Chilli Fish Manchurian Semi-Dry | Seafood Starter Recipe | Indo-Chinese Manchurian | Step by Step

Fish Manchurian has been on my mind for a long time. And when I saw fresh Shark in our local fish monger I just knew what to make with this soft fish. Usually at home Shark/ Sura is used to make Sura Puttu ( shredded fish stir fry) this time around my husband wanted me to make chilli fish so combining my interests to make a manchurian and chilli fish, it resulted in Fish Manchurian. This dish is Indo-Chinese style and tastes great as an appetizer or as a side to fried rice. I must admit I never take step-wise clicks with raw meat, not sure why. But for this post I made a change and took clicks as I prepared this dish. I must thank my dear sis Divya Pramil for her idea to steam cook fish before coating the batter, which I picked from hereManchurian is a batter fried recipe that is great as an appetizer or as a side (semi-gravy), very popular in restaurants in India. You will find many variations to manchurian like Gobi (Cauliflower) Manchurian, Chicken Manchurian and Fish manchurian. Meat/ vegetables are made into a marinated base, which is fried and a sauce/curry is prepared and the fried pieces are added and later garnished with spring onions. The dish is usually prepared few mins before serving for a crisp taste. Although the taste great no matter when it is cooked.

Husband's Verdict - The best tasting fish manchurian ever, he said he will not order this dish in restaurants again. I couldn't be any more happier


Recipe Source - Own Cook & Prep time - 30 mins
Serves - 3-4 people
Serving suggestion - Fried rice 


Fish (shark/sura) - 1/2 kg

For Marination 

Cooked Fish - 1/2 kg
Maida - 4 tbsp
Cornflour - 4 tbsp
Crushed black pepper - 2 tsp or from 6 peppercorns
Dark soy sauce - 3 tsp
Ajinomoto - a pinch
Ginger garlic paste - 1 tsp
Salt - as required
Oil - to deep fry

For Curry

Onions - 2 large quartered
Green Capsicum - 1 large quartered
Ginger - 1 " piece minced
Garlic - 5-8 pods minced
Red chilli flakes - 1 tbsp, from 5-6 dry red chilli
Spring onions - chopped 2 tbsp
Fish stock/ any stock - 1 cup (I used water used to steam fish)
Cornflour - 1 heaped tbsp
Dark Soy sauce - 3 tsp
Chilli sauce - 2 tbsp
Ajinomoto - 1 tsp
Salt - as required 


  • Wash the fish in running water with salt 2-3 times, drain excess water and set aside
  • In a idly cooker heat water and place a plate (idiyappam tray) you can grease the plate slightly to avoid the fish from sticking to the tray. Cover the lid and let the water boil on high flame for 3 minutes. Now place the raw fish on the tray and cover the lid, let it cook for 3 minutes until the fish turns from pink to white. Remove from flame once it cools down, remove the outer skin and the bones and cut into bite sized cubes, set aside

  • In a bowl mix the fish stalk, cornflour, soy sauce, salt and set aside
  • In a wide non-stick pan heat oil, once it is hot add the chopped garlic and ginger, let it cook for 10 seconds now add the chopped onions, saute fore a minute. Add the prepared paste of stock, cornflour, soy sauce,  salt. Let it cook for 2-3 minutes

  • the sauce will thicken up now add the ground redchilli flakes (coarse) and capsicum. Mix well and let the sauce further cook for 2-3 minutes. In the mean time prepare the marinate for the fish mixing cornflour, maida, salt, ajinomoto, soy sauce, crushed black peppers. The mixture should not be too thick or too thin

  • Heat oil in a kadai for deep frying and when its hot test by dropping a little batter into the oil if it starts to sizzle then the temperature is right. Add the fish pieces in batches and fry them for 1-2 minutes in the hot oil and remove using a slotted spoon. Drain them on a kitchen towel. 
  • Once you have cooked all the fish pieces add them to the prepared curry and mix well to combine

Serve hot by garnishing with chopped springonions

Cooks Wisdom

- Make sure you use fish that is fresh and with more flesh and less bones. Fishes like seer fish, salmon and shark are great for this recipe
- Make sure the batter used to fry the fish is not too thick or too thin and runny. I have flavoured the batter with freshly ground black peppercons you can alternately used white pepper powder
- For a less spicy version skip the coarsely powdered red chilli flakes
- I have not used spring onions but you can go ahead and use them to garnish the fish manchurian 


  1. you wouldn't believe but i never had fish manchurian before da.. after looking at your recipe, i wish to try it soon :)

  2. Looks delicious and tempting,never tried manchurian with fish,will try it for sure...

  3. looks sooo yummy.. just can't take my eyes off it.. well prepared and presented

  4. Wow. Awesome.
    Thanks for sharing.

  5. kalakkal recipe pa...semma click

  6. Awesome munchurian!! your step by step picture rocks..

  7. Its just u !!

  8. very very tempting and awesome fish manchurian....

  9. delicious manchurian!hv heard about gobi manchurian,but this is so new to me

  10. I love fish to the core. Interesting and tempting.
    Shobas Delight

  11. slurp slurp... this looks so so good... no wonder y ur hubby really loved it...

  12. perfect starter,looks so tempting.

  13. n spicy fish it,.

  14. you know that i do not eat fish but this manchurian looks tempting..its like chicken pieces and makes me drool :)
    lovely pics n presentation da..


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Priya Ranjit

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