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Amritsari Macchi

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Published under: Fish

A delicious deep fried fish made in Amritsari style.  Serve as a starter or as a snack.
Amritsari Macchi (Amritsari Fish Fry)

Fish – 500 gms, boneless, cut into medium pieces
Besan Flour – 1 1/2 tblsp
Ginger Garlic Paste – 3 to 4 tsp
Red Chilli Powder – 1/2 tsp
Carom Seeds – 1 1/2 tsp (Ajwain)
Asafoetida – 1/2 tsp
Black Peppercorns – 2 tblsp
Cumin Seeds – 2 tblsp
Sea Salt – 2 tblsp
Mint Leaves – 2 to 3 tsp, dry
Tartaric – 1/2 tsp
Amchur – 75 gms (Dry Mango Powder)
Ginger Powder – 2 tsp
Yellow Chilli Powder – 1/2 tblsp
Salt as per taste
Oil as required

1. In a small bowl, combine the besan, ginger garlic paste, red chilli powder, 3/4 tsp carom seeds, 1/4 tsp asafoetida powder with 4 to 6 tblsp of water.
2. Mix well to make a thin batter.
3. Rub this on the fish fillets and keep aside to marinate for 15 to 30 minutes.
4. Mix the remaining ingredients, except oil, and grind to make a fine powder.
5. Transfer this to a bowl.
6. Meanwhile, heat oil in a pan over medium flame.
7. Deep fry the fish till golden brown.
8. Remove and drain the excess oil.
9. When cool, make a slit down the middle along the length and 4 slits across the breadth.
10. Re-heat the pan and deep fry the fish again till golden and crusty.
11. Remove and drain.
12. Sprinkle the powder (step 4) over the fish and serve hot.

image via flickr

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