How to make Amritsari Fish -
Fish fillet cubes marinated with gram flour, yogurt and other spices, deep fried to perfection
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Surmai fish fillets, Lemon (नींबू)
Cuisine : Punjabi
Course : Snacks and Starters
For more recipes related to Amritsari Fish checkout Fish Tikka - SK Khazana, Fish Tikka. You can also find more Snacks and Starters recipes like Dahi Bhalla Kayloli Nachni Uttappa Quick Fried Shrimps
Amritsari Fish Recipe Card
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.
Prep Time : 41-50 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Amritsari Fish Recipe
Surmai fish fillets , cut into 1½ inch pieces 500 grams
Lemon 1/2
Salt to taste
Gram flour (besan) 1 cup
Ginger garlic paste 1 tablespoon
Carom seeds (ajwain) 1 teaspoon
Red chilli powder 1/2 teaspoon
Yogurt 1/2 cup
Egg 1
Oil for deep-frying
Chaat masala to sprinkle
Fresh coriander leaves for garnish
Lemon wedges for garnish
Method
Step 1
Place fish pieces on a plate, squeeze the juice of 1/2 lemon over them, sprinkle salt and rub in well. Set aside to marinate for 5-10 minutes.
Step 2
To prepare marinade, take gram flour in a bowl, add ginger-garlic paste, carom seeds, chilli powder, salt and yogurt. Break an egg into the bowl and mix well till smooth and thick batter.
Step 3
Put the fish pieces in this marinade and mix till all the fish pieces are well coated. Set aside to marinate for 30 minutes.
Step 4
Heat sufficient oil in a kadai. Slide in the marinated fish pieces, one by one, and deep-fry till golden brown and crisp. Drain on absorbent paper, sprinkle chaat masala and toss well.
Step 5
Transfer into a serving bowl, garnish with coriander leaves and lemon wedge and serve hot.
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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.
