Amritsari Machi Punjabiindian Fish Recipes
AMRITSARI MACHI - PUNJABI(INDIAN) FISH
This recipe is named "Amritsari Machi" in Hindi which when translated in English would mean "Fish of Amritsar". Amritsar is a part of Punjab, my mom's hometown:) My best friend, Vadivu, wrote out this recipe especially for my bro. who loves non-veg and she took pains to post it n all to me before the New Year so I could share it with all of you and you, in turn, with your family and friends:) She didn't mention the number of servings, so I'm taking a wild guess.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak the rice in water for 30 minutes.
- Then, dry it on a clean paper napkin.
- Grind the rice.
- Keep aside.
- Next make a paste of ginger, garlic, green chillies, salt, orange/red food colour and all the spice powders in your mixer.
- To this, add the powdered (ground) rice with a little water, making a thick batter.
- This is the marinade for the fish fillets.
- Now, clean the fish and cut into pieces.
- Rub lemon juice over these and keep aside for 30 minutes.
- Put the fish pieces in the above prepared marinade.
- Keep aside for 30 minutes.
- Heat oil in a wok.
- Fry the fish pieces in the oil.
- Garnish with mint leaves.
- Serve hot with hot rotis.
AMRITSARI FISH (FRIED)
This is a dish from punjab, India, and is sold in streets corner in Amritsar. do not forget to squeeze lemon juice before eating. Try with mint-cilantro chutney.
Provided by Deshdeep Sethi
Categories Lunch/Snacks
Time 51m
Yield 8 pieces, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Clean, wash and cut fish into one and a half inch size cubes.
- Apply salt, lime juice, Ginger Paste, Garlic Paste and red chili powder.
- Keep aside for 20 minutes.
- Make a batter of gram flour, Yogurt, egg, ajwain, salt and water.
- Keep the already marinated fish pieces dipped in this batter for 15 minutes.
- Heat oil in a Kadhai/Wok and deep fry the fish till golden brown and crisp.
- Serve hot sprinkled with chaat masala and lemon wedges.
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