Chilli Fish 65

Recipe courtesy Sherin Mathew..I made my own little changes..:)

Fish 65
(Quick Make - I have avoided yogurt in the recipe owing to the opposite and adverse properties of fish and yogurt and replaced it with soy and vinegar)

Ingredients 
1. Fish - Neymeen (King Fish Mackerel ) - 500 grams cubed

2. Ginger garlic paste - 1 tb spoon
vinegar - 1 ts sp
soy sauce - 2 ts sp
chili powder - 1 tb sp
salt to taste
red rogue food colour - 1/2 ts sp
All purpose flour or Corn flour - 1 tbsp (or even rice flour - the whole idea is to bind the marinade to the fish cubes)

Garnish
Onion - 1 medium diced (can use spring onion chops if you like)
capsicum - 1 small diced (can use indian chili slits if you like it more lively)
curry leaves - 3 sprigs 
Pepper powder 1/2 tsp
Red chilli powder 1/4 tsp
red rogue food colour -pinch

Method
Make a marinade with the 2nd listed items - add the flour at the flour last so that you have the right consistency for the coating.

Marinate fish in the mix for about 20 minutes and deep fry them out (do not overdo it but see that they are good fried and firm)

In the same oil, fry out the onion dices first, the capsicum (do not let the colour of the chili fade)add pepper&red chillli..colour too..saute it well.. and finally the loose curry leaves. Add to fish, toss and join them all and serve on to your serving plate.

Can squeeze a lime if you like it while eating!