Punjab x Italy

Amritsari fish puttanesca

Name: Amritsari fish puttanesca
Total time: 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 500 g firm white fillets (basa or seer) in fingers fish; 1 tbsp ginger garlic paste; 1 tbsp lemon juice; 1 1/2 tsp kashmiri chilli powder; Salt, to taste; 1/2 cup besan (chickpea flour, gram flour); 2 tbsp rice flour; 1 tsp ajwain (carom seeds); 1/4 cup for shallow frying cooking oil (vegetable oil); 2 tbsp olive oil; 5 cloves sliced garlic; 4 fillets optional anchovy fillets; 2 crushed dried red chilli; 5 ripe chopped tomato; 1/2 cup halved black olives; 2 tbsp rinsed capers; 320 g spaghetti pasta; 1 tsp chaat masala; a handful chopped flat leaf parsley

Crisp ajwain fish from Amritsar, perched on a Naples pantry sauce. Salty, sour, crunchy, done.

45 minTime

42 gProtein each

mediumSpice

Ajwain batter on a Naples sauce2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

790kcalsame

42 gproteinsame

7 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g firm white fillets (basa or seer), in fingers

Ginger garlic paste1 tbsp

Lemon juice1 tbsp

Kashmiri chilli powder1½ tsp

Saltto taste

Besan (chickpea flour, gram flour)½ cup

Rice flour2 tbsp

Ajwain (carom seeds)1 tsp

Cooking oil (vegetable oil)¼ cup, for shallow frying

Olive oil2 tbsp

Garlic5 cloves, sliced

Anchovy fillets4 fillets, optional

Dried red chilli2, crushed

Tomato5 ripe, chopped

Black olives½ cup, halved

Capers2 tbsp, rinsed

Pasta320 g spaghetti

Chaat masala1 tsp

Flat leaf parsleya handful, chopped

Method

5 steps

1Toss the fish with ginger garlic paste, lemon juice, chilli powder and 1/2 tsp salt. Rest 15 minutes in the fridge.
2Heat the olive oil in a wide pan on medium low heat. Cook the garlic, anchovies and chilli for 2 minutes, then add tomatoes, olives and capers. Simmer on medium heat for 12 minutes.
3Whisk besan, rice flour, ajwain, a pinch of salt and 4 to 5 tbsp water into a thick batter. Coat the fish. Shallow fry in the oil on medium high heat for 3 minutes a side.
4Boil the spaghetti in salted water at a rolling boil, 1 minute under packet time. Toss it in the sauce with a splash of pasta water on high heat for 1 minute.
5Sprinkle chaat masala over the hot fish just before serving.

Serve it like this

Twirl the puttanesca into a warm bowl and lean two crisp fish fingers on top. Dust with chaat masala, scatter parsley and set a lemon wedge on the side.

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

Amritsari fish puttanesca

Make it your way

Ingredients

Method

Make it a meal