Amritsari Machhli

Amritsari Machhli

Amritsari Machhli

The definitive Punjabi fish preparation — firm white fish (typically singhara or sole) marinated in ajwain, carom seeds, ginger-garlic paste, dried fenugreek, red chilli, and lemon juice, then dipped in a thick chickpea batter and deep-fried until the exterior is a dark, shatteringly crisp crust and the interior remains moist and flaky. Named after Amritsar, where it is sold at fryers that operate continuously from morning through night in the lanes around the Golden Temple. Eaten as a street snack or starter with imli chutney and raw onion rings; the carom seeds aid digestion of the fried fish — a well-considered folk pairing.

Cuisines

Punjabi

Best for

Lunch Dinner Snacks

Recipe

Prep: 20 min Cook: 20 min Total: 40 min 2-3 servings

Ingredients

300 grams fish fillets (preferably sole or catfish)
1 tablespoon ginger-garlic paste
1 teaspoon carom seeds (ajwain)
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 tablespoon lemon juice
1 cup gram flour (besan)
1 cup water
— salt to taste
— oil for deep frying
1 tablespoon chopped fresh coriander (optional, for garnish)

Instructions

  1. 1 Clean the fish fillets and pat them dry with a paper towel.
  2. 2 In a bowl, mix ginger-garlic paste, carom seeds, red chili powder, coriander powder, turmeric powder, garam masala, lemon juice, and salt.
  3. 3 Add the fish fillets to the spice mixture and coat them well. Let them marinate for at least 15 minutes.
  4. 4 In another bowl, prepare a batter by mixing gram flour with water to form a smooth, thick consistency.
  5. 5 Heat oil in a deep frying pan over medium heat.
  6. 6 Dip the marinated fish fillets into the gram flour batter, ensuring they are fully coated.
  7. 7 Carefully place the coated fish fillets into the hot oil and fry until they are golden brown and crispy on both sides.
  8. 8 Remove the fish from the oil and drain excess oil on paper towels.
  9. 9 Garnish with chopped fresh coriander if desired and serve hot.

Tips

For an authentic taste, use mustard oil for frying and serve with mint chutney.