Chilli Fish Recipe | Restaurant Style Chilli Fish Recipe | Fish Manchurian |Simple and Yummy Recipes

Chili Fish is a popular Indo-Chinese recipe made by tossing boneless pieces of fish in the spicy chili sauce. It can be served as an appetizer or side dish for noodles and fried rice. It is a perfect appetizer for dinner party recipes.

For making this chili fish recipe, make sure to use only boneless fish pieces which are cut into medium-sized cubes. Any boneless fish can be used for this recipe.

Scroll down for step-by-step pics recipe and video recipe. 

Preparation time: 10 mins

Cooking time: 30 mins

Serves: 2-3

Ingredients:

• 300 gms Boneless Fish (cut into cubes)
• 1 Onion ( cut into petals )
• 1 Capsicum ( cut into cubes )
• 1 tbsp Garlic, finely chopped
• 1/2 tbsp Ginger, finely chopped
• 1 tsp Pepper powder
• Salt as required
• 1 tbsp Salt
• Oil for deep frying
• few chopped Spring Onion

Batter to coat fish

• 1 tsp Lemon juice
• 1/2 tsp Salt
• 1 tsp Red chili powder
• 1 tsp Pepper powder
• 1 tbsp All-purpose flour
• 1 1/2 tbsp Cornflour
• 1 tsp Ginger Garlic paste
• Egg white from 1 egg

Sauce mix

• 2 tbsp Soysauce
• 1 tbsp Red chili sauce
• 1/2 tbsp Tomato sauce
• 1 tbsp Chilli Vinegar

Cornflour Slurry

• 1 tbsp Cornflour
• 1 tbsp Water

Method

Step 1: To make Sauce mix

• In a small bowl mix together all the sauces -soy sauce, red chili sauce, tomato sauce, and chili vinegar. Keep aside.

Step 2: Batter Coating the fish

• Place the boneless fish cubes in a large bowl. Add salt and lemon. Mix well. Keep aside and let it marinate for 15 mins.

• After 15 mins, add cornflour, maida flour, ginger garlic paste, red chili powder, pepper powder, and egg white from 1 egg to the fish. Mix well to coat the batter well with the fish.

Step 3: Deep frying the Fish

• Heat oil in kadai or pan for frying the fish. When the oil is medium hot, drop the fish pieces one by one and fry them in batches until crisp and done. Once the fish is fried, remove it to a plate plated with the tissue.

Step 4: Making Chili Fish / Fish Manchurian

• Heat 1 tbsp oil in a wide pan, when hot add chopped garlic, ginger, and green chilies, and stir fry for 15 secs on high heat.

• Next, add the onion petals and stir fry for 15 secs on high heat. Then add capsicum pieces, salt, and stir fry for 30 secs on high heat.

• Then pour the sauce mix and 2 tbsp of water and mix well. stir fry for 1 min on high heat.

• Make cornflour slurry by mixing cornflour and water and immediately add this slurry to the onion, capsicum sauce mixture and mix well.

• Next, add the fried fish cubes to the pan and toss well with the mixture. Toss well to coat with the sauce and stirfry for 2 min on high heat.

• Add salt and pepper powder as required and mix well. Garnish with some chopped spring onion and serve hot.

💢   Step By Step Pics of how to make chili fish recipe or fish Manchurian recipe 💢 

Step 1: To make Sauce mix

In a small bowl mix together all the sauces -soy sauce, red chili sauce, tomato sauce, and chili vinegar. Keep aside.

Step 2: Batter Coating the fish

Place the boneless fish cubes in a large bowl. Add salt and lemon. Mix well. Keep aside and let it marinate for 15 mins.

After 15 mins, add cornflour, maida flour, ginger garlic paste, red chili powder, pepper powder, and egg white from 1 egg to the fish. Mix well to coat the batter well with the fish.

Step 3: Deep frying the Fish

Heat oil in kadai or pan for frying the fish. When the oil is medium hot, drop the fish pieces one by one and fry them in batches until crisp and done. Once the fish is fried, remove it to a plate lined with the tissue paper.

Step 4: Making Chili Fish / Fish Manchurian

Heat 1 tbsp oil in a wide pan, when hot add chopped garlic, ginger, and green chilies, and stir fry for 15 secs on high heat.

Next, add the onion petals and stir fry for 15 secs on high heat. Then add capsicum pieces, salt, and stir fry for 30 secs on high heat.

Then pour the sauce mix and 2 tbsp of water and mix well. stir fry for 1 min on high heat.

Make cornflour slurry by mixing cornflour and water.

Immediately add this slurry to the onion, capsicum sauce mixture and mix well.

