Simple Way to Make Award-winning Amritsari fish fry
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Make Super Quick Homemade Amritsari fish fry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Amritsari fish fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Amritsari fish fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Amritsari fish fry is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Amritsari fish fry estimated approx 45 mins.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Amritsari fish fry using 18 ingredients and 5 steps. Here is how you cook that.
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Ingredients and spices that need to be Take to make Amritsari fish fry:
- For first marination
- 400 g basa fish fillet cube pieces
- 2 tsp hung curd
- 1 tsp lemon juice
- 2 tsp ginger garlic paste
- 1-1/2 tsp green chilli paste
- 1 tsp onion paste
- as taste Salt
- For Second marination
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp crushed ajwain/ carom seeds
- 1 tsp red chilli powder
- 1/4 tsp kasuri methi
- Other ingredients
- 2 tsp besan
- 2 tsp corn flour
- As required Oil for fry
Steps to make Amritsari fish fry
- Do first marination with ingredients under first marination. Keep it for 20 mins.
- Then add rest of ingredients under second marination and keep it for another 10 mins.
- Then add rest of ingredients and fish coated with all masala.
- Fry in medium flame with time until out side become little crust.
- Soaked extra oil with paper towel.
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