Amritsari Machhi

Written by Published on in Fish & Seafood, Kosher Meat, Meats
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Fish fillets are rolled in a chickpeas batter with ginger, garlic, carom seeds and other spices and then deep fried to create this crispy, flavorful delicacy from North Indian city of Amritsar.

Amritsari Machhi

Fish fillets are rolled in a chickpeas batter with ginger, garlic, carom seeds and other spices and then deep fried to create this crispy, flavorful delicacy from North Indian city of Amritsar.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Cuisine: Punjabi
Difficulty: Super Easy
Special Diet: Kosher
Allergen: Dairy Free, Egg Free, Gluten Free, Peanut Free, Soy Free, Treenut Free
Category: Fish & Seafood, Kosher Meat, Meats
Main Ingredient: Fish & Seafood
Servings: 4 Servings

Ingredients

Recipe Kit

  • 1 pack Amritsari Machhi Recipe Kit (No. 20)

Indian Groceries

  • 1 cup Gram Flour (Chickpeas Flour, Hindi Name: Besan) 1 cup = 3.5 oz

Meats

  • 1 pound Fish Fillet [Tilapia OR Cod Or Sole OR similar Mild Flavor Fish]

Produce & Natural Foods

  • 2 piece Fresh Ginger Root [2 inch long & roughly ½ inch diameter OR equivalent]
  • 6 piece Garlic Cloves (medium-sized)
  • 0.25 piece Onion [¼ medium-sized = 0.1 lb]
  • 1 piece Lemon (medium-sized)
  • 1 oz Fresh Mint
  • 0.5 oz Fresh Cilantro
  • 0.5 piece Jalapeno

Basic Cooking Ingredients

  • 1 cup Cooking Oil [Sunflower, Safflower, Canola OR Olive Oil based on preference]
  • 1.25 teaspoon Salt

Instructions

Preparation

  • Cutting & Chopping

    1. Cut fish fillets in 2 – 2 ½ inch cubes.
  • 2. Peel & finely dice one piece of fresh ginger root OR grate using ginger grater. Peel the other piece of fresh ginger root.
  • 3. Peel & finely mince 4 pieces of garlic cloves OR crush using garlic press. Peel other 2 pieces of garlic cloves.
  • 4. Peel the onion.
  • 5. Squeeze juice of the lemon.
  • Marinating

    1. Marinate fish cubes in ½ teaspoon salt & 1 Tablespoon lemon juice.
  • Preparing Batter

    1. Make batter of gram flour, diced ginger, minced garlic, entire contents of Gold Pack and water. Batter should be of slightly thick & flowing consistency. Taste the marinade for Spiciness OR Pungency. Adjust the Spiciness OR Pungency based on preference by adding red chili in increments of ⅛ teaspoon.

    (Note the final amount of red chili added for adjusting Spiciness Or Pungency as it will come handy while cooking other recipes)

Cooking

  • Deep Frying

    1. Heat oil in Kadai (Indian wok) or any Deep Fryer. Dip fish cubes in batter and deep fry the fish till golden brown and crisp.

Garnishing (optional)

  • 1. Serve with lemon wedges at side.

Pudhina Chutney

  • Put mint leaves, cilantro leaves, 1 Tablespoon of lemon juice, 2 peeled garlic cloves, peeled piece of ginger, peeled onion, jalapeno, entire contents of Silver Pack, ¼ teaspoon of salt & ¼ cup of water in blender and blend till smooth.
Tried this recipe?Let us know how it was!

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