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 here. Manchurian 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
