27 Nov Amritsari fish fry
A typical Punjabi style..a north Indian starter is what identifies Amritsari Fish Fry with..Fish fry with drinks is what”s popular up north.Extremely tasty, crispy and crunchy, this is an ideal non veg snack. But Amritsari or not, the same fried fish is found even in few parts of South India too, especially in the beaches of south india, where vendors sell these to salivating passerbys,..And the aroma of the fried fish is what ‘s so hard to resist..And it reminds me of my visit to chennai years back with my parents and brother, on a holiday..
And as the years passed by, as my knowledge and passion for food and cooking grew into a profound passion, i learnt the art of Amritsari fried fish..Maybe culturally it achieved its peak in the city of amirtsar, although its spread across the country.. I dont generally make it a part of my regular meal coz of its capacity to consume a generous amount of oil coupled with the high deep fried crunchiness..But occasionally during events or on a particularly chilly night this dish make up for a warm and beautiful snack
An absolute winner of a starter during house parties ; mint leaves, curd and mint chutney , chat masala , onions and lime wedges would do very well to compliment this amazing north Indian fish fry.And if you want a modern or rather an western culinary taste , a tartar sauce dip or a mayo-mustard dip would do bring in that twisted fusion flavor..
- 500-600gms fish (I used Makeral) cut into
- medium-thick slices
- 2 tbsps ginger paste
- 2 tbsps garlic paste
- ½ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- 1 tsp carom seeds (ajwain)
- ½ to 1 tsp red chilli powder
- 1 egg
- Salt to taste
- Thick curd(1 tbsp)-optional.I didnt use
- 1 tbsp lime juice
- 1½ cups bengal gram flour
- Oil to shallow fry fish
- Lime wedges
- Mix all the ingredients except the fish and lime wedges, in a shallow
- dish and form a thick paste.
- Marinate the fish in this batter and keep aside for 1 hour.
- Heat oil in a flat pan and deep fry the fish until lightly brown and crisp on both sides.
- Serve hot.
- Sprinkle lemon juice and chaat masala over the pieces just
- before serving.