to prep.

For other spicy seafood recipes, check out nethili fry and karimeen pollichathu. You may also like this chilli chicken recipe and easy coconut milk chicken curry recipe.

Kerala-Style Prawn Roast Recipe

Serves 4

Ingredients:
3 cups prawns, cleaned and deveined
2 tbsp coconut oil
1"piece cinnamon, 3 cloves and 2 cardamom pods coarsely powdered
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1 tsp fennel seeds
3-4 dry red chillies, halved
a handful of curry leaves
2 tbsp small coconut pieces (thenga kothu)
1 tbsp minced ginger
1 tbsp minced garlic
2 cups peeled shallots (or use 2 onions)
3-4 green chillies
1 tomato, cut into small cubes
1-2 tsp vinegar
1 tsp red chilli powder (adjust to taste)
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp black pepper powder
1 tsp garam masala (optional)
Fresh coriander leaves / cilantro to garnish
Salt to taste

Instructions:

1. Heat oil and add the ground cinnamon+cloves+cardamom. Fry for 1o seconds and add the mustard seeds, fennel, fenugreek seeds, and red chillies. Fry for another 2o seconds.

2. Next, add the curry leaves, coconut slices, minced ginger and garlic. Saute until the raw smell disappears - about 1 minute. Then add the shallots/onions and slit green chillies. Saute until the onions turn a light brown.

3. Next, add the cubed tomatoes and cook until the mixture turns mushy.

4. Meanwhile, mix the vinegar with some water and add the red chilli powder, coriander powder, pepper, and turmeric. Add this to the mixture on the stove. Mix well and cook until the oil separates at the sides of the pan - about 3-4 mins.

5. Now add the cleaned prawns and mix well. Cook covered on low heat for 10-12 mins until the prawns are cooked just right. Overcooking will harden them. Don't add water at any stage, the prawns will release water.

6. Add salt, sprinkle garam masala on top if using, and garnish with chopped coriander leaves.

Serve hot with steamed white rice.

Kappayum Meenum / Boiled Tapioca with Kerala Fish Curry

Learn how to make Kappa Puzhukku with Kerala Style Red Fish Curry Recipe

Kappayum Meenum! Need I say more? Every person who grew up in Kerala must miss this when they are out of their nests. Oh, unless they are vegetarian. Then they would miss... I don't know! What do vegetarians miss when they leave Kerala? Enlighten me.

Anyway, I miss this. Among other things of course but this I miss one of the most because it represents home so much to me. Suma, our maid, brought some kappayum meenum for sis and I and of course I took the banana leaf that happened to lie around in amma's kitchen and clicked it. I later asked amma for the recipe so I am not sure if this is hers or Suma's. Either ways, it works, trust them if not me.

Meen Mulakarachathu, as we call it in Kottayam, is not my favourite Kerala fish dish but with kappa, its unbeatable. Its called by so many names by the way - Meen Vevichathu, Meen Mulakittathu, and even Meen Pattichathu. All one and the same folks!

More easy fish recipe - fried anchovies Kerala-style, Bengali fish fry, Indian Chinese chilli fish recipe.

Kappa Puzhukku / Boiled Tapioca Kerala Style

Ingredients:
1 kg tapioca / kappa
3/4 cup grated coconut
5 green chillies
5 flakes of garlic
5 shallots
1/2 tsp turmeric powder
1/2 tsp cumin seeds / jeera / jeerakam
3 sprigs of curry leaves
3 tbsp coconut oil
Salt to taste

Instructions:

1. Peel and wash the tapioca well. Cut into small cubes and add to a pan with water 3" inches higher than the level of tapioca. Bring to boil and add salt. Let it simmer on medium-low flame until the tapioca is almost soft.

2. Meanwhile, grind the other ingredients except curry leaves and oil. Once the tapioca is almost soft (just short of mushy stage), add the ground paste, along with the coconut oil and curry leaves. Mix well and let it heat through. (Alternately, you can heat oil in another pan, add curry leaves to it and then mix with the tapioca).

