FISH MANCHURIAN (INDIAN-CHINESE)

FISH MANCHURIAN~

A favorite Indo-Chinese recipe

Indo-Chinese recipes taste great because they are made with Indian spices and Chinese sauces.

They are tart, spicy, and sweet. Manchurian recipe can be made with fish, chicken, and vegetables like cauliflower, mushrooms and even a vegetable ball can be made with potatoes and other vegetables and added into the Manchurian sauce.

INGREDIENTS

1 pound of any kind of fatty fish ( salmon, tuna, king fish) cut into small cubes

1 egg

1 tablespoon of coconut flour (substitute for corn starch)

1 tablespoon ginger garlic paste

1/2 cup of sliced onions

10 garlic cloves chopped into small pieces

1 inch piece of ginger chopped into small pieces

one bunch of coriander/cilantro leaves chopped

1/4 cup of shopped green onions/spring onions

1 long green chili or serrano pepper finely chopped

2 large tomatoes pureed

juice of half lemon

1 teaspoon curry powder

1 tablespoon soy sauce

1 tablespoon green chili sauce

1 teaspoon of white vinegar

1 teaspoon sweetener (stevia or erythritol)

1/2 teaspoon pepper powder

Olive Oil for frying and 2 table spoon oil for the sauce

Salt to taste

PREPARATION

1. Marinate the fish cubes with lemon juice, ginger garlic paste, pepper, salt, egg and a 1/2 table spoon of coconut flour or chick pea flour with 1 or 2 tablespoons of water. Then fry all the fish in hot oil till they turn brown.

2. in a large pan add 2 tablespoons of oil, sauté the cut onions, and ginger and garlic pieces with a little salt, till they give out a nice aroma. add the remaining 1/2 tablespoon of coconut flour to these vegetables, sauté for a few seconds, add the curry powder.

3. Now add the pureed tomatoes and the soy sauce, vinegar, sweetener, green chili sauce, and a 1/2 cup of water to it.

4 Allow the sauce to cook till all the ingredients are blended well and the sauce becomes thick,

5. Now add the fried fish and mix gently into the sauce. Now add the chopped cilantro and green onions and mix. After a minute remove from heat and serve hot.

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