FISH MANCHURIAN

I tasted this dish for the first time in a restaurant in Chennai and wanted to try this at home ever since. Since manchurian dishes are usually deep fried, I have been putting it off for a long time (the original version of this dish is a deep-fried version where the fish sticks are coated with a cornflower batter, fried, and then mixed with the sauces).Then the idea of baking the fish and adding everything to the sauce struck me and I think it turned out pretty well. I even tried this dish with tandoori chicken and that was awesome too without the extra calories from the oil. I have used salmon here. Any types of fish works well in this dish. Even baked shrimp can also be used.

INGREDIENTS:
Salmon, around, 2-3 slices with the skin removed.
Red onion, 1.
Green, yellow, and red bell peppers, ½ of each.
Chili powder, 1-1/2 teaspoons.
Food color or paprika powder, ½ teaspoon.
Salt as per taste.
Lemon juice, 1 tablespoon.
Ginger-garlic paste, 1 teaspoon.
Garlic, 2 cloves.
Aji-No-Moto or MSG, 1/4 teaspoon, (optional).
Tomato sauce, 1 tablespoon.
Soy sauce 1 tablespoon.

PREPARATION:
Cut the salmon into bite-size pieces. Add 1 teaspoon of chili powder, paprika powder or food color, ginger-garlic paste, salt, and lemon juice to the fish and mix well. Let it marinade for 30 minutes. Arrange the salmon pieces on a baking tray and bake at 350 degrees for 15 minutes until the fish is cooked and a brown crust is formed on top of the pieces. The fish can also be cooked in a regular flat pan or cast-iron pan with a little oil. Meanwhile cut the bell peppers and red onions into the long, thin strips and chop the garlic into very small pieces. Heat a pan with some oil. When the oil is hot enough, add the bell peppers, onions and crushed garlic and sauté everything for a minute. Then add 1/2 teaspoon of chili powder, salt, Aji-No-Moto, soy sauce, and tomato sauce and mix everything well and sauté for 5 more minutes under low flame and switch off the stove. Then add the baked salmon into the mixture and mix everything well. Garnish with spring onions on top and serve hot with fried rice or briyani.