Amritsari fish is a well-known Indian Punjabi dish, one of India’s most popular dishes. Every person who’s tried it, can’t forget the taste of fresh, juicy Amritsari fish. The taste varies according to the region and cuisine. We hope you enjoy this delicious recipe of Amritsari fish from the Aagaman kitchen. Amritsari fish is a dish which has boneless fish coated in chickpea flour, seasoned with spices and suggested being served with thick-cut chips.
Ingredients Required:
- Fish fillet – 300 gms
- Chickpea flour – 1 tbsp
- Pinch of salt
- Carom seeds- 1 tsp
- Lemon juice – 2 tsp
- Ginger Garlic paste – 2 tsp
- Turmeric powder – ¼ tsp
- Chilli powder – ¾ tsp
- Oil to deep fry
- Seasoning
Preparation:
- Take 4-5 boneless fish, add the salt, ginger garlic paste, and carom seeds and mix it well. Now add chickpea flour, lemon juice, turmeric and chilli powder to the mixture. Leave the mixture for 30 minutes.
- Heat oil in a Kadai, add fish and fry it for a while.
- Take the fish out when it is half done and cool.
- Now fry again in the hot oil until it turns golden brown.
- Take it out on a plate and season it.
Tip: This recipe is perfect for a weekend meal and is full of protein. Serve it with thick-cut chips.