FISH MANCHURIAN

HOLIDAYS ARE ALWAYS MEANT FOR TRYING OUT SOME NEW RECIPES FOR OUR LOVED ONES.FEW MONTHS BACK I STUMBLED UPON THIS AMAZING RECIPE AND MY FAMILY GAVE A BIG THUMPS UP FOR THIS .I HAVE ALREADY TRIED MANY VARIETIES OF MACHURIAN (CAULIFLOWER MANCHURIAN ,CHICKEN MACHURIAN ,PANEER MANCHURIAN ETC.).THIS ONE TASTES INCREDIBLY DELICIOUS ,SO LETS GET INTO THE RECIPE.

INGREDIENTS

SKINLESS BLACK POMFRET-5OOGMS

CORN FLOUR-1TBSP

PEPPER POWDER -1TSP SALT

SALT

OIL -2&1/2 TBPS( ALSO FOR DEEP FRYING FISH PIECES)

GARLIC -3 CLOVES

GREEN CHILLIES -3

CHOPPED ONION-1

CAPSICUM -1

KASHMIRI CHILLI 1&1/2 TSP

TOMATO KETCHUP 2 TBSP

SOYA SAUCE -1 TBSP

CORN FLOUR-2&1/2 TBSP

WATER -1/2 CUP

CORIANADER LEAVES FOR GARNISHING

METHOD

  • FIRST OF ALL WE NEED TO CLEAN THE FISH PIECES WITH 1 TBSP OF VINEGAR OR LEMON JUICE .THIS WILL HELP REDUCE THE STENCH OF FISH TO A GREAT EXTEND.
  • MARINATE THE FISH PIECES WITH CORN FLOUR,PEPPER POWDER AND SALT.HERE I HAVE USED SKINLESS BLACK POMFRET .WE CAN EVEN USE ANY FISH WHICH ARE LESS IN THORNS . MEATY FISHES LIKE KING FISH ,FISH FILLET ETC. WOULD BE THE BEST CHOICE .
    • TAKE A KADAI OR FRYING PAN AND ADD ENOUGH OIL FOR DEEP FRYING FISH PIECES.
    • ONCE THEY ARE PROPERLY COOKED, TRANSFER IT INTO A PAN.
    • TAKE ANOTHER PAN ,POUR SOME OIL ,ONCE THE OIL IS HEATED UP ,ADD FINELY CHOPPED GARLIC AND GREEN CHILLIES .
    • SAUTE IT UNTIL IT’S RAW TASTE GOES OFF.
    • ADD FINELY CHOPPED ONIONS LET IT BECOME TRANSLUSCENT.
    • FINALLY ADD SOME CHOPPED CAPSICUMS. WE CAN EVEN USE MULTI COLOURED BELL PEPPERS TO MAKE IT EVEN MORE APPEALING.
    • NOW IT’S TIME TO ADD SOME MASLA AND SAUCES.
    • ADD KASHMIRI CHILLI POWDER AND MIX WELL.
    • POUR SOYA SAUCE AND TOMATO KETCHUP .
    • MAKE A SLURRY OF CORN FLOUR .
    • TAKE A SMALL BOWL ADD 2&1/2 TBSP OF CORNFLOUR AND MAKE CORNFLUR BATTER BY ADDING 1/2 A CUP OF WATER .
    • MAKE SURE CORN FLOUR SLURRY IS SMOOTH AND LUMP FREE.
    • POUR IT ON TO THE PAN .MIX WELL.
    • ADD FRIED FISH PIECES AND COAT IT WELL WITH SAUCES AND MASALA.
    • COOK IT IN A MEDIUM FLAME.
    • FINALLY ADD SOME CORIANDER LEAVES OR SPRING ONIONS .
    • FISH MACHURIAN IS READY SERVE !!!!!!

STEP BY STEP METHOD WITH PICTURES

MARINATE THE FISH PIECES WITH CORNFLOUR,PEPPER POWDER AND SALT
DEEP FRYING MARINATED FISH PIECES
SAUTE ALL THE VEEGGIES .

ADD TOMATO KETCHUP AND SOYA SAUCE

ADD FRIED FISH PIECES AND COOK IT FOR A WHILE ,LET IT ABSORB ALL THE FLAVORS OF SAUCES .

FISH MACHURIAN IS READY TO SERVE . IT TASTES GOOD WHEN SERVED WITH SOME FRIED RICE ,NAAN ETC.

FOR MOR RECIPES VISIT :

https://www.youtube.com/c/BEENASRECIPES

Author: BEENA'S RECIPES

Hi , Thank you for stopping by @beenasrecipes.My name is Beena Vinob ,writer of this blog. Being a food enthusiast most of the recipes found here are learnt from my friends ,family members, watching T.V.shows , with reference to recipe books etc. However you could see some innovative and unique dishes which I have developed over past years of experience. All the recipes are tested and tried multiple times to confirm the authenticity of the blog post. If I come across a new recipe ,I often try to present the simplest version of the recipe by making some twist and turns in the original version with the staple ingredients available at home. If you have any question regarding the recipe kindly use the comment section on the page. I really enjoy the process of exploring new recipe ideas ,trying out new dishes, food photography ,recipe video editing etc.That’s why I have been continuing this journey over the past few years. Feel free to contact me at beenasrecipes@gmail.com. Your feedback and comments are highly appreciated .

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