AMRITSARI FISH AND CHIPS

INGREDIENTS

Fish of your choice 500 gm

Gram Flour 1 cup

Carom Seed1 tsp

Red Chili Powder1 tsp

Crushed Black Pepper1 tsp

Ginger Garlic Paste1½ tbsp

Egg1

White Vinegar2 tbsp

Lemon Juice1 tbsp

Saltto taste

Chilled Waterfor batter

Oilto deep fry

Fresh Mint sprigsfor garnish

Chaat masala, potato

wafers, lemon wedgesto serve

MINT CHUTNEY

Mint Leaves1½ cup

Coriander Leaves1 cup

Yogurt½ cup

Green Chillies1-2

Garlic Cloves3-4

Ginger1 piece

Lemon Juice2 tsp

Roasted Cumin Powder1 tsp

Amchur1 tsp

Chaat Masala tsp

Rock Salt1 tsp

PREPARATION:

Marinate the fish fillets in vinegar, crushed black pepper, 1 tsp oil and a little sprinkle of salt and keep aside for 15-20 minutes. Then mix together gram flour, chili powder, salt and carom seed in a bowl. Crack in the egg, ginger garlic paste and mix together to make a thick batter, add about 4 extra tbsp of chilled water and make a smooth batter. Drain the excess liquid from the marinated fish and then add the prepared batter to the fish and completely coat the fillets with the batter. Leave for 5 minutes mean while heat the oil to fry. When the oil is hot enough, check by dropping a small dollop of batter if it hits back the surface immediately then the oil is ready. Deep fry the batter smeared fillets until crispy and golden on all side. Drain on a kitchen tissue, garnish with fresh coriander and serve hot with a sprinkle of chaat masala alongside potato wafers, lemon wedges and mint chutney.

MINT CHUTNEY

Combine mint leaves, coriander leaves, ginger, garlic and green chillies and grind them to a smooth paste. Add very little water if required. Beat some yogurt in a bowl and add lemon juice, roasted cumin powder, rock salt, dry mango powder (Amchur) and chaat masala. Now add the paste of mint and coriander leaves and beat to mix everything to a smooth paste.

(Courtesy: Chef Pawan Bisht, Verandah Moonshine)