By Malini Bisen
Ingredients
250 gms fish pieces
1 small bunch spring onion finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
Method:
- Boil the fish for 10 minutes in plenty of water, to which a tbsp. of
milk has been added.
- Drain and pat dry on a clean cloth.
- Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp.
each of ginger and garlic and red chilli powder and salt to taste.
- Dip the pieces in the batter one by one and deep fry in hot oil.
- Keep aside.
- In the remaining oil, add remaining ginger, garlic and crushed red
chilli and fry for a minute.
- Add the salt and spring onions.
- Stir fry for a minute.
- Add 1 1/2 cups water and bring to a boil.
- Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
- Gradually add to the gravy and stir continuously till it resumes
boiling.
- Boil till the gravy becomes transparent. Add florettes and soya
sauce.
- Boil for two more minutes and remove.
- Serve hot with noodles or rice.
Non Veggies Index
