How to make Fish chilli-SK Khazana -

Marinated fish pieces deep fried and further cooked in a Chinese style sauce

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rawas fish fillets, Fresh red chillies (ताज़ी लाल मिर्च )

Cuisine : Indo-Chinese

Course : Main Course Seafood

You can also find more Main Course Seafood recipes like Prawn in Coconut Shell Prawn Sukke Mase Kalvan Thai Style Basa

Fish chilli-SK Khazana

Fish chilli-SK Khazana Recipe Card


Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Fish chilli-SK Khazana Recipe

  • Rawas fish fillets cut into 1 inch pieces 400 grams

  • Fresh red chillies diagonally sliced 1-2

  • Black peppercorns crushed to taste

  • Medium green capsicum cut into square pieces 1

  • Salt to taste

  • Cornflour 2 tablespoons

  • Egg 1

  • Oil 1 tablespo to deep fry

  • Garlic chopped 1 tablespoon

  • Ginger chopped 1/2 tablespoon

  • Medium onion quartered and layers separated 1

  • Dark soy sauce 1 teaspoon

  • Cornflour slurry 1 tablespoon

  • Spring onion greens finely chopped 1 teaspoon

  • Spring onion greens diagonally sliced for garnish


Step 1

Put fish pieces in a bowl. Add salt, crushed peppercorns, cornflour and egg, mix and set aside to marinate for 10-15 minutes.

Step 2

Heat sufficient oil in a kadai. Deep-fry marinated fish pieces till crisp. Drain on absorbent paper.

Step 3

Heat 1 tablespoon oil in a non-stick wok, add garlic, ginger and red chillies and sauté till fragrant.

Step 4

Add onion and capsicum and toss well. Add soy sauce and some water and stir well.

Step 5

Add salt, crushed peppercorns and cornflour slurry, mix and cook till the mixture thickens.

Step 6

Add fried fish pieces, toss and cook for 2-3 minutes. Add chopped spring onion greens and mix well.

Step 7

Garnish with spring onion greens and serve.

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MasterChef Sanjeev Kapoor

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 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.