"Pan-Fried Fish with Indian spices"
Amritsari Fish TIkka
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Prep time: 20mins
Cook time: 40mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 pounds Basa or Cod Filet
- 1/2 cups Vegetable Oil
- 1 Egg
- 1/2 teaspoons Caraway Seeds
- 1 Bay Leaf
- 4 pieces Green Cardamom (whole)
- 1 tablespoons Cumin Seeds
- 1 tablespoons Coriander Seeds
- 1 tablespoons Dried Fenugreek Leaves
- 1 teaspoon Red Chili Powder
- 1 tablespoons Ginger Paste (preferably fresh)
- 1 tablespoons Garlic Paste (preferably fresh)
- 2 tablespoons Vegetable Oil
- 1/2 cups Roasted Chick Pea Flour (Besan)
- 1/2 teaspoon Dried Fenugreek Leaves
- 1 teaspoon Caraway Seeds
- 1/4 teaspoon Baking Powder
- Salt to taste
Method
Step 1
Grind all the ingredients for the marinade in a coffee grinder to a smooth powder. (Caraway Seeds (Ajwain seeds), Bay Leaf, Green Cardamom, Cumin Seeds, Coriander Seeds, Dried Fenugreek Leaves, Red Chili Powder and Turmeric Powder)
Step 2
In a bowl, add the fish pieces (cut into about 2"x2" pieces), marinade powder along with ginger and garlic paste and about 2 tsp of oil. Rub the pieces until well coated. Marinate the fish for about an hour.
Step 3
In a bowl, whisk the egg and keep aside
Step 4
In another bowl, mix chickpea flour, fenugreek leaves and caraway seeds along with some salt.
Step 5
In a skillet, heat about 3 to 4 tbsp of oil.
Step 6
Take the fish piece, dip it in the whisked egg and then dust it with the chickpea flour mixture. Make sure that the fish is thoroughly coated with the flour mixture , in order to achieve the crust and crunch. Gently place the fish on the heated skillet with oil.
Step 7
Repeat this process with the remaining pieces. Depending on the size of the skillet (10”) at a time cook about five to six pieces. Cook on one side for about 3 to 4 minutes, over low flame and then flip. Cover it with the lid for about 3 minutes, to cook the fish through. Remove the lid and continue coking for 2 to 3 minutes, till it becomes crispy. (Add oil to the skillet as needed)
Step 8
Take the pieces out and place them on a platter covered with paper towel. The paper towel will soak any extra oil from the fish.
Step 9
Serve the fish on a bed of onion and cilantro salad, with some lemon wedges. Sprinkle the fish with some “chaat masala”. (you can get this at any Indian grocery store).
Onion and Cilantro Salad
Step 1
Toss some small diced red onions, small diced bell peppers and cilantro in tamarind chutney (you can get Tamarind Chutney at the Indian grocery store). Adjust seasoning by adding some salt and lemon juice.