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250 g 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 -
Red Chilli powder
2 red chillies, dry
3 tbsp oil
1.5 cups water
How to Make Fish Manchurian
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 corn flour, adding 1/4 tsp each of ginger, garlic, 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 1.5 cups water and bring to a boil.
Add 1 tbsp corn flour 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 florets and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.