FISH AMRITSARI WITH MINT SAUCE
From the culture of Amritsar, Punjab, comes this wonderful snack of fresh fish fillets that are deep-fried in flavourful batter. The use of carom seeds in the batter allows for a fragrant, mild mint-like aroma to permeate into the meat, making it even more delicious than one might initially imagine. You may choose to substitute the carom seeds with cumin seeds for an earthy, nut-like flavour that is tinged with peppery undertones.
FOR FISH AMRITSARI
- 500 g fish fillet, cut into thin slices
- 1 tsp + 1 tsp salt1 tbsp lemon juice
- 1 tbsp ginger paste1 tbsp garlic paste
- 1 tsp chili powder250 g channa flour (chickpea flour)
- 1 egg, medium sized1 tsp carom
- 150 ml water
- Plain flour to dust fillets
- Palm oil for deep frying
FOR MINT SAUCE
- 200 g mint leaves, washed
- 8 green chilies
- 2 cm ginger1 onion, large
- 200 ml yoghurt
- 3 tbsp lime juice
- 1/2 tsp sugar
- Salt to taste
- Enough water to smoothen the sauce
To make fish Amritsari.
- Place fish fillets in a bowl with 1 tsp of salt, lemon mice, ginger and garlic pastes, and chili powder. Max to coat the films well. Set aside to marinate for half an hour.
- Heat the palm oil to prepare for deep frying. Dust fillets with plain flour, tapping off any excess. Dip dusted fillets into the batter, then deep fry until golden brown. Drain the cooked fillets on absorbent kitchen towels. Serve hot with mint sauce.
To make mint sauce.
- Combine all the ingredients in a blender and process until smooth.