Prep 2 hrs
Cook 25 mins
This recipe is named "Amritsari Machi" in Hindi which when translated in English would mean "Fish of Amritsar". Amritsar is a part of Punjab, my mom's hometown:) My best friend, Vadivu, wrote out this recipe especially for my bro. who loves non-veg and she took pains to post it n all to me before the New Year so I could share it with all of you and you, in turn, with your family and friends:) She didn't mention the number of servings, so I'm taking a wild guess.
- 1⁄2 kg pomfret fish fillet
- 2 1⁄2 teaspoons ajwain
- 1 pinch chat masala
- 3⁄4 cup raw rice
- 20 g ginger
- 20 g garlic
- 3 teaspoons red chili powder
- 2 teaspoons cumin powder, roasted
- 3 -5 drops orange food coloring (I use red food colour as a substitute)
- 1⁄2 teaspoon black pepper
- 3 tablespoons lemon juice
- 2 green chilies, chopped
- 3 -5 mint leaves, chopped,for garnishing (fresh)
- Soak the rice in water for 30 minutes.
- Then, dry it on a clean paper napkin.
- Grind the rice.
- Keep aside.
- Next make a paste of ginger, garlic, green chillies, salt, orange/red food colour and all the spice powders in your mixer.
- To this, add the powdered (ground) rice with a little water, making a thick batter.
- This is the marinade for the fish fillets.
- Now, clean the fish and cut into pieces.
- Rub lemon juice over these and keep aside for 30 minutes.
- Put the fish pieces in the above prepared marinade.
- Keep aside for 30 minutes.
- Heat oil in a wok.
- Fry the fish pieces in the oil.
- Garnish with mint leaves.
- Serve hot with hot rotis.
the traditional amritsari machi is coated in besan (gramflour paste ) thats how it gets the basic taste !!!