Lunch

Fish Amritsari Recipe

INGREDIENTS River sole fillet, sliced--------------300 gms Ginger garlic paste ------------------1 Tbsp Mustard oil-----------------------------1 Tsp Lemon juice --------------------------1 Tbsp Malt Vinegar---------------------------1 Tbsp Salt------------------------------------to taste Degi chilli powder------------------01 Tblspn Red chilli powder---------------------1/4 Tsp Carom seeds (Ajwain) --------------1/4 Tspn Crushed Coriander seeds-----------1/2 Tsp Cumin seeds--------------------------1/8 Tsp Egg ------------------------------------1 No -optional Gram flour-----------------------------100 gms Rice flour-------------------------------2 Tbsp Fenugreek leaves ( Kasoori methi)-------1/2 Tspn Oil--------------------------------------to fry Chaat masala--------------------01 Tspn. Accompaniments- Mint Chutney-----------60 gms Onion Laccha Salad---100 gms Lemon Wedges-----------02 nos.

INSTRUCTIONS
To make a marinade, combine gram flour, rice flour, mustard oil, malt vinegar, lemon juice, carom seeds, kasoori methi,red chilli powder, crushed coriander seeds,cumin, salt, degi chilli powder, egg (optional) and mix well. Marinate the fish slices in this marinade, and keep aside refrigerated for half an hour. Heat oil in a wok and deep fry the fish till crisp and cooked. Remove on a paper towel and sprinkle with some chaat masala. Serve hot with mint chutney, onion rings and lemon wedges.

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