Punjab

Amritsari fish

Name: Amritsari fish
Total time: 40 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 500 g boneless fillets (basa sole or rohu), in fingers fish; 1 1/2 tbsp plus wedges to serve lemon juice; 1 1/2 tbsp ginger garlic paste; 1 tsp crushed ajwain (carom seeds); 2 tsp kashmiri chilli powder; 1/4 tsp turmeric (ground turmeric); 1/2 cup besan (chickpea flour, gram flour); 2 tbsp rice flour; Water, about 1/4 cup; Salt, to taste; Cooking oil (vegetable oil), for deep frying (about 4 tbsp absorbed); 1 tsp chaat masala

Fish in a spicy besan coat, fried crisp. Squeeze lemon, ignore everyone.

40 minTime

29 gProtein each

mediumSpice

Fried fish from the holy city3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

374kcalsame

29 gproteinsame

3 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g boneless fillets (basa, sole or rohu), in fingers

Lemon juice1½ tbsp, plus wedges to serve

Ginger garlic paste1½ tbsp

Ajwain (carom seeds)1 tsp, crushed

Kashmiri chilli powder2 tsp

Turmeric (ground turmeric)¼ tsp

Besan (chickpea flour, gram flour)½ cup

Rice flour2 tbsp

Waterabout 1/4 cup

Saltto taste

Cooking oil (vegetable oil)for deep frying (about 4 tbsp absorbed)

Chaat masala1 tsp

Method

5 steps

1Pat the fish dry. Rub with the lemon juice, half the ginger garlic paste and a little salt. Set aside.
2Mix the besan, rice flour, crushed ajwain, chilli powder, turmeric, the rest of the ginger garlic paste and salt with just enough water to make a thick batter.
3Coat the fish pieces in the batter and rest for 10 minutes.
4Heat the oil to medium hot. Fry the fish in small batches, turning once, until crisp and golden.
5Drain on a rack, sprinkle chaat masala and serve with lemon wedges, sliced onion and green chutney.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab

Amritsari fish

Fish in a spicy besan coat, fried crisp. Squeeze lemon, ignore everyone.

40 minTime

29 gProtein each

mediumSpice

Fried fish from the holy city3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

374kcalsame

29 gproteinsame

3 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g boneless fillets (basa, sole or rohu), in fingers

Lemon juice1½ tbsp, plus wedges to serve

Ginger garlic paste1½ tbsp

Ajwain (carom seeds)1 tsp, crushed

Kashmiri chilli powder2 tsp

Turmeric (ground turmeric)¼ tsp

Besan (chickpea flour, gram flour)½ cup

Rice flour2 tbsp

Waterabout 1/4 cup

Saltto taste

Cooking oil (vegetable oil)for deep frying (about 4 tbsp absorbed)

Chaat masala1 tsp

Method

5 steps

1Pat the fish dry. Rub with the lemon juice, half the ginger garlic paste and a little salt. Set aside.
2Mix the besan, rice flour, crushed ajwain, chilli powder, turmeric, the rest of the ginger garlic paste and salt with just enough water to make a thick batter.
3Coat the fish pieces in the batter and rest for 10 minutes.
4Heat the oil to medium hot. Fry the fish in small batches, turning once, until crisp and golden.
5Drain on a rack, sprinkle chaat masala and serve with lemon wedges, sliced onion and green chutney.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Amritsari fish

Make it your way

Ingredients

Method

Amritsari fish

Make it your way

Ingredients

Method

Make it a meal