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Amritsari Fish
Method
- Clean and wash the fish.
- Apply lemon juice and salt and keep aside for 30 to 40 minutes.
- Wash and the soak the rice for an hour.
- Grind the ingredients to be ground into a fine paste.
- Grind the soaked rice with little water to a fine but little thick batter.
- Add the ground mint paste, red chilli powder, cumin seed powder, chaat masala powder, ajwain, few drops of orange colour and little salt. Mix well.
- Marinate the fish pieces in the this batter for 40 minutes.
- Deep fry in hot oil on a medium flame till done and the fish is golden.
- Serve hot with green chutney, onion kachumbar and lemon wedges.
Ingredients:
� cup - rice
750 g - fish fillets (pomfret)
2 - lemon juice
2 to 3 tsp - red chilli powder (or as per taste)
2 tsp - cumin seed powder
� tsp - chaat masala powder
1 tsp - ajwain
few drops orange colour
oil for deep frying
salt to taste
� cup - rice
750 g - fish fillets (pomfret)
2 - lemon juice
2 to 3 tsp - red chilli powder (or as per taste)
2 tsp - cumin seed powder
� tsp - chaat masala powder
1 tsp - ajwain
few drops orange colour
oil for deep frying
salt to taste
To be Ground:
2�� - ginger
10 to 12 cloves - garlic
few fresh mint leaves
5 - green chillies
RECIPES BY ANITA RAHEJA
