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.

Lasuni Paneer Tikka

Lasuni Paneer Tikka is one of the best paneer recipes that can be served as a starter. Learn the step by step ways to cook Lasuni Paneer Tikka by chef Afraz Shaikh.

Lasuni Paneer Tikka
Lasuni Paneer Tikka
  • PREP TIME 1 MINS
  • COOKING TIME 5 MINS
  • SERVES 2-3
  • 850 gms cottage cheese (paneer), cut into 1 inch cubes
  • 2 tbsp garlic (lasun) paste
  • 3 teaspoons tandoori masala
  • 1/2 cup Hung yogurt
  • 2 tbsp fresh cream
  • 1 tbsp chopped Garlic
  • 1 green chilli, finely chopped
  • 2 tbsp chopped fresh coriander leaves Salt to taste
  • 1/2 teaspoon Turmeric powder
  • 2 teaspoon Red chilli powder
  • 1 teaspoon carom seeds (ajwain) powder
  • 1 teaspoon chaat masala
  • 3 tbsp roasted gram flour (besan)
  • 1 teaspoon vinegar
  • 1 tbsp Mustard oil
  • Oil for greasing
  • Chaat masala for sprinkling
  • Salad for serving

1. Slit the cottage cheese cubes without cutting through."

2. Mix together 1 tablespoon garlic paste and 2 teaspoons tandoori masala in a bowl and apply the mixturebetween the slits of cottage cheese cubes."

3. To prepare marinade, mix together hung yogurt, cream, chopped garlic, remaining garlic paste, green chilli, coriander leaves, salt, turmeric powder, chilli powder, remainingtandoori masala, carom seed powderand gram flour in a bowl. Add vinegar and mustard oil and mix well. "

4. Add the prepared cottage cheese cubes to the marinade and mix well. Refrigerate to marinate for 1-1½ hours."

5. Preheat oven to 200° C."

6. Grease a baking tray with some oil and place the marinated cottage cheese cubes. Put the tray into the preheated oven and bake for 6-8 minutes."

7. Sprinkle chaat masala on top and serve hot with salad."

Cooking Tips
  • While making Paneer Curries, Paneer should always be added at the last stage of the dish. Once the dish is done, then add paneer cubes or chunks and gently mix the paneer with the gravy base or mixture.  Cook for 1 minute.  Don’t overcook for more time as the paneer will become rubbery and hard.
  • You can also fry the paneer in oil and then add it to the dish. While frying ensure that the oil is hot moderately before you add the paneer cubes to the pan.  Fry till it becomes light brown.  Don’t over fry it as it may become hard.