Amritsari Fish Gravy Recipe
Indulge in the rich and tantalizing flavors of North India with the Amritsari Fish Gravy Recipe, a dish that embodies the essence of Indian coastal cuisine, expertly blending spices and fresh ingredients to create a delightful dinner experience. This recipe is not only flavorful but also offers a delightful combination of crispy marinated fish and a creamy, spiced gravy that will leave your taste buds dancing. Perfectly paired with whole wheat onion-stuffed kulcha, jeera rice, or steamed rice, this dish is sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fish (cutlets) | 300 grams |
| Ajwain (Carom seeds) | 1/4 teaspoon |
| Gram flour (besan) | 1 tablespoon |
| Kashmiri red chili powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Ginger garlic paste | 1 teaspoon |
| Lemon juice | 1 teaspoon |
| Salt | To taste |
| Sunflower oil | 2 teaspoons |
| Curd (Dahi / Yogurt) – beaten | 1/4 cup |
| Water | 1/3 cup |
| Ajwain (Carom seeds) | 1/2 teaspoon |
| Cinnamon sticks (Dalchini) | 2 pieces |
| Green chilies | 2 pieces |
| Fresh red chili | 1 piece |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Cashew nuts | 1/4 cup |
| Homemade tomato puree | 1 tablespoon |
| Onion (chopped) | 1 medium |
| Coriander (Dhania) leaves (chopped) | To garnish |
| Ghee | 2 teaspoons |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | Approx. 350 |
| Protein | Approx. 20 grams |
| Carbohydrates | Approx. 30 grams |
| Fats | Approx. 18 grams |
| Fiber | Approx. 2 grams |
| Sodium | Approx. 800 mg |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Prep Time | 20 |
| Cook Time | 25 |
| Total Time | 45 |
| Servings | 2 |
Instructions
Preparing the Fish
- Begin the Amritsari Fish Gravy by cleaning and washing the fish cutlets thoroughly under running water. Pat them dry with a clean kitchen towel.
- In a bowl, rub salt onto the fish pieces and set them aside for about five minutes to allow the salt to penetrate and season the fish.
- In a separate mixing bowl, combine the ginger garlic paste, lemon juice, carom seeds, gram flour, Kashmiri red chili powder, and turmeric powder. Stir the ingredients well to form a smooth paste.
- Gently add the fish pieces to the marinade and coat them evenly, ensuring that every piece is well-covered. Allow the fish to marinate for at least 30 minutes; this step enhances the flavors and tenderness of the fish.
Cooking the Fish
- After marinating, heat a skillet over medium heat and add the sunflower oil. Once the oil is hot, carefully place the marinated fish pieces onto the skillet.
- Fry the fish until it develops a crispy, golden-red exterior, turning the pieces occasionally for even cooking. This should take about 6-8 minutes, depending on the thickness of the fish cutlets. Once cooked, remove them from the skillet and set aside on a plate lined with paper towels to absorb excess oil.
Preparing the Gravy
- While the fish is cooking, prepare the gravy. Soak the cashew nuts in warm water for about 10-15 minutes until they soften. Once soft, drain and blend the cashews with a little water to form a smooth paste.
- In a large mixing bowl, whisk together the beaten curd, cashew paste, homemade tomato puree, Kashmiri red chili powder, turmeric powder, and water until well combined. Set this mixture aside.
- In a heavy-bottomed pan, heat the ghee over low flame. Add the remaining carom seeds and fry for about a minute until fragrant.
- Next, add the chopped onions and sauté until they turn translucent, approximately 4-5 minutes. Stir in the ginger paste and continue frying for another minute, ensuring that the raw smell disappears.
Bringing it All Together
- Pour the prepared mixture of curd and cashew paste into the pan, along with the chopped green and fresh red chilies. Stir well and allow the gravy to simmer gently for about 5-7 minutes, allowing the flavors to meld together. Taste and adjust the salt according to your preference.
- Once the gravy has thickened slightly, gently add the crispy fish pieces into the pan, ensuring they are coated with the rich gravy. Cook for an additional 2-3 minutes to warm the fish through.
Serving
- To serve, carefully place the Amritsari Fish on a serving dish and pour the luscious gravy on the sides. Garnish with freshly chopped coriander leaves for a burst of color and flavor.
- Enjoy your Amritsari Fish Gravy with Whole Wheat Onion Stuffed Kulcha, Jeera Rice, or Steamed Rice for a complete and satisfying meal that brings the flavors of North India right to your table.
This recipe is a wonderful addition to your culinary repertoire, capturing the vibrant and aromatic essence of Indian cuisine. Enjoy your cooking adventure and savor every delightful bite of this exquisite dish!
