This Kolkata-style Chilli fish recipe is a popular Indo-Chinese fish recipe, often served as a side dish to fried rice or noodles. What stands out in this recipe is that it is a burst of flavour 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 in the gravy. But you can always skip this part and just fry them lightly before dropping them in the gravy. Its equally delicious.
I served this gravy Chilli Fish with this 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 chilli fish recipe in gravy-style and read the list of ingredients.
How to make Kolkata-style Chilli Fish – Ingredients list
- Fish Fillet – preferably Bhetki (Barramuda), Basa or any other variety of white fish
- Capsicum or Bell Peppers
- Green Chilies
- Dark Soy Sauce
- Vinegar, white vinegar or apple cider vinegar
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.
But you can totally skip this part and toss them directly in the oil before adding them back in the gravy. Both ways are equally delicious and yumm.
How to serve?
This spicy chilli fish goes best with stir-fried rice or noodles. For instance, here I served 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.
In case you are looking for more interesting and delicious fish recipes, here are few of them from my blog.
- 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
This Kolkata-style Chilli fish ranna recipe is a popular Indo-Chinese fish recipe, often served as a side-dish to fried rice or noodles. What stands out in this recipe is that, it is a burst of flavour yet comes together in time. Plus it needs the basic ingredients from your pantry.
- 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
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.