Recipe of chilly Schezwan Fish

Chilly fish is a semi dry indo- chinese dish , basically an appetizer, where the boneless fish is chopped into cubes and marinated for hours, then deep fried , and then tossed in a saucy gravy to give that perfect scrumptious flavor. Though I always make fish in desi ( Indian) style but thought to experiment and try out something different and give a new taste to my taste buds.

My forte is masala fry fish , pan fried fish with tomato based gravy and so on, but then thought to prepare something that I never tried out. It was a risk as my hubby may not like it,  was my main agenda, but to my surprise he loved it, and said this is one of the best dish in fish , he has ever had.....!
A lip smacking and apt appetizer for sea food lovers , who loves fish in any form, here is a palatable recipe to tigger your taste buds, craving for more...!
Here is the Recipe of chilly Schezwan fish in zulekha's style, I hope you all like it .....!

INGREDIENTS FOR MARINATION : 

300 gms Boneless fish  
1 tsp pepper powder 
salt to taste 
1-2 tsp red chilly powder 
1 tsp ginger garlic paste 
1 tsp soya sauce 
2 tbsp cornflour
oil for frying


INGREDIENTS:

5 -6 cloves of chopped garlic 
2-3 whole Dried red chilies 
2-3 green chilies chopped into two
1 capsicum chopped into cubes 
1 finely chopped onions
1 tbsp ginger finely chopped
1 and half tsp black pepper 
1 tsp vinegar 
1 cup water 
1/2 cup tomato sauce
2 - 3 tbsp schezwan sauce
spring onions for garnishing 

METHOD: 

1. Wash clean and chop boneless fish into medium cubes, and marinate with salt, chilly powder, ginger garlic paste, pepper and soya sauce for 1 hour. Meantime chop all the vegetables and keep aside.

2. Now in a kadhai heat oil, until the oil is getting heated, mix 2 tbsp cornflour to the marinated fish and add one by one , and deep fry them in batches. ( make sure that you add the fish pieces once the oil is hot ) . Drain and keep aside. 

3. In a pan, heat oil, fry ginger , garlic, green chilies, red chilies for a minute. Now add onions and fry until translucent.

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4. Add tomato sauce, vinegar, soya sauce, schezwan sauce, pepper powder, and fry for half a minute or bring to a boil , add 1 cup of water and saute for a while.

5. Add capsicum and fish pieces and toss until the gravy thicken .

6. Garnish with spring onions and serve hot.

NOTES: 

• Increase or decrease the amount of chilly powder/ green chilies, red chilies, schezwan sauce as per your preferences. 
• You can chop capsicum into thick cubes or small cubes or even thin long strips, it totally depends on you. 
• If you want more gravy , once when you add water at that time dilute 1 or 1 and half tbsp cornflour, to 1.5 cup water and add to the gravy, adjust the seasonings and hotness once the gravy turns thick.
• You can skip chopped onions if you adding cornflour, for more gravy .
• Do not add fish , when the gravy is watery , make sure you add them once the gravy starts thickening or else the fish pieces will become soggy.
• You can replace the fish with paneer, for that procedure will be same.
• You can replace fish with chicken , procedure shall be the same , just that increase the time of marination from an hour to 2-3 hours.
• If you preparing chilly schezwan chicken then you can either chop the boneless into cubes or thin stripped them, that totally depends on your preferences.

PREPARATION TIME : 30 - 40 Minutes.
SERVES : 3- 4 Persons.