Indian food is as diverse as cultures and people in India. The eating habits of Indians is more or less mixed. Every Indian household loves North-Indian and South-Indian food alike.
The overwhelming flavour and aroma of Indian food, spiced up with different masalas, best describe the taste of this country. Almost every Indian cuisine has a mix of spices, cooked with oil and served with love, care and warmth of people in this country. There are many cuisines which have a great history and are passed upon from generations to generations.
Today, we will look at an Indian fish dosh which is prepared particularly in North India. This dish requires freshwater fishes and a host of Indian spices.
Fish Amritsari
Ingredients:
- Fish: 1 kg
- Oil for frying the fish
- Lemon juice: 1/2 cup
- Grated ginger: 1 tbsp
- Black pepper: 1 tbsp
- Salt: 1 tbsp
Ingredients for the batter:
- Chickpea flour (besan): 3/4 cup
- Ginger-garlic paste: 3 tbsp
- Red chillies: 4
- Ajwain: 2 tbsp
- Iced water: 1/2 cup
- Baking powder: 1 tbsp
- Salt to taste
Method:
- The marination process involves combining all the ingredients and pouring it on the fish. The first and foremost step is to marinate the fish using the lemon juice,grated ginger, black pepper and 1 tbsp salt. The fish must be kept aside for at least 1 h, so that your fish can soak the aroma and taste of the spice paste properly.
- Remove the fish from the marination paste after 1 h and pat it dry. Combine all the ingredients of the batter and coat the fish with the prepared batter. After coating the batter, you must make sure to keep your fish aside for at least 15 min. This helps in blending the taste of the different spices used in the batter.
- After 15 min, warm the oil and fry the fish until it turns golden brown. Make sure you do not overcook or undercook the fish. Once prepared, serve it hot with rice or bread.