Amritsari Machhi - rita-bose-cooking

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10 October, 2012

Amritsari Machhi

10 October, 2012

Amritsari Machhi 

This is a delicious street dish very common in Amritsar. It is a tasty appetizer which can compliment the main course and other dishes really well. It can be garnished with lemon wedges or onion rings, a few greens, a sprig of parsley or mint , lettuce are all great garnish options.Have fun and njoy!! (Don't forget to subscribe or comment!)

Amritsari Machhi


  • 500 gms. fish (boneless, cut in 2" pieces     

       1st  Marinade:

  • 2-3 tbsp malt vinegar/ 2tbsp lemon juice
  • 1/2 tsp chilli powder
  • salt to taste

2nd Marinade:

  • 2 tbsp ginger-garlic paste
  • 1/2 tsp ajwain (carom seeds)
  • 1/4 tsp chilli powder
  • 3tbsp besan (gram flour)
  • 2 tbsp maida/ cornflour
  • salt to taste
  • few drops orange red colour
  • chat masala to sprinkle
  • oil for frying
1. Wash the fish and pat dry on a kitchen towel.
2. Marinate the fish in the 1st marinade for 1/2 hour
3. Remove the fish from 1st marinade and pat dry again. If there is excess moisture, the fish will not fry crisp.
4. In a bowl, mix ginger-garlic paste, ajwain, chilli powder, salt and colour. 
5. At the time of frying, sprinkle dry besan and cornflour on the marinated fish. Mix well. 
6. Heat oil in a kadhai. Fry 4-5 pieces of fish at a time on medium heat till the pieces are crisp. Drain on absorbent paper. 
7. Arrange fish pieces on a serving platter. Garnish with lemon rings, onion rings and mint leaves. Serve hot  with mint chutney.

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