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It seemed like ages since I had made fish at home and once something comes to my mind, it has to be made as soon as possible!! had a pan fried version of the popular Amritsari Fish Fry and I decided to make that. Made a few modifications to the original recipe. I chose to use Cod fillets, since they are easily available and fleshy too. Haddock or any other fish should work just as well. It turned out yummy, cleaned off the plate even before I knew!

This is what you’ll need

Fish fillets: 500gms

Ginger garlic paste: 2tsp

Chilli powder: 2tsp

Turmeric powder: 1/2tsp

Tandoori masala: 2tsp

Amchur (dry mango powder): 1/2tsp

Garam masala: 1tsp

Kasuri methi: 1tbsp

Vinegar: 1tbsp

Besan (gram flour): 3tbsp (dry roasted)

Ajwain (carom seeds): 1tsp

Coriander leaves and lemon wedges to garnish

Salt to taste

Oil: 2tbsp

Let’s get cooking

1. Clean and pat the fillets dry. Make 2 inch pieces.

2. Prepare the marinade by mixing the ginger garlic paste, chilli powder, turmeric powder, tandoori masala, garam masala, kasuri methi, amchur, vinegar, salt and half of the besan in a bowl.

3. Add the fish pieces and mix until well coated. Sprinkle a little water (2-3tbsp) if required. Keep aside for 10 to 15 minutes.

4. Heat the oil in a pan and add the ajwain. Once it sputters add the fish pieces.

5. Let the fish cook for 2 minutes. Sprinkle the besan on top and carefully turn the fish. Fry until evenly brown.

6. Remove from flame and serve hot garnished with coriander leaves and lemon wedges.

Approximate preparation and cooking time: 30 minutes

Serves: 4

* I fried the fish in 2 batches. It made it easier to cook the fish.





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