Punjabi cuisine
Amritsari Machhi
Crispy spiced fish from the streets of Amritsar — marinated in ajwain, ginger-garlic and gram flour, deep-fried in mustard oil for that iconic golden crust.
Why cold press mustard oil?
Mustard oil's high smoke point (480°F) makes it ideal for deep frying. It creates a crispier crust than vegetable oil and imparts a subtle pungency that defines authentic Amritsari fish.
Ingredients
- 500g firm white fish (sole or basa), cut into pieces
- 4 tbsp Dune Aura Cold-Press Mustard Oil (for frying, use more)
- 3 tbsp gram flour (besan)
- 1 tbsp rice flour
- 1 tsp ajwain (carom seeds)
- 1 tsp red chilli powder
- 1 tsp ginger-garlic paste
- ½ tsp turmeric
- Juice of 1 lemon
- Salt to taste
Step-by-step method
- 1
Mix gram flour, rice flour, ajwain, chilli powder, turmeric, ginger-garlic paste, lemon juice and salt.
- 2
Add 1 tbsp mustard oil to the batter — this makes the coating crispier.
- 3
Coat fish pieces well. Rest 20 minutes.
- 4
Heat mustard oil in a deep kadai to 180°C.
- 5
Fry fish in batches 4–5 minutes until golden and crisp.
- 6
Drain on paper. Serve immediately with green chutney and sliced onions.
Pro tip
Adding mustard oil to the batter itself is the Amritsari secret — it creates a lacquer-like crust.
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