Amritsari fish
White fish in a gram-flour batter sharp with ajwain, chilli and lemon, deep-fried crisp and eaten hot with chaat masala and chutney.
What makes it amritsari fish
- Firm white fish, marinated in ginger, garlic, lemon and chilli.
- A batter of besan — gram flour — with ajwain.
- Deep-fried and dusted with chaat masala.
Where it comes from
Amritsar's winter snack, sold from the city's fish stalls and dhabas. It was traditionally made with river fish from Punjab's waters, such as singhara, marinated in ginger, garlic and lemon before the batter goes on.
Ajwain — carom seed, with its thyme-like bite — is the signature, said to help the fish digest, and a sprinkling of chaat masala at the end is taken for granted.
How it varies
- Amritsari fish tikka
- The same marinade, cooked in the tandoor instead of fried.
Be the first here
Start your own amritsari fishNo one here has made amritsari fish yet. Start it as v1, and every version after is an experiment the next cook can learn from.
