Fish Amritsari

Named after the city where it originated, this easy fried fish dish is a great appetizer or side dish to complement the main course.

Ingredients

• 3 tablespoons ginger paste
• 3 tablespoons garlic paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon carom seeds
• 1 teaspoon chili powder
• Dash salt, or to taste
• 2 tablespoons lime juice
• 1 1/2 cups Bengal gram flour
• 2 1/4 pounds firm fish such as sole or salmon, cut into medium-thick slices
• Oil, for frying
• 2 tablespoons lemon juice, optional, for serving
• 1 lime, cut into wedges, optional

Steps to Make It

1. Mix the ginger and garlic pastes, spices, salt, lime juice, and gram flour in a large, shallow dish until it forms a thick paste.
2. Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for 1 hour.
3. In a wide, flat pan, heat enough oil to shallow fry the fish till each piece is golden and crisp on both sides.
4. Serve hot, arranged in a platter. Squeeze lemon juice over the pieces just before serving. Garnish with lime wedges.