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Amritsari (Indian Deep-fried Fish)




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Petrina Verma Sarkar



List of Ingredients




* 1 kg fish (any fish with firm, white flesh) cut into medium-thick slices
* 3 tbsps ginger paste
* 3 tbsps garlic paste
* 1 tsp turmeric powder
* 1 tsp coriander powder
* 1 tsp cumin powder
* 1 tsp carom seeds (ajwain)
* 1 tsp chilli powder
* Salt to taste
* Juice of 1 lime
* 1 1/2 cups bengal gram flour (aka chana or besan)
* Oil to shallow fry fish
* Lime wedges


Recipe



* Mix all the ingredients except the fish and lime wedges, in a large, shallow dish. Form a thick paste.

* Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for 1 hour.

* In a wide, flat pan, heat enough oil to shallow fry the fish till each piece is golden and crisp on both sides.

* Serve hot, arranged in a platter. Squeeze lemon juice over the pieces just before serving. Garnish with lime wedges.

Named after the city where it originated, this easy fried fish dish is
a great appetizer or side dish to complement the main course.