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By Contents Chicken Lamb Pork River Fish Sea Fish Green Vegetables Potato Tomato Mushroom Fruits Flour Gram Flour Cottage Cheese Rice Black Gram By Region North India South India East India West India Far East South East Continental Mughlai | home > cooking >South India >Main Course Amritsari Machchi Serves 6 Preperation Time 30 Minutes Contents Sea Fish Ingredients 1 Kg ... Singhara fish (2' chunks), deboned and skinned 3 tbs ... Malt vinegar 2 tbs ... Ginger Paste 2 tbs ... Garlic Paste 1/2 tbs ... Red Chillies (fresh), ground to a paste 1 tsp ... Ajwain (carom seeds) 1 tsp ... Haldi (tumeric powder) 2 tbs ... Chilli powder 2 tbs ... Zeera (cumin) powder 1/2 cup ... Eggs, whisked 2 tbs ... Besan (gramflour) 2 tbs ... Maida (flour) Salt to Taste Oil for frying Chaat masala to sprinkle on top Recipe Wash the fish pieces and pat dry. Dissolve a little salt in vinegar and marinate fish for 20 minutes. Remove fish from vinegar, press gently between two paper napkins to remove moisture. In a bowl, mix eggs, ginger, garlic and chilli pastes alongwith ajwain, haldi, chilli powder, zeera powder, besan, maida, salt and coriander. Evenly coat fish pieces with this mixture and leave to marinate for 30 minutes. Heat oil in Kadhai, fry fish pieces until crisp and golden brown. Drain excess oil, sprinkle chaat masala and serve hot, garnished with lemon wedges. BACK SUGGEST A RECIPE TOP |
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