Advertisement

How to make Amritsari Fish - Deep fried fish, a popular street food in Amritsar.

Advertisement

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Rawas (रावस), Gram Flour

Cuisine : Punjabi

Course : Snacks and Starters

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Amritsari Fish
Advertisement

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Amritsari Fish checkout Fish In Foil, Masaledar Machchli, Mahi Tikka Achari, Whole Baked Rawas . You can also find more Snacks and Starters recipes like Papad Poha, Grilled Protein Patodi, Baked Veggie Bites, Bombay Veg Sandwich.

Advertisement

Amritsari Fish Recipe Card

Amritsari Fish
Print

Prep Time : Preparation Time

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Amritsari Fish Recipe

  • Rawas cut into 1½ inch pieces boneless 275 grams

  • Gram Flour to deep fry

  • Salt to taste

  • Red chilli paste 1 teaspoon

  • Juice of ½ lemon

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Carom seeds (ajwain) a pinch

  • Vinegar 1 teaspoon

  • Gram flour (besan) 2 tablespoons

  • Refined flour (maida) 1 tablespoon

  • Turmeric powder a pinch

  • Red chilli powder 1/2 teaspoon

  • Chaat masala 1/2 teaspo

  • Garam masala powder 1/4 teaspoon

  • Eggless mayonnaise 2 tablespoons

  • Coriander and mint chutney 2 tablespoons

Method

Step 1

Heat sufficient oil in a kadai. Place fish in a bowl, add salt, red chilli paste, lemon juice, ginger paste, garlic paste and mix well and marinate for 30-45 minutes.

Step 2

Add carom seeds, vinegar, gram flour, refined flour, turmeric powder, red chilli powder, chaat masala, garam masala powder and mix with hand. Add a little water if necessary.

Step 3

The fish pieces should be well coated but the masala should be thick. Gently slide in each fish pieces into hot oil and deep till deep golden. Drain on absorbent paper and sprinkle a little chaat masala over them.

Step 4

To make the dip put eggless mayonnaise and coriander-mint chutney in a bowl and mix well. Pass the mixture through muslin cloth into another bowl. Serve fish hot with the dip.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.