How to make Amritsari Fish - Boneless fish marinated in yogurt and spices and deep fried.

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Boneless fish (हड्डी रहित मछली), Malt vinegar (माल्ट विनेगर / सिरका )

Cuisine : Punjabi

Course : Snacks and Starters

Amritsari Fish Recipe Card

Amritsari Fish

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Amritsari Fish Recipe

  • Boneless fish cut into 1½ inch cubes specially surmai 600 grams

  • Malt vinegar 1 cup

  • Malt vinegar 1/2 cup

  • Yogurt 1/2 cup

  • Egg 1

  • Carom seeds (ajwain) 1 teaspoon

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Red chilli powder 1 tablespoon

  • Ginger paste 2 tablespoons

  • Garlic paste 2 tablespoons

  • Oil to deep fry

  • Chaat masala 1 teaspoon

  • Lemon wedges 6-8


Step 1

Marinate the fish cubes in vinegar for twenty minutes. Remove from the vinegar and pat them dry.

Step 2

Make a batter of gram flour, yogurt, egg, carom seeds, salt, lemon juice, red chilli powder, ginger paste and garlic paste.

Step 3

Keep the fish cubes in this marinade for about twenty minutes. Heat sufficient oil in a kadai and deep-fry the fish till golden brown and crisp.

Step 4

Drain on absorbent paper. Serve hot, sprinkled with chaat masala and lemon wedges.