Amritsari Fish

Amritsari Fish
Amritsari Fish
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 275 gms boneless rawas (cut into one & half inches)
  • Oil for deep frying
  • salt
  • 1 tsp red chilly paste
  • 1/2 juice of lemon
  • 1 tsp Ginger paste
  • 1 tsp garlic paste
  • pinch carom seeds
  • 1 tsp vinegar
  • 2 tsp gram flour
  • 1 tsp refined flour
  • pinch Turmeric powder
  • 1/2 tsp Red chili powder
  • 1/2 tsp chaat masala + to sprinkle
  • 1/4 tsp chopped Garlic
  • 2 tbsp eggless mayonnaise
  • 2 tbsp coriander-mint chutney

Heat sufficient oil in a kadai."

Place fish in a bowl, add salt, red chilli paste, lemon juice, ginger paste, garlic paste and mix well and marinate for 30-45 minutes."

Add carom seeds, vinegar, gram flour, refined flour, turmeric powder, red chilli powder, chaat masala, garam masala powder and mix with hand. Add a little water if necessary."

The fish pieces should be well coated but the masala should be thick."

Gently slide in each fish pieces into hot oil and deep till deep golden. Drain on absorbent paper and sprinkle a little chaat masala over them."

To make the dip put eggless mayonnaise and coriander-mint chutney in a bowl and mix well. Pass the mixture through muslin cloth into another bowl. "

Serve fish hot with the dip."

  • Apply salt to fish and rinse it well. Drain thoroughly.  Mix all the ingredients except oil and apply to the fish so it marinates well.
  • It’s always nice to serve fried fish with Onion wedges.
  • Squeeze half a lemon on top of the fried fish as it helps digestion.

Chicken Lollipops

Learn how to make Chicken Lollipop a popular and delicious chicken starter recipe

Chicken Lollipos
Chicken Lollipos
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4-5
  • 8 whole chicken wings
  • 3/4 teaspoon garlic paste
  • 1/2 teaspoon red chilli paste
  • 1/4 teaspoon light soy sauce
  • 1/2 teaspoon white vinegar
  • Pinch of white pepper powder
  • Salt to taste
  • 1/4 cup refined flour
  • 1/4 cup cornstarch
  • 1 egg
  • Oil for deep frying

Clean and wash the chicken wings. Cut off the wingtips, remove the thin bone and pull the flesh to one end of the thick bone to make a ‘lollipop’."

To make the marinade, put the garlic paste, one teaspoon red chilli paste, soy sauce, vinegar, white pepper powder and salt in a large bowl and mix well. Add the chicken wings, mix well and keep the bowl in the refrigerator to marinate for two hours."

Meanwhile, mix refined flour, cornstarch, egg, remaining red chilli paste and salt in another bowl. Whisk thoroughly, with some water if required, to make a thick batter of pouring consistency. Rest the batter for fifteen to twenty minutes."

Heat oil in a wok, dip the marinated wings in the batter and deep-fry on moderate heat, turning them over frequently, for three to four minutes, or until crisp and golden brown."

Drain on absorbent paper. Serve hot with Sichuan sauce."

  • Chicken wings made into lollipops are available in supermarkets, or ask your butcher to make them for you.
  • Marinate the chicken wings / drummettes in yogurt as it really helps to yield soft and tender chicken when fried or grilled. Keep the mix covered for about 2-3 hours for better results.
  • Ensure that you peel off the skin of the chicken wings / drummettes before margination.