Fish Manchurian Dry Restaurant Style

Fish Manchurian

Ingredients

Fish pieces cubed( I used Seer fish/ Vanjaram)- 500 gms

Onion medium diced- 1 no

Spring onions whites finely chopped- 2 tbsp

Green chilli diagonally sliced- 4 nos

Capsicum/ Green bell pepper diced- 1 no( optional)

Ginger minced- 1" piece

Garlic cloves minced- 4 nos

Spring onion greens chopped- 2 tbsp

Dark soya sauce- 2 tsp

Red chilli paste or powder- 1 tsp

Vinegar- 1 tsp

Ajinomoto- less than 1/4 tsp

Pepper powder- 1/4 tsp

Salt- 1 tsp

Sugar- 1/4 tsp

Oil- 3 tbsp

Restaurant Style Fish Manchurian

Ingredients for batter

Corn flour- 4 tbsp

Maida/ All purpose flour- 4 tbsp

Rice flour- 2 tbsp( optional)

Cooking soda/ Baking soda- few pinches.

Red chilli powder- 1 1/2 tsp

Ajinomoto- less than 1/4 tsp

Salt- 1/2 tsp

Kesar/ Red food color- few pinches

Water required

Oil to deep fry

Fish Manchurian Dry

Method

In a deep bowl combine the batter ingredients, add required water, mix well and make a semi thick batter. Heat oil in a pan to deep fry, when oil is hot dip the fish pieces in the prepared batter, coat fish pieces well with batter and drop carefully into hot oil. Fry the fish pieces until golden brown and drain the fried fish pieces on paper towel( fish pieces will cook within one minute). Next to prepare sauce, heat 3 tbsp oil in a pan when hot add diced onion, chopped spring onion whites, sliced green chilli, minced ginger, minced garlic and diced capsicum. Stir fry the onion and other ingredients on high heat for a min. Now lower the heat and add dark soya sauce, red chilli paste, vinegar, ajinomoto, pepper powder, sugar and salt to the pan. Stir fry for few more seconds and add the fried fish pieces. Increase the heat and stir fry until the fish pieces are coated well with onion mixture and are dry. Finally garnish with spring onion greens and remove from heat. Serve hot restaurant style fish manchurian dry with fried rice or noodles of your choice.