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–+ servings

Amritsari Machhi

Fish fillets are rolled in a chickpeas batter with ginger, garlic, carom seeds and other spices and then deep fried to create this crispy, flavorful delicacy from North Indian city of Amritsar.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Cuisine: Punjabi
Difficulty: Super Easy
Special Diet: Kosher
Allergen: Dairy Free, Egg Free, Gluten Free, Peanut Free, Soy Free, Treenut Free
Category: Fish & Seafood, Kosher Meat, Meats
Main Ingredient: Fish & Seafood
Servings: 4 Servings

Ingredients

Recipe Kit

  • 1 pack Amritsari Machhi Recipe Kit (No. 20)

Indian Groceries

  • 1 cup Gram Flour (Chickpeas Flour, Hindi Name: Besan) 1 cup = 3.5 oz

Meats

  • 1 pound Fish Fillet [Tilapia OR Cod Or Sole OR similar Mild Flavor Fish]

Produce & Natural Foods

  • 2 piece Fresh Ginger Root [2 inch long & roughly ½ inch diameter OR equivalent]
  • 6 piece Garlic Cloves (medium-sized)
  • 0.25 piece Onion [¼ medium-sized = 0.1 lb]
  • 1 piece Lemon (medium-sized)
  • 1 oz Fresh Mint
  • 0.5 oz Fresh Cilantro
  • 0.5 piece Jalapeno

Basic Cooking Ingredients

  • 1 cup Cooking Oil [Sunflower, Safflower, Canola OR Olive Oil based on preference]
  • 1.25 teaspoon Salt

Instructions

Preparation

  • Cutting & Chopping

    1. Cut fish fillets in 2 – 2 ½ inch cubes.
  • 2. Peel & finely dice one piece of fresh ginger root OR grate using ginger grater. Peel the other piece of fresh ginger root.
  • 3. Peel & finely mince 4 pieces of garlic cloves OR crush using garlic press. Peel other 2 pieces of garlic cloves.
  • 4. Peel the onion.
  • 5. Squeeze juice of the lemon.
  • Marinating

    1. Marinate fish cubes in ½ teaspoon salt & 1 Tablespoon lemon juice.
  • Preparing Batter

    1. Make batter of gram flour, diced ginger, minced garlic, entire contents of Gold Pack and water. Batter should be of slightly thick & flowing consistency. Taste the marinade for Spiciness OR Pungency. Adjust the Spiciness OR Pungency based on preference by adding red chili in increments of ⅛ teaspoon.

    (Note the final amount of red chili added for adjusting Spiciness Or Pungency as it will come handy while cooking other recipes)

Cooking

  • Deep Frying

    1. Heat oil in Kadai (Indian wok) or any Deep Fryer. Dip fish cubes in batter and deep fry the fish till golden brown and crisp.

Garnishing (optional)

  • 1. Serve with lemon wedges at side.

Pudhina Chutney

  • Put mint leaves, cilantro leaves, 1 Tablespoon of lemon juice, 2 peeled garlic cloves, peeled piece of ginger, peeled onion, jalapeno, entire contents of Silver Pack, ¼ teaspoon of salt & ¼ cup of water in blender and blend till smooth.
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