Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of Vegetarian & Non-Vegetarian dishes.Ingredients used to prepare Indo-Chinese cuisines are Hot chilli, ginger, garlic, sesame seeds, dry red chilis, black peppercorns, soy sauce, red chilli sauce etc.Most dishes are served with gravy, dry, deep Fried & stir fried without gravy.Check my more Indo-Chinese recipe.
I am sharing my version of Chilli Fish & Shrimp, In its two-stage preparation, the first stage Boneless Fish & shrimp is marinated & deep fried & second stage, the deep fried fish & shrimp are sautéed with chopped onion, garlic, bell pepper &sauce.
Boneless Fish & Shrimp(deveined) 500 gm/1 lb
For marination Ginger Garlic Paste 2-3 tsp
Ginger Garlic Paste 2-3 tsp
Vinegar 1 tsp
Soy sauce 2 tsp
Salt to taste(marination & gravy)
Black Pepper to taste
Cornflour 2 tbsp
for gravy Onion small (diced)1
Onion small (diced)1
Green Bell Pepper (diced) 1
Vinegar 1/2 tsp
Red chilli sauce 1 tsp
Garlic chopped 2-3
Soy sauce 1 tsp
Red chilli flakes 1 tsp (optional)
Tomato sauce 1/2 tbsp
Salt to taste
Cornstarch 1tsp (Dissolve with water)
Oil for Deep frying
Oil 1 tsp for sauteeing
Wash & clean fish & shrimp.Pat dry using paper towel cut fish into the desired shape.Take a big bowl put fish,shrimp& marinated ingredients mentioned above.keep aside for 30 min.Heat a pan adding oil deep fry marinated fish & Shrimp.drain on a paper towel to remove excess oil.Heat oil in another pan add garlic, chilli & saute.add onion & bell peppers saute.now add sauce mixture & corn starch mix gives a boil.add fried fish & shrimp.mix properly so that sauce coat Fish & shrimp properly.turn off heat & sprinkle red chilli flakes.Serve hot !!