Winter Special Amritsari Fish Fry Recipe | Chaat Masala & Chutney | अमृतसरी फिश फ्राई | Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Use the tail section of the singhara fish with skin on. Cut just behind the tail to separate it, then cut along the natural centre line into three sections, and cut these into chunky pieces of similar size.
2. Blend the garlic cloves with a splash of water to a fine paste. Put 1 TBSP of the paste aside in a bowl; blend the rest with water into a thin garlic water and set aside.
3. To the reserved 1 TBSP garlic paste, add salt, hing and turmeric to make the first marinade. Coat the fish lightly and evenly with it, then rest for 10 minutes.
4. In a bowl, mix besan, corn flour, turmeric, Kashmiri red chilli powder and salt. Add the garlic water gradually to make a thick, yellow batter that coats lightly.
5. Crush the ajwain between your palms, add to the batter and mix well. Let it rest briefly.
6. Heat mustard oil in a kadhai until it smokes, then switch off the flame and let it cool slightly.
7. Coat the marinated fish thinly and evenly with the besan batter.
8. Reheat the oil to about 170°C (medium-high). Fry the fish in batches without overcrowding for 3–4 minutes until cooked through.
9. Remove the fish and rest it for 10–15 minutes. Raise the oil to about 185°C.
10. Flash-fry the fish for 30 seconds until very crisp, then drain off excess oil.
11. Make the chaat masala: dry roast cumin, coriander seeds, black peppercorns, carom seeds, cinnamon and cloves on low heat until aromatic. Cool completely, then grind with salt, black salt, ginger powder, asafoetida, dry mango powder and yellow chilli powder to a fine powder.
12. Make the green chutney: grind mint, fresh coriander, onion, garlic, ginger, green chillies, tamarind, black salt, salt to taste, an ice cube and water into a coarse chutney. Keep chilled.
13. Sprinkle the fish generously with chaat masala before serving, with the chutney alongside.

Summarized from Your Food Lab's video. Watch it for the details.

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