Next, add the fried fish cubes to the pan and toss well with the mixture. Toss well to coat with the sauce and stirfry for 2 min on high heat.

Add salt and pepper powder as required and mix well. Garnish with some chopped spring onion and serve hot.

Video Recipe

Chicken Curry for Beginners with curry powder | Chicken Curry for Bachelors | Chicken Gravy | Simple and Yummy Recipes

Today's recipe is easy and quick chicken curry for beginners. I have made the recipe very simple and have not used any fancy ingredients. Also, there is no blending or grinding work involved. Hence this chicken curry is also perfect for bachelors and beginners. 

I have explained with step-by-step pictures and also I have included the video recipe too. This recipe method uses chicken curry powder, a store brought powder, so it is a perfect recipe for beginners. This recipe goes well with almost all the main dishes like rice, roti, naan, etc. So if you are even a novice. just go ahead and give this chicken curry a try.

Preparation time: 10 mins

Cooking time:  20 mins

Serves: 2

Ingredients

• 500 gms Chicken pieces
• 1 Onion, large-sized, chopped
• 2 Tomatoes, chopped
• 1 Green Chili
• Few Curry leaves
• 1 tbsp Ginger Garlic paste
• 2 tbsp Chicken curry masala powder ( ready-made )
• 1 tsp Red Chili powder
• ¼ tsp Turmeric powder
• 1 cup Coconut Milk
• 2 cups of Water
• 3 tbsp Oil
• Salt as required
• few Coriander leaves for garnishing

Whole Spices

• 1 tsp Fennel Seeds
• 2 Cinnamon sticks
• 3 Cloves
• 2 Cardamom
• 1 Star Anise
• 1 Bay Leaf

Method:

• Heat 3 tbsp oil in a kadai / wok, when hot add fennel seeds, and fry. Next, add the whole spices and fry for a few seconds.

• Next, add the chopped onion, green chili, curry leaves and saute till the onion turns soft.

• Add Ginger garlic paste and fry till the onion becomes light golden brown in color.

• Next, add the chopped tomatoes and little salt Saute til the tomatoes becomes soft and mushy on medium heat.

• Add the chicken curry masala powder, red chili powder, turmeric powder, and saute for 2 mins on low heat.

• Next, add the chicken pieces and mix well to coat the chicken with the masala. Cover and cook the chicken for 5 mins on high heat.

• After 5 mins open the lid, add 2 cups of water, required salt, and mix well. Bring it to a boil. 

• Cover and cook for 15-20 mins or till the chicken get cooked on medium heat. Stir in between.

• After the chicken gets cooked add coconut milk and cook for 3 mins on medium heat.

• Finally, add the coriander leaves and serve hot with rice, roti, naan, etc.

Step By Step pictures of how to make an easy chicken curry recipe

Heat 3 tbsp oil in a kadai / wok, when hot add fennel seeds, and fry. Next, add the whole spices and fry for a few seconds.

Next, add the chopped onion, green chili, curry leaves and saute till the onion turns soft.

Add Ginger garlic paste and fry till the onion becomes light golden brown in color.

Next, add the chopped tomatoes and little salt Saute till the tomatoes become soft and mushy on medium heat.

Add the chicken curry masala powder, red chili powder, turmeric powder and saute for 2 mins on low heat.

Next, add the chicken pieces and mix well to coat the chicken with the masala.

Cover and cook the chicken for 5 mins on high heat.

After 5 mins open the lid, add 2 cups of water, required salt, and mix well. Bring it to a boil. Cover and cook for 15-20 mins or till the chicken get cooked on medium heat. Stir in between.

After the chicken gets cooked add coconut milk and cook for 3 mins on medium heat. Finally, add the coriander leaves and serve hot with rice, roti, naan, etc.

Video Recipe

Chicken Chettinad Pepper Masala | Step By Step Pic + Video | Chettinad Chicken Masala | Chicken Chettinad | Simple and Yummy Recipes

Chettinad Cuisine is one of the most aromatic and spiciest cuisines of India. And if there is one dish that people around India and the world know of Chettinad cuisine then it is this Chicken Chettinad Pepper Masala. Yes, it is a very popular recipe from the Chettinad region in Tamilnadu.

Chettinad food is very popular for its non-vegetarian dishes in Tamilnadu. Today I'm sharing this authentic Chettinad Chicken Curry recipe which is spicy, aromatic, and flavored with spices. This curry goes well with anything - plain rice, roti, chapati, ghee rice, parotta, dosa, etc.

