Amritsari Fish

Amritsari Fish by Bubbles Saighal


  1. Boneless Fish – 1 Kg cut into2 inch pieces
  2. Besan – 9 Table spoons
  3. Yoghurt – 3 cups
  4. Lemon Juice – 2 Tablespoons
  5. Ginger Garlic Paste – 6 Tablespoons
  6. Ajwain (carom seeds) – 1 ½ Teaspoons
  7. Red Chilli Powder – 1 ½ Teaspoons
  8. Salt – to taste
  9. Oil for frying
  10. Onion – cut into rings
  11. Mint Chutney


Marinate the fish in the salt, red chilli powder, yogurt and lemon juice for 30 minutes.

Make a thick paste with the besan, ginger and garlic paste and water.

Add the ajwain and the marinated fish to the paste and leave for another 30 minutes. Heat oil in a karahi and fry the fish, a few pieces at a time till golden brown. Drain on a kitchen towel to soak the extra oil. Serve hot with onion rings, lemon wedges and pudina chutney.

The marinade that is left after the fish pieces are removed can be saved and kept in the refrigerator for another use.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

Leave a Reply

Your email address will not be published.