Amritsari Machli
Amritsar is known as the food capital of North India. And little wonder!!
Why only Amritsar! The whole of Punjab is a foodie paradise. The highway from Jammu to Delhi is dotted with great eating joints. Haveli has always been my favourite and it means a lot when a die hard non vegetarian goes ga-ga over pure vegetarian khana.
However on my recent trip down the highway I came across a grand huge modern Dhaba called Amrit Sukhdev. And believe you me after eating there I didnt stop at Haveli which was a few kilometers down the road. A simple meal of Alo Parantha was made awesome with a huge dollop of hand chruned fresh white butter. And the crowd there at 9 in the morning was a testament to the incredible but earthy food.
Coming back to Amritsari Machli..it is soft, succulent and just right for a wedding feast, a night out with friends or just by your ownsome lonesome self dinner. In a few words it is lip smacking, gob smacking delicious!!
Ingredients
First marinade
250 gms bonelss fish ( I have used Basa), cubed
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp lime juice
1 tsp Kashmiri Red chilli powder
salt to taste
Marinate the fish in the first marinade for 30 minutes.
Second Marinade
1 egg, whisked
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp carom seeds/ajwain
1 tsp lime juice
1/2 cup besan
4 tbsp cornflour
1 tsp coriander powder
1/2 tsp garam masala
1 tsp Orange Red food colouring
salt to taste
Mix all the marinade ingredients. Apply on the fish and keep aside for 2 hours.
Deep fry the fish pieces.
Amritsar is known as the food capital of North India. And little wonder!!
Why only Amritsar! The whole of Punjab is a foodie paradise. The highway from Jammu to Delhi is dotted with great eating joints. Haveli has always been my favourite and it means a lot when a die hard non vegetarian goes ga-ga over pure vegetarian khana.
However on my recent trip down the highway I came across a grand huge modern Dhaba called Amrit Sukhdev. And believe you me after eating there I didnt stop at Haveli which was a few kilometers down the road. A simple meal of Alo Parantha was made awesome with a huge dollop of hand chruned fresh white butter. And the crowd there at 9 in the morning was a testament to the incredible but earthy food.
Coming back to Amritsari Machli..it is soft, succulent and just right for a wedding feast, a night out with friends or just by your ownsome lonesome self dinner. In a few words it is lip smacking, gob smacking delicious!!
Ingredients
First marinade
250 gms bonelss fish ( I have used Basa), cubed
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp lime juice
1 tsp Kashmiri Red chilli powder
salt to taste
Marinate the fish in the first marinade for 30 minutes.
Second Marinade
1 egg, whisked
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp carom seeds/ajwain
1 tsp lime juice
1/2 cup besan
4 tbsp cornflour
1 tsp coriander powder
1/2 tsp garam masala
1 tsp Orange Red food colouring
salt to taste
Mix all the marinade ingredients. Apply on the fish and keep aside for 2 hours.
Deep fry the fish pieces.
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