Preparation time: 5 mins
Cooking time: 30 mins
Serves: 2

Ingredients

• 500 gms Chicken pieces
• 1 Onion, medium-sized, chopped finely
• 2 Tomatoes grind to a puree
• 1 Cinnamon stick
• 2 Cloves
• 2 Cardamom
•  A sprig of Curry leaves
• 1 ¼ cup of Water
• 2 tbsp Oil
• Salt as required

To Roast and grind

• 1 tsp Fennel seeds
• 2 tsp Pepper
• 4 dry Red Chillies
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 3 Garlic pods
• Small piece of Ginger
• ¼ tsp Turmeric powder

Method

• Dry roast the spices in a frying pan till fragrant and allow it cool. Then add to a grinder jar, to that add the garlic, ginger pieces1, turmeric powder. Grind this to a fine paste by adding little water and keep aside.

• Heat oil in a heavy-bottomed kadai / wok, when hot add the whole spices ( cinnamon, cardamom, and cloves ) and fry for a few seconds.

• Next add the onion, curry leaves and saute till the onion become light golden brown in color on medium heat.

• Add the tomato puree and mix well. Saute for 2 mins on medium heat.

• Then add the ground masala paste and mix well. Cook the mixture for 10 mins or till the oil separates from the masala in low flame.

• Add the chicken pieces and salt as required. Mix well and stir the chicken pieces to coat well with the masala paste. Cook for 3 mins on medium heat.

• Next, add water and mix well. Bring it to a boil on high heat. Cover and cook for 15-20 mins on low flame, stirring occasionally. Cook till the chicken is completely cooked. Serve hot with roti and rice.

💥 Step By Step pictures of how to make Chettinad Chicken at home
Dry roast the spices in a frying pan till fragrant and allow it cool and then add to a grinder jar. 
To that add the garlic, ginger pieces, turmeric powder. Grind this to a fine paste by adding little water and keep aside.
Heat oil in a heavy-bottomed Kadai / wok, when hot add the whole spices ( cinnamon, cardamom, and cloves ) and fry for a few seconds.
Next add the onion, curry leaves and saute till the onion become light golden brown in color on medium heat.
Add the tomato puree and mix well. Saute for 2 mins on medium heat.
Then add the ground masala paste and mix well. Cook the mixture for 10 mins or till the oil separates from the masala in low flame.
Add the chicken pieces and salt as required. Mix well and stir the chicken pieces to coat well with the masala paste. Cook for 3 mins on medium heat.
Next, add water and mix well. Bring it to a boil on high heat.
Cover and cook for 15-20 mins on low flame, stirring occasionally. Cook till the chicken is completely cooked. Serve hot with roti and rice.

Watch the making here

Chicken Pakoda | Crispy Chicken Pakora | Step By Step Pic + Video | Easy & Quick Snack Recipe with Chicken | Simple and Yummy Recipes

Chicken pakoda is an amazing chicken appetizer recipe made using boneless chicken. This is the most loved chicken snack recipe across India. These deliciously crunchy chicken bites will take only a few to prepare. It is a very simple recipe where the chicken is mixed with some spices and flour and deep-fried in oil.

Do you miss this street style chicken pakora during this pandemic situation? Then try this recipe at home. It is very very easy to make, yet very yummy too. There are different ways of making this fried chicken bites. Here I have shared the very simple way to make this street style chicken pakoda recipe. I never added the egg to make these but the street vendors do add it to the marinade. If you wish you can add the egg to the marinade.

Chicken Pakoda is a great starter dish for a party or just a tea time snack to savor in the evening. These chicken bites are very hit among the kids and teens. Monsoon started and it is a perfect recipe for this weather. Do try this recipe this weekend and enjoy it with your family. Stay home Stay safe.

Ingredients

• 250 gms Chicken, small pieces, Boneless
• 1 tsp Ginger Garlic paste
• 2 tsp Red Chilly powder
• 1/4 tsp Turmeric powder
• 2 tbsp Bengal gram flour
• 1 tbsp Rice flour
• 1 tbsp Corn flour
• 1 tsp Lemon juice
• salt as required
• few Curry leaves, finely chopped
• 3 tbsp Water
• Oil for deep frying

Method:

• In a large wide bowl, place the chicken pieces. Then add all the ingredients one by one.

• If you feel the batter is too tight or thick, add one more tbsp of water and mix well the ingredients. Add ginger-garlic paste, chilly powder, turmeric powder.

• Next add the flours- Bengal gram flour, rice flour, cornflour, curry leaves, lemon juice.

• Then finally add the water and mix well the ingredients so that the batter coats well with the chicken pieces.

• If the batter is too thick or tight add one more tbsp of water and mix well. Marinate for at least one hour.

