Friday, May 4, 2012

Project 365 Days Of Food- Day 34, Amritsari Macchi!

Amritsari Macchi- 
"Undisputedly belongs to the Must Make and Must Taste Category!"- Me thinks:-)

Wow!!! I woke up dreaming of feasting in style on the streets of Amritsar!!! Boy my dreams never disappoint me :-)
My dear vegetarian friends, if at all you are thinking- I am giving you the impression, that it is only the carnivorous who have all the fun :-) Please stick around for more veggie delights which are equally satisfying to pop up on my blog really soon !

2 (1 kg/2 1/4 lb each) Fish fillets(Singhara/Malli/Sole)
washed, pat dried
Mustard Oil for deep-frying
For The Batter:-
45 gm/ 1 1/2 oz of Gram flour
5 1/4 tsp Garlic paste, strained
3 1/2 Tsp Ginger paste, strained
1 tsp Red chili powder
1 tsp Carom seeds
A generous pinch of Asafoetida
Salt to taste
For the Masala:-
65 gms Cumin seeds
65 gms Black peppercorns
60 gms Black rock salt
30 gms Dry mint leaves
2 tsp Carom seeds
1 tsp Asafoetida
100 gms Mango powder
2 tbsp Ginger powder
2 tbsp Yellow chili powder
1/4 tsp tartaric (optional), You can also use lemon juice instead of tartaric acid

*** For the batter-
1. Put all the ingredients in a large bowl. Add 1/4 cup of water and mix to make a thin batter. 
2. Evenly rub the fillets with this batter and reserve in the bowl for 30 minutes.

*** For the masala-
1. Put all the ingredients (except mango powder, salt, ginger powder and yellow chili powder) in a mixer to make a fine powder.
2. Transfer to clean, dry bowl, add the remaining ingredients and mix well. Sieve and keep it aside.
3. Heat the mustard oil in a wok, deep-fry the fish in convenient batches on medium heat until light golden.
4.  Remove and drain the excess oil on absorbent paper towels and cool. 
5. When cool, make one slit down the middle along the length and 4 slits across the breadth.
6. Then reheat the oil and deep-fry the fish again until golden and crusty.
7. Remove and drain the excess oil.
8. Place a Banana leaf or a paper doily on a platter, arrange the fillets on top, sprinkle with the prepared masala and serve with grated radish-in-mint-chutney and lemon wedges.