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Saucy Fish

Course Mains
Cuisine Indo Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Author Rafeeda


  • 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.