• Heat the oil for deep frying in a heavy-bottomed wok or kadai. When hot enough, drop in the chicken pieces one by one. Fry for 2 -3 mins in medium flame.

• Turn over the chicken pieces and fry again for 2 -3 mins in medium flame.

• Once cooked transfer the chicken pieces to a bowl or a plate. Fry the remaining chicken pieces in batches and serve hot with tomato ketchup or mint chutney.

💥 Step by step pic how to make chicken pakoda at home
In a large wide bowl, place the chicken pieces. Then add all the ingredients one by one. Add ginger-garlic paste, chilly powder, turmeric powder.

Next add the flours- Bengal gram flour, rice flour, cornflour, curry leaves, lemon juice.

Then finally add the water and mix well the ingredients so that the batter coats well with the chicken pieces.

If the batter is too thick or tight add one more tbsp of water and mix well. Marinate for at least one hour.

Heat the oil for deep frying in a heavy-bottomed wok or kadai. When hot enough, drop in the chicken pieces one by one. Fry for 2 -3 mins in medium flame.

Turn over the chicken pieces and fry again for 2 -3 mins in medium flame. Once cooked transfer the chicken pieces to a bowl or a plate. Fry the remaining chicken pieces in batches.

Watch the making here

Chicken Kurma Recipe | Chicken Korma | Chicken Curry | Chicken gravy| Simple and Yummy Recipes

Chicken Kurma | Chicken Korma - a South Indian style chicken gravy recipe that goes very well with most of the Indian main course dishes. This recipe is simple yet delicious. It pairs very well with the rice, idiyappam, dosa, ghee rice, chapati, roti, naan. This recipe pairs very well both with south Indian and north Indian main course dishes.

This gravy is a kid-friendly recipe since its not very hot and spicy like the typical south Indian gravies. This gravy is thick, creamy with mild spices. I like to have this kurma with ghee rice.

Preparation time: 10 mins

Cooking time: 20 mins

Serves: 3

Click here for the video recipe 👉  https://youtu.be/yrS-tNH12Ns

Ingredients:

• 500 gms Chicken
• 2 Onions, finely chopped
• 2 Tomatoes, pureed
• 1-2 Cinnamon sticks
• 4 Cloves
• 3 Cardamon pods
• few Curry leaves
• few Coriander Leaves
• 3 tbsp Oil

To grind:

• 1 tsp Fennel seeds
• 1 tsp Cumin seeds
• 4-5 green chilies
• 6 Garlic cloves
• Small piece Ginger
• 1 tbsp Fried Bengal gram
• 1 tsp Khus Khus
• 5-6 Cashew nuts
• 1/3 cup grated Coconut
• 2 tsp Coriander powder

Preparation:

• Heat 1 tbsp oil in a wide pan. When hot add fennel seeds, cumin seeds, garlic, ginger, green chilies, and saute for 2 mins on low heat.

• Next add fried Bengal gram, khus-khus, cashew nuts, coconut and saute for 2 mins on low heat.

• Next, add coriander powder, mix well, and saute for a minute. Remove from heat to let it cool.

• Once cooled, grind the mixture to a fine paste by adding little water. Set aside.

Method:

• Heat 2 tbsp oil in a wok / kadai, when hot add the whole spices, and fry for a few seconds.

• Next add onion, curry leaves, and saute till the onion turns golden brown in color on medium heat.

• Next add the pureed tomato, ground paste, chicken pieces, and salt. Mix well.

• Add 2 cups of water and again mix well. Bring this mixture to a boil. Cover and cook the chicken for 20 mins on low heat.

• Stir the chicken occasionally while it's cooking.

• When cooked, add the chopped coriander leaves and serve hot with phulkas, rotis, rice, idli, dosa, etc.

Watch the making here ( Video Recipe )

Egg Drop Curry without coconut | Poached Egg Curry | Udaitha Muttai Kulambu | Simple and Yummy Recipes

If you are looking for egg drop curry without coconut, then this recipe is for you. usually, most of them prepare boiled egg curry, but this recipe is totally different where the eggs are broken and dropped in the curry. This recipe is tastier than the usually boiled egg curries.

This recipe is a super simple and quick recipe too. There is no boiling of eggs here, making it hassle-free. This recipe is so flavourful and tastier as the raw eggs are simmered in the curry. All the spices are absorbed by eggs, resulting in a very yummy gravy recipe. It goes excellently well with rotis, naan and parotta.

