Chilli Fish

Description

Chilli Fish is a popular Indo-Chinese seafood dish made by stir-frying crispy battered fish in a spicy, tangy sauce with chilies, garlic, and bell peppers. Widely enjoyed in Tamil Nadu, Kerala, and West Bengal, this fusion dish is a restaurant and street food favorite, often served as a starter or paired with fried rice or noodles.

Boneless fish fillets—typically seer, basa, or tilapia—are marinated with soy sauce, cornflour, ginger-garlic paste, and chili powder, then deep-fried to a golden crisp. These are tossed in a wok with onions, capsicum, green chilies, and a thick sauce made from soy, vinegar, chili sauce, and crushed garlic. The dish is finished with spring onions for added crunch and aroma.

Chilli Fish is widely served across Indo-Chinese restaurants in Coimbatore, Kochi, and Chennai, and remains a favorite among seafood lovers in diaspora communities in Mississauga, Scarborough, and Calgary.