Fish Chilli is a delectable Indo-Chinese fusion dish that tantalizes the taste buds with its perfect blend of flavors. This dish features succulent pieces of fish, typically marinated and fried to golden perfection, then tossed in a spicy, tangy sauce made with soy sauce, garlic, ginger, and a mix of vibrant chili peppers. Garnished with bell peppers and onions, Fish Chilli is a delightful mix of textures and tastes, offering a deliciously fiery experience that’s sure to satisfy spice lovers. Often served as a starter or a side dish, it pairs wonderfully with steamed rice or noodles.
Fish Chilli Recipe:
Ingredients:
- 1 lb firm white fish fillets (such as tilapia or cod), cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Olive oil for cooking
- Optional toppings: chopped cilantro, lime wedges, shredded cheese, sour cream
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and sauté until softened about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes (with their juices), kidney beans, chili powder, cumin, paprika, salt, and pepper. Let the mixture simmer for about 10 minutes, stirring occasionally.
- Add the fish pieces to the skillet, gently stirring to combine with the chili mixture. Cover and let it simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
- Taste and adjust seasoning if needed. Serve hot, garnished with chopped cilantro, lime wedges, shredded cheese, and/or sour cream if desired.
Enjoy your fish chilli!!
For more special recipes visit our official site Swadapna.
