Chilli fish another popular Indo-Chinese dish, which can be served as a starter or side dish. When I tasted this first in a restaurant, I loved the taste, as the fish was so delicate and tasty, it became one of my favourite dish. You can use any boneless firm fish like cod or tilapia. Chilli fish is prepared by marinating the fish, deep frying the fish in oil and then mixing it with a spicy sauce. I have made this chilli fish as dry not gravy type, but if you want gravy add more of the sauces and water with corn starch, while cooking. I have used tilapia fish; you can use any firm fish which is available to you.
Preparation time: 45 mins (including marination time)
Cooking time: 30 mins
Marinating and frying the fish