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  • The Best Fish Amritsari | How To Make It At Home | Easy

    🐠 Do it like the Punjabis! Crispy batter, tender fish, and a flavor of spices 💕 Fish Amritsari

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  • RECIPE

    INGREDIENTS

    500 gram fish, preferably surmai / king fish or singhara / freshwater catfish, cut into long tikkas

    Marinade:
    1/2 teaspoon turmeric powder (haldi)
    2 teaspoon red chilli powder, mild
    3/4 teaspoon ajwain (carom seeds), (carom seeds)
    1/2 teaspoon cumin powder
    1 1/4 teaspoon salt, or to taste
    1 1/2 tablespoon garlic paste
    1 1/2 tablespoon ginger paste
    1 1/2 tablespoon lime juice
    1 cup besan, (chickpea flour)
    3 tablespoon soda water, (2-4 tablespoons)

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    vegetable oil, to deep fry
    chaat masala, to garnish
    lime, cut into wedges, to serve

    COOKING METHOD

    1. Make marinade: Place fish in a large bowl, and toss in turmeric powder, red chilli powder, ajwain, cumin powder, salt, garlic paste and ginger paste. Mix gently to coat fish well. Leave aside for 10 minute. This is the first marinade.
       
    2. Add lime juice, besan, and soda water to the fish. Mix gently once again with your hand to evenly coat the fish, being careful not to break the pieces (see cook’s note below). Set aside to marinate for 30 minute.
       
    3. Pour oil into a medium kadhai or wok over high heat. Once hot but not smoking, carefully place pieces of fish into the hot oil, spreading them out in a single layer without overcrowding the kadhai. Reduce heat to medium and fry in batches of 4 to 5 pieces at a time depending upon the size of the kadhai. Fry for about 4 minutes, turning to ensure the fish is cooked through and evenly golden brown all over. Remove and keep warm. Repeat for the remaining pieces of fish.
       
    4. Check seasoning and add salt if needed. Place in a serving platter, sprinkle generously with chaat masala and serve hot with wedges of lime on the side.

    Cook’s note: If your fish is not sturdy and is a bit fragile, then we would suggest making the marinade separately first without the fish, mixing it into a smooth batter, and then adding the fish to coat well. This will reduce the possibility of the fish pieces breaking while mixing.

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