3. Remove from fire and serve with tangy and spicy fish curry /  meen vevichathu.

Kerala Style Fish Curry (without coconut)

Ingredients:
1/2 kg any firm fish, cleaned and cubed (ideally with bones)
3 tbsp red chilli powder / mulaku podi (use Kashmiri chilli powder or a mix of that and the regular one if you can't take heat)
1 tbsp coriander powder / malli podi
3 pieces of kudam puli
1/2 tsp turmeric powder
1/4 tsp fenugreek seeds / uluva
3 sprigs of curry leaves
5 shallots
5 garlic cloves
1" piece of ginger
3 green chillies, slit
3 tbsp coconut oil

Instructions:

1. Crush shallots, ginger, and garlic together in a pestle and mortar (or grind together).

2. Heat oil in a pan and add the fenugreek seeds. When they start to brown, add the crushed ginger-garlic-shallot paste. Fry for 10 seconds and then add the coriander powder, followed by the red chilli powder. Fry for another 10 seconds. Add curry leaves and green chillies and mix together well.

3. Now add the turmeric powder and the kudam puli with 2 cups water and salt. Bring to boil and let it boil for 2-3 mins before adding the fish.

4. Simmer on low heat for another 10-12 mins until the fish is cooked through. Check for salt and tanginess and add more of either if necessary.

Goes best with kappa puzhukku.

Nethili Meen Fry - Fried Anchovies Recipe Kerala-Style

Nethili (also called natholi and uzhuva) is the Kerala version of anchovies but a lot larger than the South East Asian kind I have seen. This is probably my most favourite Kerala fish recipe - nethili fry. The fish is supposedly high in calcium because we eat the bones too after frying it marinated in spices.

Toddy shops in Kerala are very popular for serving spicy nethili fry with their drinks. They also tend to be the best place to buy the most daring seafood and meat dishes in general, doused in copious amounts of coconut oil and making your eyes water in the best possible way. You can definitely make nethili fry at home too with very simple ingredients and spices which is exactly what I am going to share today. One pet peeve I have is the fear that restaurants and toddy shops may not clean the fish properly whereas at home, that's obviously a non-issue.

Check out the fish marinating in the spice paste below. This is carefully prepared by balancing the flavours perfectly, and honestly, takes practice to perfect. The amount of heat, salt, and other ingredients you need to use will also depend a lot on personal preference. My mom also adds an egg to the marinade sometimes to make the spice coating fluffier and tastier. No matter whether you use eggs or not, this recipe will still yield a delicious nethili fry!

If you love fish as much as I do, check out this Bengali fish fry, Kerala fish fry, fish peera, and also fish moilee, the popular Kerala fish stew.

Nethili Meen Fry / Fried Anchovies Recipe

Serves: 2-4
Recipe source: Amma

Ingredients:
250gm nethili meen / anchovies
2-3 tbsp maida / plain flour or half an egg
Oil to deep fry

For the marinade:
8 shallots
3-4 cloves of garlic
2" piece of ginger
1 tsp red chilli powder (adjust to taste)
A pinch of turmeric powder
1/4 tsp pepper powder
Salt to taste
Water as needed

Instructions:

1. Clean the fish and cut / pinch off the head part. I have never cleaned fish so no tips from me here, sorry.

2. Grind all the ingredients for marinade into a smooth paste. Mix in with the fish and set aside for atleast an hour.

3. Heat enough oil to deep fry about 1/4th the fish at a time. Before frying, mix in half the egg or the maida and make sure its well incorporated into the fish-marinade mixture. This gives a nice texture to the fried fish.

4. Fry until nicely browned. At home we prefer fish that's not fried to the bones so that the flesh is still soft. Go with what your heart says.

Always serve fried nethili fish with chopped, raw onions. Always. Trust me on this, even the onion-breath afterwards is totally worth it.

Kerala-Style Fish Moilee, Meen Moilee Recipe, Step by Step

Fish moilee or meen moilee, a mild Kerala-style fish stew recipe that's made with lightly fried fish, coconut milk, and spices.

