IndianCuisine

Cook · North Indian · Punjabi

Amritsari fish Amritsari macchi

The famous Punjabi fried fish: pieces in a spiced gram-flour batter, crisp and golden, scented with carom seeds. A street and dhaba favourite, with one honest caveat.

Non-vegetarian 22g protein North Indian

25 min

+ marinade

4

serves

Easy

effort

Why this recipe works

The signature of Amritsari fish is ajwain (carom) in the batter. Beyond its sharp, thyme-like flavour, ajwain is a traditional carminative, valued for easing the heaviness of fried food, a neat pairing with a deep-fried dish. The batter is gram flour (besan), which crisps beautifully and adds a little protein, around lean, flaky fish.

Ingredients

  • Fish fillets or steaks500 g
  • Gram flour (besan)3/4 cup
  • Ajwain (carom)1 tsp
  • Ginger-garlic, Kashmiri chilli1 tbsp + 1 tsp
  • Lemon, turmeric1 + 1/2 tsp
  • Oil (to fry), saltto taste

Method

  1. 1

    Marinate the fish in ginger-garlic, chilli, turmeric and lemon.

  2. 2

    Make a thick gram-flour batter with ajwain, chilli and a little water.

    Why ajwain: carom seeds add the signature sharp aroma and are traditionally valued for easing the heaviness of fried food.

  3. 3

    Coat the fish and deep-fry until crisp and golden.

  4. 4

    Drain well and finish with chaat masala and lemon.

An honest word

Amritsari fish is a treat, and an honestly fried one: the fish itself is lean, omega-3-rich protein, but it is deep-fried in a batter, which adds oil and calories. To lighten it, shallow-fry or air-fry, drain the pieces really well, and serve with plenty of salad and lemon. Enjoyed occasionally, with the ajwain doing its digestive work, it is a fine indulgence.