Amritsari Machi Punjabiindian Fish Recipes

AMRITSARI MACHI - PUNJABI(INDIAN) FISH

Steps:

• Soak the rice in water for 30 minutes.
• Then, dry it on a clean paper napkin.
• Grind the rice.
• Keep aside.
• Next make a paste of ginger, garlic, green chillies, salt, orange/red food colour and all the spice powders in your mixer.
• To this, add the powdered (ground) rice with a little water, making a thick batter.
• This is the marinade for the fish fillets.
• Now, clean the fish and cut into pieces.
• Rub lemon juice over these and keep aside for 30 minutes.
• Put the fish pieces in the above prepared marinade.
• Keep aside for 30 minutes.
• Heat oil in a wok.
• Fry the fish pieces in the oil.
• Garnish with mint leaves.
• Serve hot with hot rotis.

BATTERED AMRITSARI FISH

Steps:

• For the marinade, blend or pound the ginger, garlic, lemon juice, cumin, chilli powder, 1⁄2 tsp ground black pepper, 11⁄2 tbsp water and 2 tsp salt to a fine paste, then stir in the ajwain seeds. Place the fish in a non-metallic bowl, spoon over the marinade and toss well to coat. Leave to marinate in the fridge for 1 hr.
• Mix the rice flour and gram flour together. Sprinkle over the fish, thoroughly coating it, then set aside for 10 mins.
• Fill a wok or large saucepan with oil so that it comes between half and two-thirds of the way up the side, and heat to 190C - you could use a deep-fat fryer for this. Drop a few pieces of fish into the hot oil, but do not overcrowd the pan, and fry for 2-3 mins until golden brown. Transfer to a plate lined with kitchen paper to drain. Repeat with the remaining fish. Sprinkle over the chaat masala and serve immediately.

AMRITSARI FISH (FRIED)

Steps:

• Clean, wash and cut fish into one and a half inch size cubes.
• Apply salt, lime juice, Ginger Paste, Garlic Paste and red chili powder.
• Keep aside for 20 minutes.
• Make a batter of gram flour, Yogurt, egg, ajwain, salt and water.
• Keep the already marinated fish pieces dipped in this batter for 15 minutes.
• Heat oil in a Kadhai/Wok and deep fry the fish till golden brown and crisp.
• Serve hot sprinkled with chaat masala and lemon wedges.