Aug 2, 2011

Machli Amritsari

Machli Amritsari
( Deep fried fish (No food color used. Popular in Punjabi cuisine ) - Must try !!!!

Makes: 6
Serves: 2 - 3


6 fish pieces (boneless will make best result)
3 tablespoons (45 g) besan (gram flour)
1 teaspoon salt (or to taste)
1 tablespoon (15 g) ginger - garlic paste
1 teaspoon ajwain
2 teaspoons lime juice
1 1/2 teaspoons chilly powder
2 teaspoons finely chopped coriander leaves
2 - 3 teaspoons water
200 ml oil for frying
1 teaspoon chaat masala powder (optional)


Cut fish into cubes (with bone or boneless) and wash well. Drain out water completely. Wipe each fish piece with a kitchen towel.

Mix together besan, chilly powder, ginger-garlic paste, lime juice, ajwain, finely chopped coriander leaves, salt and make a batter with 2 - 3 teaspoons water.

Dip the fish pieces into the batter and keep aside for an hour.

Heat oil in a kadai. Reduce the heat to medium and deep fry the fish till half done. Take it out for 5 minutes and put it back in oil and fry till golden color on both the sides (3 fish pieces at a time). Do not fry fish pieces on high heat. It will turn dark brown color immediately and fish pieces won't cook.

Serve the fish with some chat masala on top and garnish with onion, lime and tomato wedges.

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