Method
Put the fish fillets in a container with enough buttermilk to submerge them and the TBGH masala. Marinate 4 to 8 hours.
Cube the fish and pat it dry. Coat in cornstarch, then mix in the egg.
Fry the curry leaves in the oil first for flavor, then deep fry the fish on medium heat until golden brown. Set aside.
Heat 2 tbsp oil and saute the onion, bell peppers, garlic and ginger until softened.
Mix the soy sauce, dark soy, Maggi and vinegar with enough water to make the sauce slightly viscous.
Pour the sauce into the vegetables, add the cornstarch slurry and toss until glossy.
Add the fried fish and mix thoroughly. Top with cilantro and fried curry leaves.
Notes
- Maggi Hot & Sweet sauce is at most Indian grocery stores.
- Rockfish, cod or halibut all work. You want a firm white fish that holds together in the fryer.
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