Amritsari machi

Amritsari machi!I simple drool while I hear the name itself. Amritsari machi is a  Punjabi preparation. Amritsari means a place called  Amritsar located in Punjab and machi means fish.I can live 365 days on fish.But I sacrifice only on Fridays.This dish is a spicy preparation and the masala is is simple tasty.So as in Punjabi way Balle balle ho jaye which means an expression of joy and cheer .Happy cooking!
Recipe adapted from:Nita mehta 

Fish(10-12 pieces)- 800 gm fish ( preferably boneless, generally sole fish is used but any fish can be used
Besan ( gram flour)-2 tbsp plus 6 tbsp
Some chat masala for sprinkling on top oil for frying

Ajwain(carom seeds)-3 tsp
Garlic paste-3 tsp
Ginger paste-3 tsp
Salt-2 ½ tsp
Red chilly powder- 3 tsp
Garam masala- 2 tsp
Lemon juice-8 – 10 tbsp

Method :
  1. Rub fish with 1 tsp salt and 2 tbsp besan.
  2. Keep aside for 10 minutes.
  3. Wash well to remove all smell.
  4. Mix together all the ingredients of the marinade.
  5. Rub this marinade on the fish and leave the fish to marinate for 2-3 hours in the fridge.
  6. At the time of serving, sprinkle 6 tbsp besan on fish and rub it so that the besan lightly coats the fish.
  7. Deep fry to a golden brown color till the fish is cooked and crisp.
  8. Sprinkle chaat masala and serve hot garnished with onion rings, lemon wedges and springs of coriander leaves or mint.

A few drops of color( orange red) can be added to the marinade for a tandoori color.
For a different flavor 1- 1 ½ tsp kasoori methi ( dried fenugreek leaves) can be added in the marinade.
I used Seer fish (Anjal,Visonu) for this preparation.
You may also shallow fry the fish as per your choice.

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