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DISH NAME : AMRITSARI FISH FRY
Preparation Time : 20 minutes +marination 3 hours
Cooking Time : 15 minutes
Description
This is a famous dish from Amritsar,Punjab, India, sold by street vendors. Any type of fresh water or salt water fish can be used.
Gram flour, also known as garbanzo bean flour, chickpea flour, or besan, is flour made from ground chickpeas.It is a staple ingredient in Indian, Pakistani, Nepali and Bangladeshi cuisines. Gram flour can be made from either raw chickpeas or roasted chickpeas. The roasted variety is more flavorful, while the raw variety has a slightly bitter taste.It is also popular as a facial exfoliant in the India.
Carom belongs to the cumin and parsley family, carom seeds are tiny, oval-shaped with a sharp and penetrating taste. It has been used since ancient times for its aromatic and medicinal properties. Carom seeds are mostly used in whole form, and very rarely as a powder. because of its strong aroma it is used in very small quantities. It is used in Indian fried snacks as it aids digestion. Being a good digestive, it added to the buttermilk served after a meal or eaten in dry roasted form.
| Quantity | Name | |
|---|---|---|
| 800 Gm.s | Fish, boneless | |
| 300 Ml. | Oil | |
| 2nd marinade | ||
| 2 Tbsp. | Vinegar | |
| 4 Tsp. | Red chilli powder | |
| 1 Tsp. | Garam masala | |
| 1 No. | Egg | |
| 0.25 Cup | Gram Flour | |
| 2 Tsp. | Carom seeds | |
| 1st marinade | ||
| 3 Tsp. | Ginger paste | |
| To Taste | Salt | |
| 3 Tbsp. | Lemon juice | |
| 3 Tsp. | Garlic paste | |
Method
1) Rub fish with 1 tsp salt. Keep aside for 10 minutes.
2) Wash well to remove all smell. Again wash with vinegar.
3) Mix together all ingredients of the marinade.
Rub this marinade on the fish and leave the fish to marinate for 2-3 hours in the fridge.
4) Just before serving, sprinkle 6 tbsp gram flour on fish and rub it so that the gram flour lightly coats the fish.
5) Heat oil. Deep fry to a golden brown colour till the fish is cooked and crisp.
6) Sprinkle chaat masala and serve hot garnished with onion rings, lemon wedges and green or mint chutney.
Serving Suggestions
Serve hot with green or mint chutney, onion roundels and lime wedges.