Am­rit­sari fried fish

The Australian Women's Weekly - - Entertaining -


These are a sta­ple on the menus at Sur­jit Food Plaza and across the road at Makhan Fish Cor­ner on Lawrence Road in Am­rit­sar. Fresh­wa­ter fish fil­lets are mar­i­nated in yo­ghurt and sea­soned with ajwain, giv­ing a dis­tinc­tive fra­grance to this snack – the most pop­u­lar in Am­rit­sar. They are usu­ally made here with ei­ther Sing­hara or Sole, but at home I use ei­ther fresh­wa­ter salmon, sil­ver perch or wild bar­ra­mundi. 750g fresh­wa­ter fish fil­lets, skin and bones re­moved

½ tea­spoon ground turmeric

100ml malt vine­gar

250g curd (drained yo­ghurt) (see Chris­tine’s tip, page 152)

150g chick­pea (gram) flour

3 ta­ble­spoons Gin­ger Gar­lic Paste (recipe below)

1 egg, beaten

1 ta­ble­spoon lemon juice

2 tea­spoons ajwain seeds

2 tea­spoons chilli pow­der

1 tea­spoon salt veg­etable oil, for deep-fry­ing

½ tea­spoon Chaat Masala (recipe on page 154)

1 Cut the fish into 3cm thick slices about 4cm long.

2 Lay fish on a flat tray in a sin­gle layer. Mix to­gether turmeric and vine­gar and sprin­kle over fish; set aside for 15 minutes. Blot fish with pa­per towel to re­move ex­cess mois­ture.

3 In a bowl, com­bine the curd, flour, Gin­ger Gar­lic Paste, egg, lemon juice, ajwain, chilli pow­der and salt. Add the fish slices and turn gently with your hands to thor­oughly coat. Mar­i­nate for 20 minutes.

4 Heat the oil in a wok to 180°C. To test the tem­per­a­ture of the oil, sprin­kle in some flour – if the flour siz­zles, it is ready. Fry the fish, a few slices at a time, for 3-4 minutes un­til crisp and golden. Drain on pa­per towel. Sprin­kle with Chaat Masala to serve.

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