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Machhi Amritsari Recipe
|Fish fillets||14 Ounce (any firm white fish)|
|Ginger paste||1 Teaspoon|
|Garlic paste||1 Teaspoon|
|Fresh lemon juice||1 Teaspoon|
|Tandoori masala||2 Teaspoon|
|All purpose flour||3 Tablespoon|
|Garam masala||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Carum seeds||1⁄2 Teaspoon (optional)|
|Hot chili pepper/Cayenne pepper||1⁄2 Teaspoon|
|Vegetable oil||2 Cup (32 tbs) (for deep-frying)|
Calories 1162 Calories from Fat 999
% Daily Value*
Total Fat 113 g173.9%
Saturated Fat 14.4 g71.8%
Trans Fat 0 g
Cholesterol 65.6 mg
Sodium 730.9 mg30.5%
Total Carbohydrates 22 g7.2%
Dietary Fiber 0.98 g3.9%
Sugars 0.3 g
Protein 19 g38.6%
Vitamin A 0.7% Vitamin C 3.7%
Calcium 8% Iron 5.6%
*Based on a 2000 Calorie diet
Rub with the ginger, garlic, lemon juice, tandoori masala, and salt.
In a small plastic bag, mix together all the remaining ingredients except the oil.
Place 3-4 pieces of fish in the bag and shake well to coat each piece with the flour mixture.
Remove the coated pieces and repeat with the remaining pieces of fish.
Heat the oil in a wok or deep pan.
Fry the fish in batches until crisp and golden in color.
Drain on paper towels and keep warm.
Serve as soon as they are all fried.
Serve plain or with dahi pudina chutney .
The fish can also be served as a main course with dal, kheera pudina raita and rice, or with mashed potatoes and a salad of your choice.