How to make Chilli Sabudana Fish -
Fish fillets wrapped in spicy flour mixture, rolled in sago and shallow-fried
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Basa fish fillets, Sago (sabudana) (साबुदाना)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Chilli Sabudana Fish checkout Chilli Basil Fish, Crispy Chilli Fish, Herb Crusted Basa, Air Fried Lemon Fish . You can also find more Snacks and Starters recipes like Baked Potato Wedges Laziz Tikka Masala Besan And Anda Pooda Broccoli Cups
Chilli Sabudana Fish Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 3.30-4 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Chilli Sabudana Fish Recipe
Basa fish fillets 2
Sago (sabudana) soaked 1 cup
Curry leaves 25-30
Refined flour (maida) 1 cup
Red chilli powder 1 teaspoon
Salt to taste
Ginger-garlic paste 1 tablespoon
Lemon juice 1 tablespoon
Egg 1
Olive oil 1/2 cup
Breadcrumbs 1/2 cup
Method
Step 1
Chop curry leaves finely and put into a bowl. Add refined flour, ½ tsp red chilli powder, salt, ginger-garlic paste, juice of 1 lemon, egg and a little water and mix everything to make a thick paste. Coat fish fillets with this mixture.
Step 2
Heat olive oil in a non-stick pan.
Step 3
Put breadcrumbs in a bowl. Mix ½ tsp red chilli powder with sago and add to breadcrumbs and mix again. Add a little salt and mix well.
Step 4
Roll the marinated fish fillets in sago mixture so that they coat the fish thickly. Press lightly and put in the pan and shallow fry on medium heat.
Step 5
When the underside turns golden, turn it over and cook till the other side is equally golden.
Step 6
Halve diagonally, arrange on a serving plate, garnish with a spring onion flower and a fresh mint sprig and serve hot.
Nutrition Info
Calories : 2289 Kcal
Carbohydrates : 218.2 gm
Protein : 55.3 gm
Fat : 132.4 gm
Other : Choline-1826mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
