Amritsari Fish Fry

In winter, the food stalls of Amritsar sell freshwater fish fried in a spiced besan batter. Ajwain (carom seeds) is the signature spice: it helps digestion and gives a thyme-like aroma.

Serve with mint chutney, sliced onions and a sprinkle of chaat masala.

• Serves 4
• Prep 15 min
• Marinate 30 min
• Cook 20 min
• gluten-free · dairy-free · Spicy
• Famous in Punjab

Ingredients

• 600 g firm white fish fillets (pangasius, cod, tilapia), in 5 cm pieces
• 1 tbsp ginger-garlic paste, 1 tbsp lemon juice, ½ tsp salt
• Batter: 6 tbsp gram flour (besan), 2 tbsp rice flour, 1 tsp ajwain, 1½ tsp Kashmiri chilli powder, ½ tsp turmeric, ½ tsp garam masala, 1 tsp amchur (dry mango powder), salt, about 80 ml water
• Oil for frying
• Chaat masala, lemon wedges, mint chutney

Method

1. Rub the fish with ginger-garlic, lemon and salt and leave 20–30 minutes. Pat dry.
2. Whisk the batter ingredients to a thick, smooth batter (like pancake batter).
3. Heat the oil to 175 °C. Dip the fish in the batter and fry in batches for 4–5 minutes until golden and crisp.
4. Drain, sprinkle with chaat masala and serve with lemon and mint chutney.

Tip: Fry a test piece first and adjust the salt and chilli in the batter.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.