Amritsari Fish

The impact which Amritsari cuisine has had on Indian food traditions is immeasurable, and out of the thousands of recipes on seafood, we strongly believe that the Amritsari Dried Fish recipe stands out as the most impactful. It has layers upon layers of flavors and instantly fills the room with aroma that brings your appetite to life. It is easy to prepare, doesn’t require any fanciful knowledge of Indian cuisine and is easy on the wallet. The end result, if you follow the recipe end-to-end is something that is as close to authentic Amritsari cuisine as possible.

Amritsari Fish taste great when they are served hot. Pack them in insulated food containers or tiffin box so you can eat it warm after a few hours.

Health Benifits :

• Salmon is rich in vital nutrients, these include vitamin K, vitamin B12, calcium, magnesium and phosphorous. Their combined effect has profound influence on the human body, preventing dangerous diseases and improving overall cardiovascular health.
• The presence of selenium helps cells fight off free radicals and prevent the growth of cancerous tissues. This makes fish a universal means of fighting off cancer.

Ingredients

fish, cut into 8 equal parts: 2 cups

gram of flour: 1

carom seeds: 1 tbsp

red chilli powder: 1 1/2 tbsp

black pepper: 1 tbsp

Garlic paste: 1 tbsp

egg: 1

white vinegar: 1 1/2 tbsp

tbsp of lemon juice: 1

tbsp of salt: 2

olive oil

coriander leaves for garnishing

How To Make Amritsari Fish

1. In a bowl, mix together vinegar, crushed pepper, 1 tbsp oil and some salt. Marinate the mixture with fish fillets and set aside for 20 minutes.
2. Stir in gram flour, chilli powder, carom seed and salt in a medium sized bowl.
3. Whisk beaten egg and ginger garlic paste. Mix it to make a thick paste, add 4 tbsp of water to give it a smooth consistency.
4. Drain any excess liquid from the fish and then add it to the paste. Completely coat the fish fillets with the paste. Set aside for five minutes.
5. In a skillet, heat oil at high.
6. When the oil has reached a high temperature, add the fish fillets. Turn them on their sides until crispy and golden.
7. Drain the fish fillets on a tissue paper. Garnish with coriander and sprinkle some lemon wedges. Enjoy!

Trivia

Not all of the 35,000 different species of fish are edible. Some are poisonous to man, others contain dangerous toxins in their diet which requires seasoned chefs to filter them out before preparation.