How to make Chilli Sabudana Fish - Fish fillets wrapped in spicy flour mixture, rolled in sago and shallow-fried.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Basa Fish Fillets, Sago
Cuisine : Indian
Course : Snacks and Starters
Chilli Sabudana Fish Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Chilli Sabudana Fish checkout Crispy Chilli Fish, Herb Crusted Basa, Air Fried Lemon Fish, Cajun Fish . You can also find more Snacks and Starters recipes like Achari Paneer Canapes, Cabbage Rolls in Tomato Gravy, Frittata with Penne, Chai Cupcakes.
Prep Time : 6-10 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chilli Sabudana Fish Recipe
Basa Fish Fillets 2
Sago soaked 1 cup
Curry leaves 25-30
Refined flour (maida) 1 cup
Red chilli powder 1 teaspoon
Salt to taste
Ginger-garlic paste 1 tablespoon
Lemon 1
Egg 1
Olive oil 1/2 cup
Breadcrumbs 1/2 cup
Method
Step 1
Chop curry leaves finely and put into a bowl. Add refined flour, ½ tsp red chilli powder, salt, ginger-garlic paste, juice of 1 lemon, egg and a little water and mix everything to make a thick paste. Coat fish fillets with this mixture.
Step 2
Heat olive oil in a non-stick pan.
Step 3
Put breadcrumbs in a bowl. Mix ½ tsp red chilli powder with sago and add to breadcrumbs and mix again. Add a little salt and mix well.
Step 4
Roll the marinated fish fillets in sago mixture so that they coat the fish thickly. Press lightly and put in the pan and shallow fry on medium heat.
Step 5
When the underside turns golden, turn it over and cook till the other side is equally golden.
Step 6
Halve diagonally, arrange on a serving plate and serve hot.
