Amritsari Machchi
Rich with signature Punjabi twist, Amritsari Macchi has a crispy texture, giving way to yummy spices and is a must-try for seafood lovers. We use basa fish in this positively drool-worthy, boneless preparation, but you are free to use your fish of choice. Marinate the fish with rich spices of ajwain, red chilli, and ginger garlic paste to tenderise it, and coat it with besan before you grill it to a golden colour. Top with a sprinkle of chat masala and a drizzle of lemon, and pair it with mint chutney for a lip-smacking time!
"Tangy fish with a Punjabi touch"
"Tangy fish with a Punjabi touch"
Prep Time
4 mins
Cook Time
10 mins
Serving Size
2
Ingredients
- 200 gms Basa Fish
- 1 tbsp Ginger Garlic Paste
- 1 tsp Red Chilli Powder
- 1 tsp Ajwain (Carom Seeds)
- 80 gms Gram Flour (Besan)
- 50 gms Curd
- Salt to taste
- Mustard Oil for brushing
Method
- Marinate the fish with salt, ginger garlic paste, red chilli powder, ajwain, gram flour, curd, and mustard oil. Mix it well, heat the magic tawa on OFC H1 mode, and place the fish on the tawa.
- Cook the fish for 8-10 minutes. Turn after 6 minutes to cook evenly on both sides.
- Sprinkle a little chat masala and serve hot with a lemon wedge.
