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Fish Manchurian

Fish Manchurian
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Fish Manchurian Recipe, How To Make Fish Manchurian Recipe

Fish Manchurian is a Indo Chinese starter, It is an amazing party appetizer that can also be served as a starter dish or eaten as a snack.

About Recipe

How to make Fish Manchurian

(2 ratings)
2 reviews so far
Prep time
30 mins
Cook time
mins
Total time
30 mins
Fish Manchurian
Author : Vahchef
Main Ingredient : Fish
Servings : 0 persons
Published date : November 10, 2016


Ingredients used in Fish Manchurian
• Fish pieces - 250 grams.
• Spring onion finely chopped - 1 bunch.
• Ginger finely chopped - 2 teaspoons.
• Garlic finely chopped - 1 teaspoons.
• Plain flour - 1/4 cup.
• Cornflour - 3 tablespoons.
• Red chilli powder - 1/4 teaspoons.
• Red chillies, dry - 2 numbers.
• Oil - 3 tablespoons.
• Water - 1 1/2 cup.
• Milk - 1 tablespoons.
Method:
  1. Boil the fish for 10 minutes in plenty of water, to which a tbsp. of milk has been added.

  2. Drain and pat dry on a clean cloth.

  3. Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.

  4. Dip the pieces in the batter one by one and deep fry in hot oil.

  5. Keep aside.
  6. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

  7. Add the salt and spring onions.

  8. Stir fry for a minute.

  9. Add 1 1/2 cups water and bring to a boil.

  10. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

  11. Gradually add to the gravy and stir continuously till it resumes boiling.

  12. Boil till the gravy becomes transparent. Add florettes and soya sauce.

  13. Boil for two more minutes and remove.

  14. Serve hot with noodles or rice.






Cooking with images






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  • profile image
  • vahuser

    •  14  
    •  391  
    •  5  
   2012-08-28

Please post video for Fish Manchuria

 
  • profile image
  • vahuser

    •  14  
    •  391  
    •  5  
   2011-12-11

I made this came out excellent. Thanks for the recipie. But one question... why...


 


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