Ingrédients pour Amritsari Machi Punjabi Indian Fish
- 1 lb boneless firm white fish fillets
- 1 tsp ajwain (carom seeds)
- 1 tsp chat masala
- 1 cup basmati rice (to be ground into flour)
- 1 inch piece fresh ginger
- 4 cloves garlic
- 1/4 tsp red chilli powder
- 1/2 tsp cumin powder
- 1 pinch orange or red food coloring
- Black Pepper
- 1 tsp salt
- 1 tbsp lemon juice
- 2-3 green chilies
- fresh mint leaves (for garnish)
- 2 cups vegetable oil, for deep frying
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/4 tsp garam masala
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Amritsari Machi Punjabi Indian Fish? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Amritsari Machi Punjabi Indian Fish
- Soak 1 cup basmati rice in water for 30 minutes.
- Drain the rice thoroughly and spread on a clean paper towel to dry completely.
- Grind the dried rice into a fine powder using a blender or food processor.
- Set the rice powder aside.
- In a blender, combine 1-inch ginger, 4 cloves garlic, 2-3 green chilies (adjust to your spice preference), 1 tsp salt, a pinch of orange or red food coloring, 1 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp chili powder, and 1/4 tsp garam masala. Blend into a smooth paste, adding a little water if needed.
- Add the rice powder to the spice paste. Gradually add water to create a thick, but pourable batter.
- This is your fish marinade. Set aside.
- Clean 1 lb of firm white fish fillets (such as cod, tilapia, or basa). Cut into 2-inch pieces.
- Rub 1 tbsp lemon juice over the fish pieces and let it marinate for 30 minutes.
- Add the fish pieces to the prepared marinade, ensuring they are evenly coated.
- Marinate for another 30 minutes.
- Heat about 2 cups of vegetable oil in a wok or large skillet over medium-high heat.
- Carefully add the marinated fish pieces to the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per side.
- Remove the fried fish and place it on a paper towel-lined plate to drain excess oil.
- Garnish with fresh mint leaves.
- Serve hot with hot rotis or naan bread.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
7g
Fat
2g
Carbs
12g
