Although Indo-Chinese sauces are easily available in Singapore, I find that the Indian brands like Sil or Ching’s Secret (I am guessing that’s an Indian brand) seem to work better for me and taste more “authentic” like you get in Indo-Chinese restaurants in India. I have had a few failures when making manchurian and chilli something but after this Gobi Manchurian recipe, flops are history. I learnt from the best (my sister makes amazing manchurian too) after all! Interested in a Chilli Chicken Recipe or Chilli Prawns instead?
Ingredients:
250 gm of cut into small cubes, deboned fish (any fish with a firm flesh would do) 3 tbsp + 1 tsp of cornflour / corn starch 3 tbsp of maida / plain flour 1 tsp + 1 tsp of ginger garlic paste 1 tsp of black pepper powder 1 capsicum / bell pepper, cubed 1 onion, cubed 1/2 to 1 tbsp of soya sauce 1 tsp of green chilli sauce 1 tsp of tomato sauce A small bunch of spring onions or coriander leaves, chopped fine
How to Make Chilli Fish
