Friday, January 30, 2015

Amritsari Fish Fry | Chef Venkatesh Bhat Recipes - Recipe #2

Every Friday, I am planning to post the recipes of Chef Venkatesh Bhat which he presents in the Vijay TV's 'Samayal Samayal' Program. So today I am here with a non veg recipe 'Fish Amritsari' from the show. It is a popular Punjabi Street-food made with a lot of spices and fried to golden brown. Happy was delighted with the taste of this fry and she was having it like a snack. Let's see the preparation steps: 
Boneless Fish - 500 gm
Oil - To deep fry 
To Marinate: 
Black pepper Powder - 1 tsp 
Turmeric Powder - 1/2 tsp 
Lemon juice - 1 tbsp 
Grated ginger - 1 tsp 
Salt - as required 
For the batter: 
Besan flour(Kadala Mavu) - 100 gm 
Ginger Garlic Paste - 1 tbsp 
Chilli powder - 1 tsp 
Ajwain(Omam) - 2 tsp 
Green Chilli(chopped) - 1 
Ice Water - 100 ml 
Cooking soda - a pinch 
Salt - as required 
1. Clean the fish and cut it into medium sized chunks. Remove the centre bone as well. Combine all the ingredients under 'To Marinate' along with the fish and rest it for 15 mins. In a bowl, initially mix the besan flour, red chilli powder and baking soda. Then add the ginger garlic paste, ajwain, green chilli and required salt.
2.  By adding ice water little by little, form the batter without lumps. Pour the batter over the marinated fish. Make sure the batter coats the fish completly. 
3. Heat Oil in a kadai. Fry in hot oil until golden brown. Drain it in tissue paper. 
Serve hot with mint chutney or tomato sauce. 

Points to remember:
  • You can seive the besan flour, red chilli powder and baking soda once for even mixing. Also, use a whisk to form lump free batter. 
  • Ajwain(Omam) gives lovely aroma to the dish. Hence don't skip it. 
  • I used vanjiram fish, but any fleshy fish without bones can be used for this recipe.
Warm Regards,
Happy's Cook - Divya

1 comment :

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