Jan 26, 2012

Machli Amritsari

Machli Amritsari

A very tasty deep fried fish in Punjabi cuisine. No food color and baking powder used.

Makes: 6

Serves: 2 - 3


6 fish pieces (200g) (boneless will make best result)

½ teaspoon salt

½ teaspoon turmeric powder

½ teaspoon red chilli powder

1 teaspoon thick tamarind paste or 1 tablespoon lemon juice

200 ml oil (to deep fry)

For the batter:

1 cup (200 g) besan (gram flour)

1 teaspoon rice flour

1/2 teaspoon salt (or to taste)

1 tablespoon (15 g) thick ginger - garlic paste

1 teaspoon ajwain

1 teaspoons chilli powder

¼ teaspoon turmeric powder

2 teaspoons finely chopped coriander leaves

80 ml water

1 teaspoon chaat masala powder (optional)


For fish:

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

In a wide bowl, marinate fish evenly with salt, red chilli powder, turmeric powder and tamarind paste or lemon juice. Keep aside for half an hour.

For the batter:

Mix together besan, rice flour, chilly powder, turmeric powder, ginger-garlic paste, lime juice / tamarind paste, ajwain, finely chopped coriander leaves, salt and make a batter with 80 ml water (approximately 75 to 85 ml) like bajji batter. Keepa side for 15 minutes.

Final preparation:

Heat oil in a kadai / pan. Reduce the heat to medium, dip each fish piece in batter and deep fry the fish 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. Drain and place on paper towel to absorb extra oil.

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

No comments: