This recipe is an out and out Kolkata street food recipe! There is nothing authentic about it at all but is still very delicious. And if you think the picture looks too street food perfect then thank you! I take that as a compliment as I did indeed make this dish at home.
I obviously had to refine the recipe to some extent so I used a generous amount of good quality Tomato Ketchup which gives this recipe its sweet and sour flavor and I used extremely fresh and excellent quality King Mackerel. You can substitute the fish for another variety such as Tilapia but King Mackerel has a distinct and lovely flavor which makes it ideal for such a recipe. And besides it is not always available so it makes the dish all the more special.
Here’s what you need to make this recipe:
Ingredients for 5 Servings:
For the Gravy we’ll Need:
Tomato Ketchup – 1/2 Cup
Onion – 1 Medium Sized Chopped
Green Chilies – 3 Medium Finely Chopped
Salt – To Taste
Chicken Stock – 1/3rd Cup
Cooking Oil – 2 Tablespoons
Garlic – 1 Teaspoon Minced
Ginger – 1/2 Teaspoon Minced
Bok Choy Leaves – 1 Cup Chopped
Spring Onions – 1/4th Cup Finely Sliced
For the Fish Pieces we’ll need:
King Mackerel – 1/2 Kilo Deboned and Chopped into Small Pieces
Salt – To Taste
Pepper – 1/4thTeaspoon
Corn Flour – 4 Tablespoons
Soy Sauce – 2 Tablespoons
Egg – 1
Cooking Oil – Enough for Deep-Frying
Let’s deep-fry our Fish Pieces:
Add Salt and Pepper to Fish pieces and mix well. Add Soy Sauce and mix really well. Break Egg and mix in really well. Add Corn Flour and mix well. Add 1 Tablespoon of Oil and mix well. Like I’ve said in all my previous recipes, adding Oil now will not let the pieces of Fish stick together when deep-frying in a wok.
Heat up Wok on high heat, add enough Oil for deep-frying. When oil is hot enough, add in Fish Pieces slowly with the help of a spoon. Deep-fry till dark brown on medium-high heat. This should take 3 to 5 minutes maximum. Do not over fry the Fish Pieces as fish does not take that long to cook. And if fish is overcooked, especially King Mackerel gets a texture like rubber.
Once the pieces of Fish have been deep-fried, remove most of the Oil from the wok leaving just about 2 Tablespoons in it. Add Garlic, Ginger, Chilies and sauté on low heat till aromatic. Add Ketchup now and stir well. Add Chicken Stock and bring heat up to medium-high. Let the gravy simmer and stir occasionally. We need to cook out a bit of the sourness from the Tomato Ketchup.
Now add the Salt and Pepper. Add chopped Onion and Bok Choy leaves and turn heat up high. By now the gravy should have reached a nice and thick consistency. Once Onion pieces are half cooked and drop in Fish Pieces and stir really well. Ensure that the sauce/gravy coats all the pieces of Fish nicely.
By now the gravy should have reached a nice and thick consistency. Once Onion pieces are half cooked and drop in Fish Pieces and stir really well. Ensure that the sauce/gravy coats all the pieces of Fish nicely. Check for seasoning. Turn heat off after a minute and sprinkle finely sliced Spring Onions.
You now have a lovely Indo-Chinese, Street Food inspired Fish dish! It can be eaten as an appetizer or with noodles or fried rice. Enjoy!