Amritsari Fish Tikka

Preparation Time 20 minutes

Cook Time 40 minutes

Serves 6 to 8

Ingredients

  • Basa Filet 1 lb. (cut into small 2”x2” pieces approximately)

  • Marinade for the fish

  • Flour mixture for dredging

  • Vegetable Oil 1/2 cup or as needed for shallow frying

  • Egg 1 (whisked)

For the Marinade

  • Caraway Seeds (Ajwain seeds) 1/2 tsp

  • Bay Leaf medium sized 1

  • Green Cardamom 3 to 4

  • Cumin Seeds 1 tbsp

  • Coriander Seeds 1 tbsp

  • Dried Fenugreek Leaves 1 tbsp

  • Red Chili Powder 1 tsp

  • Turmeric Powder 1/2 tsp

  • Ginger Paste 1 tbsp

  • Garlic Paste 1 tbsp

  • Mustard Oil (preferred) otherwise Vegetable oil 2 tbsp

For the Dredging Flour Mix

  • Roasted Chickpea Flour 1/2 cup (Besan)

  • Dried Fenugreek Leaves 1 tsp

  • Caraway Seeds 1 tsp

  • Baking Powder 1/4 tsp

  • Salt

Method

  1. Grind all the ingredients for the marinade in a coffee grinder to a smooth powder.

  2. In a bowl, add the fish pieces, marinade and about 2 tsp of oil and rub it onto the pieces until well coated. Marinate the fish for about an hour.

  3. In a bowl, whisk the egg and keep aside

  4. In another bowl, mix chickpea flour, fenugreek leaves and caraway seeds along with some salt.

  5. In a skillet, heat about 3 to 4 tbsp of oil.

  6. Take the fish piece, dip it in the whisked egg and then dust it with the chickpea flour mixture. Make sure that the fish is thoroughly coated with the flour mixture , in order to achieve the crust and crunch. Gently place the fish on the heated skillet with oil.

  7. Repeat this process with the remaining pieces. Depending on the size of the skillet (10”) at a time cook about five to six pieces. Cook on one side for about 3 to 4 minutes, over low flame and then flip. Cover it with the lid for about 3 minutes, to cook the fish through. Remove the lid and continue coking for 2 to 3 minutes, till it becomes crispy. (Add oil to the skillet as needed)

  8. Take the pieces out and place them on a platter covered with paper towel. The paper towel will soak any extra oil from the fish.

  9. Serve the fish on a bed of onion and cilantro salad, with some lemon wedges. Sprinkle the fish with some “chaat masala”. (you can get this at any Indian grocery store).

Note: to make the onion salad, toss some chopped onions and cilantro in tamarind chutney (you can get Tamarind Chutney at the Indian grocery store)

AppetizersDevanjali LuthraFishkebab, Fishtikka, indianrecipes, FishrecipiesComment