Amritsari Fish Fry
At the Corner of Happy and Harried |
At the Corner of Happy and Harried |
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  • 3 tbsp Red chili powder - 2 tsp Cumin powder - 1 tsp Garam masala powder - 1 tsp Amchur powder - 2 tsp Cornstarch - 1 tbsp, heaped Yogurt - ¼ cup Oil - 3 tbsp Chat masala - to garnish Cilantro leaves - to garnish Onion slices - to garnish How to: Clean and wash fish. Pat dry with paper towels. Marinate fish with the juice from a lemon and ½ tsp salt. Heat a skillet over medium heat. Add chickpea flour, red chili powder, cumin powder and garam masala powder. Roast for a couple of minutes, stirring often till you get a nice aroma. Tip this into a large mixing bowl. Add amchur powder and cornstarch and whisk together. Add enough yogurt to make a thick paste/batter. Add the fish to this batter and combine well. Set aside for half an hour if possible. Heat oil in a large skillet. Place fish pieces in the hot oil, shaking off excess marinade and pan fry the fish till nicely browned on all sides. Do this in batches if you have to. Alternately, you can deep fry the fish till golden brown. Serve fish garnished with cilantro leaves, a generous sprinkling of chat masala and lots of raw onion slices. Notes: 1. I have omitted 2 ingredients traditionally included in the batter. If you have some ajwain powder and crushed fenugreek leaves, feel free to add a generous pinch of each to the batter.2. I added a bit of cornstarch to get a crispy exterior. It is completely optional. 3. Feel free to use the leftover batter to fry up some vegetables like I did with potatoes. 3.5.3208
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