Mirchi stuffed with fried fish is a bold and flavour-filled dish that beautifully marries the heat of spicy peppers with the rich, savoury taste of fried fish. It is all textures and flavours blended into one experience that is indulgent and satisfying. At its core are hallowed-out big chillies or peppers, selected because they could support the tasty filling with just a whisper of heat. The preparation of the chillies is very precise so that it maintains its shape as a lively, slightly peppery shell encasing the stuffing. For the filling, it uses seasoned fish, pan-fried and dried to crispy gold on the outside and flakey on the inside. It is spiced up with a mixture of aromatic herbs and spices, enhancing its natural flavours and complementing the peppers' subtly spicy heat. Once stuffed, the chillies are usually pan-fried or grilled to add a smoky char, giving it another texture. The pepper's soft and spicy flesh is then a beautiful contrast to the crunchy and savoury fish filling. Sometimes garnishes, such as freshly chopped cilantro, a squeeze of lime, or a dollop of yoghurt or tangy sauce, were added to balance the dish and make it prettier. This recipe of mirchi stuffed with fried fish is the best appetiser or side dish for those with a highly perked-up taste. It's versatile enough to be served at any festive gathering or as an indulgent treat for spice lovers. It simply celebrates the union of spice and savouriness and will remain unforgettable.

• 8-10 green chillies
• 200 gms fish
• 4-5 cloves garlic
• 1/2 tsp coriander seeds
• 1-inch ginger
• 1 small onion
• 2 medium potatoes
• Oil
• Salt
• 1/2 cup besan
• 1/2 tsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 tbsp coriander leaves
• 1 tsp red chilli powder
• 1 tbsp white oil
• 1 pinch sugar
• 2 tbsp mustard oil

• Let's dive into a fiery, flavor-packed adventure with the recipe of mirchi stuffed with fried fish.
• Grab fresh green chillies, slice them open lengthwise, and scoop out the seeds.
• Boil some white fish (tilapia or catla works best) until cooked, then remove the bones and flake the fish into delicate pieces.
• Heat mustard oil in a pan and fry the flaked fish on medium heat until golden and crispy.
• Set the fried fish aside and get ready for the masala.
• In the same pan, saut minced garlic in the leftover oil till it turns golden.
• Add finely chopped ginger and onions, frying them till caramelized and fragrant.
• Sprinkle in red chilli, coriander, and cumin powders with a splash of water, cooking till the oil separates from the spices.
• Return the fried fish to the pan, stirring gently to coat it with the masala.
• Let the fish soak up all those rich, spicy flavors while frying on low heat for about 5 minutes.
• Add a pinch of sugar, garam masala, crushed coriander seeds, and salt to taste.
• Mix everything well and let it cool—hot stuffing is a no-go for delicate chillies.
• Once cooled, carefully stuff the crispy fish masala into each slit chilli, making sure not to overstuff or tear them.
• For the batter, mix besan, salt, and a touch of oil to form a smooth, slightly runny coating.
• Heat oil in a kadai and test it with a drop of batter—if it floats and sizzles, you're ready to fry.
• Dip the stuffed mirchis into the batter, ensuring they're evenly coated, and gently slide them into the hot oil.
• Fry on medium flame till the chillies turn golden and crispy, flipping occasionally to cook them evenly.
• Remove the fried mirchi stuffed with fish and let them rest on a paper towel to soak up any extra oil.
• Sprinkle with a pinch of Kashmiri red chilli powder for that vibrant color and extra kick.
• Serve hot with your favorite dipping sauce—mint chutney, tamarind sauce, or even plain ketchup work beautifully.
• This mirchi stuffed with fried fish recipe is crispy, spicy, and packed with bold flavors that are sure to wow everyone at the table.