Fish is something I love to eat, though I am not able to pull it into my diet as much as I would love to. 🙁 The kids are not really fond of fish and neither is HD. Moreover, for them, fish is more of any afternoon affair than dinner. So if I cook at night, then they frown. I don’t understand this mentality. Actually, I suffer from it too. We are fixated with a few thoughts and norms since childhood that we don’t feel like accepting any change, for example, eating upma at night. One day, I came home, pushed my bags and told HD, “Come, let’s make upma and fish fry for dinner.” He gave me a big stare, and asked, “What??? Anybody eats upma for dinner?” I just retorted, “It’s food, no?” 😀 Somehow even the girls gave a very odd look, but we still ended up enjoying the meal. I shared a click of my dinner with my sister – who is a fish freak by the way! – and she responded, “What an odd combination!” Hmm…
Sometimes I divert too much, don’t I? 🙂 Coming to today’s recipe, if you like a little of saucy taste for your dish coming from ketchup, hot sauce, etc., then this dish is for you. I have adapted this from a recipe of Lakshmi Nair, who always comes up with easy dishes. The fish is lightly fried with a coating of corn flour and then dunk into a sauce, which hardly takes time to come together. This goes amazingly well with a simple rice like jeera rice or to be scooped up with some soft chapathis! I have used fish fillet here since that was what I had when I cooked to click, but I have tried with small kingfish and it was absolutely delicious too!
- 350 gm fish fillets
- 1/2 tsp turmeric powder
- 1/2 tbsp Kashmiri red chilli powder
- Salt to taste
- Cornflour as required
- 3-4 tbsp oil
- 2 tbsp ginger garlic paste
- 1 onions sliced
- 1/4 cup ketchup
- 2 tbsp chilli sauce
- 1/2 cup water
- A pinch of sugar
- 1/2 tsp garam masala powder
- Coriander leaves for garnish
- Cut the fish fillet into thick big peices. Toss them into the turmeric, chilli powder and salt. Set aside.
- Keep the cornflour ready in a plate.
- Heat a saucepan with oil. Dust each of the fish peices into the cornflour and place them into the oil. Once golden brown, flip the other side and cook till done. Drain the fish from the oil and set aside.
- In the same oil, saute the ginger garlic paste till the raw smell is gone. Saute the onion till witled.
- Add in the ketchup, chilli paste and water and allow it to boil till the sauce thickens.
- Add a little sugar to remove the tanginess. Add back the fish peices and simmer for a couple of minutes.
- Sprinkle in the garam masala, add salt and pepper to taste. Serve with coriander leaves to garnish.
Love sauce-like recipes? Here are a few: