Fish Manchurian


For 2 (For 4)

Diced Coley: 1 pack (2 packs)

Crushed Garlic: 1 sachet (2 sachets)

Crushed Ginger: 2 sachet (4 sachets)

Onion: 1 (2)

Aubergine: 1(2)

Green Chilli: 1 (2)

Soy Sauce: 2 pods (4 pods)

Plain Flour: 1 pod (2 pods)

Mangetout: 1 bag (2 bags)

Jasmine Rice: 1 bag (2 bags)

Tomato Puree: 1 can (2 cans)

Honey: 1 pod (2 pods)

Palm Sugar : 1 pod (2 pods)

Rice Wine Vinegar: 1 pod (2 pods)

Cornflour: 1 pod (2 pods)

Nutritional Information:

Per serving: Energy (kcal) 527 Fat 2g of which saturates 0g Carbohydrates 105g of which sugars 22g Protein 23g Salt 3.03g

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Much of ‘Desi-Chinese’ cuisine involves cooks spicing up Chinese dishes with add-ons like garam masala or curry powder. Mumbai’s famous ‘Manchurian’ is arguably a much more bold and eclectic fusion food, an Indian curry that veers off course before any of the usual dried spices can be added. The typical Indian trio of fresh green chilli, garlic and ginger is sauteed, before being cleverly transformed into a unique twist on soy braising liquid. Served with our battered fish, this is not just the most sophisticated and exuberant Desi-Chinese dish, it’s a lava flow of evocative umami richness.

  • Preparation time:

    For 2 - 30 minsFor 4 - 50 mins
  • Cooking time:

    For 2 - 40 minsFor 4 - 60 mins