Monday, May 2, 2011

How to Cook Fish Amritsari

Named after the city where it originated, this easy fried fish dish is a great appetizer or side dish to complement the main course.

Prep Time: 10 minutes

Total Time: 10 minutes


  • 1 kg fish (any fish with firm, white flesh) cut into medium-thick slices
  • 3 tbsps ginger paste
  • 3 tbsps garlic paste
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp carom seeds (ajwain)
  • 1 tsp chilli powder
  • Salt to taste
  • Juice of 1 lime
  • 1 1/2 cups bengal gram flour
  • Oil to shallow fry fish
  • Lime wedges


  • Mix all the ingredients except the fish and lime wedges, in a large, shallow dish. Form a thick paste.
  • Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for 1 hour.
  • In a wide, flat pan, heat enough oil to shallow fry the fish till each piece is golden and crisp on both sides.
  • Serve hot, arranged in a platter. Squeeze lemon juice over the pieces just before serving. Garnish with lime wedges.

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