Amritsari Fish

Ingredients 

• 600 grams boneless fish cut into 1½ inch cubes, especially surmai
• 1 cup gram flour (besan)
• ½ cup malt vinegar
• ½ cup yogurt
• 1 egg
• 1 teaspoon carom seeds (ajwain)
• Salt to taste
• 1 tablespoon lemon juice
• 1 tablespoon red chilli powder
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• Oil to deep fry
• 1 teaspoon chaat masala
• 6-8 lemon wedges

Method

1. Marinate the fish cubes in vinegar for twenty minutes. Remove from the vinegar and pat them dry.
2. Make a batter of gram flour, yogurt, egg, carom seeds, salt, lemon juice, red chilli powder, ginger paste and garlic paste.
3. Keep the fish cubes in this marinade for about twenty minutes. Heat sufficient oil in a kadai and deep-fry the fish till golden brown and crisp.
4. Drain on absorbent paper. Serve hot, sprinkled with chaat masala and lemon wedges.

Nutrition Info