Now, this is a dish which belongs to the city where I was born (Amritsar), though I never stayed there, but visited many times because it's my dad's home town and my grandparents lived there. Fish Amritsari is such a popular and delicious dish that your menu won’t be complete without ordering one in your non-veg platter at a restaurant in North India. Try this easy to make recipe at home and impress your friends and family.
SERVES: 4 servings
PREP TIME: 30 minutes
COOKING TIME: 5-10 minutes
TOTAL TIME: 35-40 minutes
500 gms fish fillets (White, Sole, Pomfret)
1 tsp ginger paste
1 tsp garlic paste
2 tbsp lemon juice
½ tsp red chilli powder
½ tsp garam masala
Salt to taste
1/8 tsp food colouring (optional)
2 tbsp besan/ chickpea flour/ gram flour
1 tsp carom Seeds (ajwain)
1 tbsp yoghurt
1 cup oil for deep frying
1 tsp chaat masala
1 lemon wedges (for garnishing)
1 tbsp egg white
Wash fish fillets, pat dry and cut them into 1 ½ inch medium sized pieces. Add salt and lemon juice and keep aside to marinade for 15-20 minutes.
In a separate bowl, add besan, ginger paste, garlic paste, red chilli powder, garam masala, carom seeds, yoghurt, food colouring, egg white and little salt, combine well to make paste, add marinated fish pieces, mix gently to coat well.
Heat oil in a deep pan and fry fish in small batches and drain on absorbent paper.
Sprinkle chaat masala and serve hot with lemon wedges and mint coriander chutney on the side.