Da Vinci might argue that in simplicity lies the ultimate sophistication, to the common man, simplicity could also be well be earthy, wholesome and just a touch loud. Just like the zippy Fish Amritsari. Bursting with spices, colour and tang, this orange-yellow double fried piece of crisp fish is a party in your mouth. Meant to be redolent of the colours of basant or spring, this a dish as fresh as the season it is inspired by.
How it came to origin … Nobody has clear evidence .. But Punjab is the land of Five rivers … so Fish was easily available … as People how to cook in Tandoor so Tikka was possible out of every thing … Hence the Amritsari Fish Tikka … Easy yet very Tasty …
- 1 kg fish (any fish e.g. Salmon/ Sol / Bhetki / Single Bone fish) cut into medium-thick slices in a square formation is preferable
- 3 tsps ginger paste
- 3 tsps garlic paste
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp carom seeds (ajwain)
- 1 1/2 tsp chilli powder
- Salt to taste
- Chaat Masala (optional) to sprinkle
- Juice of 1 lemon
- 3 tbsps bengal gram flour /besan
- 2 tbsps hung curd
- Lemon wedges
- Mix all the ingredients except the fish and lime wedges in a large, shallow dish. Form a thick paste
- Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for at least 1-2 hours
- Arrange the fish pieces on skewers – maximum of 4 on a skewer
- Preheat the oven for 10 minutes @ 200 degrees
- Place the skewers on the grill plate and spray some oil on the pieces. Now grill fish on high temperature till each piece is golden and crisp on both sides.
- Serve hot, arranged in a platter. Squeeze lemon juice and sprinkle Chaat Masala over the pieces just before serving. Garnish with thin slices of lemon wedges.