Amritsari Machchi
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| Ingredients |
- 1.2 kg Fish
- 1/2 cup Malt Vinegar
- 3 tablespoon Ginger paste
- 3 tablespoon Garlic paste
- 3 tablespoon Ajwain
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric
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- 1/2 tsp White Pepper powder
- Salt (As per taste)
- 1 cup Gramflour
- A few drops Orange Colour
- Ghee to deep fry
- 2 Lemons
- Chaat Masala to sprinkle
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| Method |
Clean, wash, cut the fish into 1/2 inch thick darnes and pat dry.
Dissolve salt in vinegar and leave the fish in this marinade for at least 25 minutes. Remove, place between two napkins and press getly to remove the excess moisture. (The moisture can ruin the second marinade by making it too sour.)
Mix the ginger and garlic pastes, ajwain, red chillies, turmeric, pepper and the salt with gramflour, add approximately 100 ml water and orange colour, make a paste of coating consistency. Apply the paste on both sides of the darnes and arrange them on a tray at least an inch apart. Keep aside for 20 minutes.
Wash and cut the lemons into wedges.
Heat ghee in a kadhai and deep fry the fish over medium heat until crisp.
Arrange on a flat dish, sprinkle chaat masala and serve with lemon wedges.
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Other Details |
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Serves: 5
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Time: 45 mins.
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State: Punjab | Submitted by: System
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