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Saucy fish

Saucy fish is a popular Chinese Side Dish
Author :
Category :
Course :
Side Dish
Cuisine :
Technique :
One Dish
Difficulty :
Servings :
Serves 4


6 pieces of fish (rohu, pomfret, surmai or bhetki)

2 tbsp. - Mustard oil or refined oil

2 large onions, finely chopped

1/2 tsp - Ginger paste

1 tsp - Garlic paste

salt to taste

1 tsp - pepper powder

1 tbsp. - Sugar

a pinch of Turmeric powder

4-6 tbsp. -. Tomato ketchup

fresh coriander for garnishing


  1. Fry the fish lightly. Heat oil in a pan. Fry the onions till brown in colour.
  2. Add the ginger garlic paste, salt, pepper, sugar and turmeric powder, and fry till the oil separates.
  3. Add a cup of water; add the ketchup and fish pieces.
  4. Let it cook over medium heat. Remove when the fish is done and the gravy is thick; garnish with fresh coriander.
  5. Variation: Hard boiled eggs, prawns or paneer may be cooked in the same way.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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