As you guys probably know by now, I don't cook meat or fish in my kitchen. Although I reason I give is TH's vegetarianism, the actual truth is, he doesn't care what I cook as long as he gets his vegetarian dishes. So it's my laziness in cooking separate things for him and me that's the actual reason. There, I said it!

Due to this self-imposed limitation, I asked my amma to be a guest contributor to Edible Garden. We live in Kerala, and although we don't eat fish every day like most Malayalis do, some fish does get cooked in her kitchen on and off. So expect posts from amma in this blog from now on, with pictures styled by her and taken by my dear uncle.

Here's a previous recipe cooked and clicked by the bro-sis team: chambakka pickle. For more fish recipes, check out chilli fish recipe, Kerala fish fry, Kerala red fish curry, meen peera.

Ok on to today's recipe: Fish Moilee or Meen Moilee, a very popular Kerala fish stew that's cooked in coconut milk and spices. The flavour is light, yet spicy with a good bit of green chillies in the mix. Each household in Kerala will have their own version of course, and this is amma's.

Meet the fish. These big-eyed beauties are called Unnimary after the pretty actress of the 80s known for her large, beautiful eyes. So yeah, she was quiet a sexy addition to movies back in the day.

I apologize to my vegetarian readers and friends for this picture. But I had to demonstrate what a quick learner amma is. I gave her some photography tips over phone about good light, background, plating, no flash, etc and she followed the "rules" beautifully.

You can use any firm fleshy fish for fish moilee. Cut into small pieces and proceed with the rest of the recipe. Admittedly, I don't have much experience handling fish so trust my mom on this, ok?

Here are some of the ingredients we need. Lots of onions, fresh curry leaves and green chillies, and of course, coconut milk. Here's how to make coconut milk at home.

Kerala Fish Moilee / Meen Moilee Recipe

Serves 4
Recipe source: Amma

Ingredients:
500gm firm fleshy fish, cut into small pieces
2 large onions, sliced into long, thin pieces
8-10 green chillies, depending on heat level required
Thick coconut milk 1/2 cup (onnaam paal)
Thin coconut milk 1.5 cups (rendaam paal - if using store bought coconut milk, mix water with 1/2 cup coconut milk)
1 tsp minced fresh ginger
1 tsp red chilli powder
1 tbsp vinegar
1/4 tsp turmeric powder
1/2 tsp pepper powder
2 1" pieces of cinnamon (don't use powder)
4 cloves
1/2 tsp maida/plain flour
2-3 sprigs of curry leaves
Salt to tate
(Coconut) Oil as needed

Instructions:

1. Clean the fish and add a pinch of turmeric powder, some salt, and 1/2 tsp red chilli powder (this is in addition to what is listed above under ingredients) to the pieces. Rub in well and leave aside for 30 minutes to an hour.

2. Heat about 1 cup oil in a small frying wok or pan and fry the fish until half done. The idea is to semi-cook the fish rather than fry it well. Drain and set aside.

3. Heat about 1 tbsp oil in another pan and saute the onions until soft and pink. To this, add the flour, chilly powder, pepper powder, turmeric, and curry leaves. Fry for another minute or so.

4. Next, add the thin coconut milk along with the ginger, green chillies, vinegar, cloves and cinnamon along with salt as needed. Cook closed on low heat for about 12-15 mins until all the spices come together in the mixture.

5. At this stage, add the semi-fried fish. When the mixture comes to boil, add the thick coconut milk, mix well and remove from fire (don't bring to boil after adding the thick coconut milk).

Notes:

- As I have mentioned, different parts of Kerala make fish molee in a different way. Another version I have seen is much milder and lighter in colour because all the heat comes from green chillies and no red chilli powder is added. Amma's version sometimes has an orange colour because she generally uses Kahsmiri chilli powder that has a deeper red colour but milder heat. Dishes cooked in my house are not very spicy, if at all.

- Fresh coconut milk works best for this dish. Store-bought coconut milk will lend a different flavour and may not exactly satisfy your cravings if you are hoping for this authentic fish molee for your meal

- Serve hot with rice and any stir-fried vegetable or mezhukkupuratti of choice.

Huge thanks to Amma and Radha mama for the superb step by step pictures :)