Fish Manchurian- A Virtual Birthday Treat for Divya Pramil

Are you bored of the regular Manchurian's.?!!! Ya me too!!! So i wanted to try out a new manchurian ,other than the regular ones.I started to hunt out for the new variety.Suddenly came across the Fish Manchurian from Divya Pramil. Manchurian with a fish or fish in a manchurian!!!,i tried to say it vice versa but both of them sounds interesting.Why don't i try this one?,i asked myself.Bookmarked her recipe and was waiting for the weekend to try this new dish at my kitchen.Finally my weekend arrived..Hurray!!! i was happy, that i gonna try this Manchu...Did this recipe with full excitement and ,what to say about the final taste.Fabulous.Thanks Divya for your recipe.
I wanted to present this recipe and Mango Payasam,as a virtual treat on behalf of Divya's Birthday.Both these dishes are took out from her recipe index,i've tried it,which turned out Fab.I have made some changes from her method and tried in my own way.
To check out the original recipe please click here

This is an Indo-chinese recipe.You can make it either as an dry version or as semi-Gravy version.The original recipe from Divya was prepared in a semi-gravy version.But here i present as a dry version.

Ingredients

Serves - 4

Fish - 250 gram(Refer Tip Section for more detail)
Big Onion - 1 no
Capsicum - 1 no
Green Chillies - 1 no
Garlic pods - 5 to 10 
Ginger - 1"inch stick
Lemon /Vinegar - 1 tsp
Normal Water - 1 Cup
Sugar - 1 tsp
Tomato Saue - 3 Tablespoon
Soya Sauce - 2 Tablespoon
Green Chilli Sauce - 2 tsp (Depends on the spice level)
Red Chilli Sauce - 1 tsp
Coriander Leaves - few 
Oil - for frying 

For Thickening

Corn Flour - 2 Tablespoon
Water - 5 Tablespoon

For Batter

Maida - 6 Tablespoon
Corn Flour - 3 Tablespoon
Pepper Powder - 1 tsp
Egg - 1
Red Food Color - 1/2 tsp
Water - as reqd
Salt - as reqd

Pre-Preparation

• Chop the onions roughly into cube sized pieces.
• Finley Chop the garlic and ginger 
• Chop the green chillies and coriander leaves.
• Wash the fish 

Method

• Take the fish ,chop them to small cubes.Add Vinegar 1/2 tsp ,salt and marinate for 10 minutes.Meanwhile prepare the batter .Add the ingredients under the batter section except water and beat well with a fork.Then add water little by little to form a thin consistency similar to the dosa batter.Dip the marinated fish cubes and deep fry it.

• Drain the fried fish in a tissue paper ,so that excess oil gets absorbed.In a pan add 2 tsp oil ,then add the chopped veggies,onions,capsicum and green chilly.Stir them on  High flame for 1 minute.

•  Then add the chopped garlic and ginger,stir them.then add the sugar.Stir well.Then add the sauces one by one stir again in high flame.Add some water ,just 3 Tablespoon and cook for a minute.

•  Meanwhile prepare the thickening batter using the corn flour and water .Pour the thickening batter to the sauce.Stir well and add some water.Let the corn flour get cooked.Leave for 2 -3 minutes in low flame.

• Add 1/2 Cup water.If you want a dry version add 1/2 to 1cup water.For semi gravy ,you could add upto 1 and 1/2 cup water.Once the sauce starts to thicken add the fried fish.Saute on High Flame.Finally decorate with chopped garlic and coriander leaves.

• Serve hot with your fried rice,jeera rice and noodles.

Tip

For the Fish

Debone and deskin the fish pieces- I have used seer fish(Vanjiram).The original fished with skin and bones weighed 300gms ,after de-'s they weighed approx 250 grms.