Preparation Time: 5 mins

Cooking time: 15 mins

Serves: 2

Click here for the Video Recipe 👉  Egg Drop Curry without Coconut

Ingredients:

• 4 Eggs
• 1-2 Cinnamon Stick
• 3 Cloves
• 3 Cardamon pods
• 1 tsp Fennel seeds
• 2 Onion, finely chopped
• 2 Tomatoes, large-sized, finely chopped
• ½ tsp Red chilly powder
• ½ tbsp Coriander powder
• ½ tsp Turmeric powder
• ½ tsp Garam masala
• few Curry leaves
• few Coriander leaves
• 2 tbsp Oil
• Salt as required

To Coarse paste

• 6 - 8 Garlic cloves
• small piece of Ginger
• 2 Green Chilies

Preparation :

• Take two eggs. Separate the egg white from the yolk and keep aside.
• Pound garlic, ginger and green chilies to a coarse paste and keep aside.

Method:

• Heat oil in a heavy-bottomed wide pan, when hot add the whole spices- cinnamon, cloves, cardamom, fennel seeds and fry for a few seconds.

• Then add the onions and saute. Next, curry leaves and green chilies. Saute the onions till they turn light golden brown in color on medium heat.

• Next, add the tomatoes, pound paste, chilly powder, coriander powder, garam masala, turmeric powder, Kashmiri chili powder, and salt. Mix well and saute on low heat for 2 mins.

• Add 1/2 cup water and mix well so that the masala doesn't bur,

• Cover and cook for 5 mins on low heat. Stir in between.

• After 5 mins open the lid add 2 cups of water, mix well and bring it to a boil.

• Add the egg whites and immediately mix it.

• Then drop the eggs one at a time without breaking the yolk, do not stir at this stage.

• Cover and cook for 2 mins on low heat.

• After 2 mins open the lid and flip the eggs, cover, and cook on the other side for 2 more mins on low heat.

• When it's done, open the lid and add the finely chopped coriander leaves and serve hot with rotis.

Watch the making here ( Video Recipe )

Pressure Cooker Chicken Biryani | How to make Chicken Biriyani in pressure cooker | Seeraga Samba Biryani | Chicken Biryani | Simple and Yummy Recipes

Chicken Biriyani in Pressure Cooker - an easy, flavourful and one-pot chicken biryani recipe. When you have no time to make the dum biriyani, try this version using a pressure cooker. This pressure cooker chicken biriyani can be made under max 30 mins.

I usually make biriyani in this method only. Most of the times I use only jeera rice ( seergha samba rice ) to make this chicken biriyani recipe. But this chicken biriyani recipe can be made also using basmati rice.

Click here for the video recipe 👉 https://youtu.be/m2FMXb8PeCk

Preparation time: 5 mins

Cooking time: 20 to 30 mins

Serves: 2

Ingredients:

• 1½ cup or 300 gms of Jeera Rice  ( seeragha samba rice ) or Basmati Rice
• 1 large Onion, chopped
• 1 Tomato, chopped
• 1 Cup Mint leaves, chopped
• ½ kg Chicken Pieces
• few coriander leaves
• ½ Lemon
• 2 tbsp Oil
• 1 tbsp + 1 tbsp Ghee

Whole Spices needed

• 1 Cinnamon stick
• 2 Cloves
• 2 Cardamon pods
• 1 Star Anise
• 1 Bay leaf
• little Stone Flower
• little Mace

To Grind to a paste

• 1-2 Cinnamon sticks
• 4 Cloves
• 3 Cardamon pods
• 5- 6 Green chilies
• 1 tsp Fennel seeds
• 8-10 Garlic cloves
• small pice Ginger
• ½ cup Coriander leaves

Preparation:

• Grind all the ingredients in a blender or mixie to a fine paste by adding little water and keep aside.

• Wash and soak the rice in 3 cups of water and keep aside

Method:

• Heat oil and ghee together in a medium flame, when hot add all the spices one by one and fry for a few seconds.

• Next, add the chopped onions and fry till it turns light brown in color in medium heat.

• Next, add the chopped tomatoes and salt. Fry till the tomatoes become mushy.

• Then add the chopped mint leaves and fry for a minute.

• Next, add the ground paste and combine well. Saute the mixture in low heat until the oil separates.

• Add the chicken pieces and mix well. Cook for about 10 mins on low heat. Stir occasionally.

• Then add the soaked rice, water, and salt as required. Mix well and bring it to a boil.

• Then add the few chopped coriander leaves. Cover the pressure cooker with the lid.

• When the steam releases place the weight and cook for 2 whistles on medium flame. Then switch off the heat.

• When the pressure goes down open the lid. Squeeze ½ lemon and 1 tbsp ghee. Gently fluff up the rice. Mix very gently.

• Serve hot with onion raita