This Kolkata-style gravy chilli fish recipe is a popular Indo-Chinese fish recipe, often served as a side dish to fried rice or noodles. This recipe stands out because it is a burst of flavor yet comes together in time. Plus it needs the basic ingredients from your pantry.
Here, I have taken the long road of coating the fish fillet pieces with cornflour and then shallow frying them before dropping them in the gravy. But you can always skip this part and just fry them lightly before dropping them in the gravy. It’s equally delicious.
I served this Chilli Fish gravy with Broccoli fried rice, and it made such an amazing meal. The hot and spicy gravy paired so well with the simple fried rice with broccoli and carrots. You will find the detailed recipe on my blog.
Now let’s come back to this chili fish recipe in gravy style and read the list of ingredients.
Kolkata-style gravy chilli fish recipe ingredients
- Fish Fillet – preferably Bhetki (Barramuda), Basa, or any other variety of white fish
- Cornflour
- Onion
- Garlic
- Capsicum or Bell Peppers
- Green Chilies
- Dark Soy Sauce
- Vinegar, white vinegar or apple cider vinegar
- Salt
Chilli Fish recipe instructions
- In a mixing bowl, place the fish fillet cut into smaller cubes. Sprinkle some cornflour and salt and toss it so that each piece gets coated.
- Heat some oil in a pan and shallow fry the fish pieces till they turn golden. Take them out when done.
- In the same pan, add the garlic and saute for a couple of seconds before adding the onion and capsicum. Toss them together on a medium-high flame.
- Now, add the sauces, green chilies, and ½ cup of water to bring everything together. Add the fried fish pieces and allow it to simmer for a minute or two. The gravy will get thick on its own.
- Check for seasoning and add salt as needed. Serve hot.
It takes hardly 15 minutes to get this thing going from pan to plate on a busy weeknight. As I said before, I like the fish pieces fried a bit crisp so I powdered them with some cornflour before giving them a shallow fry. Once my gravy was ready, I dropped them in the end and served.
You can also make a batter with cornflour seasoned with salt and pepper. Dip each of the fish pieces into the batter before deep frying. Let them turn golden brown and crispy. Once the gravy is ready, add these pieces and serve.
Serving suggestions
This spicy gravy chilli fish goes best with stir-fried rice or noodles. For instance, I love to serve it with my Broccoli Fried Rice which is light and mildly flavoured with freshly cracked peppercorns. Some days, I like to pair it with noodles as well. To go with this as an accompaniment, I have Chilli Vinegar, which is a kind of non-negotiable.
More Indo-Chinese recipes
More fish recipes
- Kolkata Fish Fry Recipe
- Grilled Fish with Lemon Butter Sauce Recipe
- Doi Maach | Bengali Fish in Yogurt Curry Recipe
- Rui Macher Jhal | Bengali Fish Stew Recipe
- Microwave Bhapa Chingri Recipe | Steamed Prawn Curry
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Kolkata-style Gravy Chilli Fish Recipe
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
- Mixing Bowl
Ingredients
- 500 gms Basa Fillet Cut in smaller pieces
- 4 tbsp Refined Sunflower Oil
- 2 tbsp Cornflour
- 6 Cloves of Garlic Chopped
- 2 Onion Medium, cut in cubes
- 1 Capsicum Large, Cut in cubes
- 2 Green Chilies
- 2 tbsp Soy Sauce
- 1 tbsp Vinegar
- 1 tbsp Chilli Sauce
- Salt to Taste
Instructions
- In a mixing bowl, place the basa fish fillet cut in smaller cubes. Sprinkle some cornflour and salt and toss it so that each piece gets coated.
- Heat some oil in a pan and shallow fry the fish pieces till they turn golden. Take them out when done.
- In the same pan, add the garlic and saute for couple of seconds before adding the onion and capsicum. Toss them together on medium-high flame.
- Now, add the sauces, green chilies and ½ cup of water to bring everything together. Add the fried fish pieces and allow it to simmer for a minute or two. The gravy will get thick on its own.
- Check for seasoning and add salt as needed. Serve hot.
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