Mahi Mahi Fish Chilli Recipe

The most popular and widely eaten street food across India apart from samosas and chaats is chinese cuisine. Topping the charts all seasons on the menu has to be gobi manchurian, chilly chicken or chilly fish which is normally paired with fluffy fried rice, soft noodles, meals or rotis.

I purchased 250 grams of Mahi Mahi Fish from Freshtohome.com for this recipe. Easy to use app had listed this fresh fish on the menu, we can pick the time slot for delivery and they deliver on time.

The fish is already deboned, skinned, cubed , vacuum sealed and packaged as per order, no chemicals or preservatives used while cleaning, packaging or while procuring the fish. The 24 hours lab ensures periodic checkups are done to the meat procured. The company ensures no chemicals are used.

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Ingredients:
250 Grams Mahi Mahi Fish Cubes (Freshtohome.com)
1/2 Capsicum Chopped into Cubes
1/2 Onion Chopped into Cubes
3 Green Chilies Finely Chopped
1/2 Inch Ginger Finely Chopped
10 Cloves Garlic Finely Chopped
5 Sprigs Curry Leaves
5 Sprigs Coriander Finely Chopped
5 Spring Onions Finely Chopped
4 Dried Red Chilies Broken into halves
2 Tbsp Ginger and Garlic Paste
1 Tbsp Soya Sauce
1 Tbsp Spicy Chilly Sauce
1 Tbsp Sweet Chilli Sauce (Fun Foods)
1 Tbsp Schezwan Masala Powder (Chings)
1/2 Tbsp + 1/2 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder
1/2 Tbsp Pepper Powder
1/2 Tbsp Vinegar
1/2 Lime
2 Tbsp Egg White
2 Tbsp Rice Flour
Salt as per taste...

Marination:
Wash the fish twice and allow the fish pieces to drain out excess water in a colander.

Transfer the fish to a mixing bowl.

Add 1 Tbsp ginger and garlic paste, 1/2 Tbsp Chilly Powder, 1/2 Tbsp Turmeric powder , 1/2 Tbsp pepper powder, 2 Tbsp Rice flour and egg white mix well, cover and allow to marinate for 15 minutes.

Fry the Fish:
Heat enough oil for frying the fish. Place the oil on low flame allow to reach temperature.

Once the oil reaches smoking point, drop the fish pieces one at a time and fry a batch of 5 pieces.

Gently turn the fish and fry for two minutes on each side for five minutes.

Once the outer cover turns light golden in color drain from oil and reserve on a plate lined with tissue paper.

Allow excess oil to drain. Follow the same step and fry the fish in batches and reserve.

Prepare the Masala:
Heat 1 1/2 Tbsp Ghee in a wok on medium.

Add the finely chopped ginger, garlic and red chilies fry for few seconds or until raw flavour reduces.

Add the curry leaves, chopped onions, capsicum and chilies fry for a minute.

Add 1/4 cup water and 1/2 tsp salt stir well and allow the veggies to cook.

Add schezwan masala powder, soya sauce, 1/2 tbsp chilly powder, and chilly sauce stir and fry on high flame allow excess moisture to evaporate.

Add the chunky sweet chilly sauce and fry once. Add the fish and toss to coat.

Add the finely chopped coriander, spring onion, lime juice and vinegar toss once. Check for salt and pepper and add as per taste.

Remove from flame plate it and serve as hot as possible we can garnish with coriander, lime wedge and spring onions...Enjoy 😉