AMRITSARI MACCHI

Every year, during summer, an apathy towards curries happen. It is not permanent, it is mind and body that craves for coolers. I can survive on watermelons during summers. While doing the same, I start missing fish after 2-3 days. Looking back, when Kolkata faced frequent power cut in summers, we did not enjoy curries. Mom used to feed us yogurt drink / lassi, sugar-lemon juice, lots of watermelons. 

When it came to rice, it was Matar dal  prepared with raw mango or red lentil with fried onion; lemon juice added to it, crisp potato fries, a vegetarian dish and fried fish. In the months of April and May, only sour curries made with tamarind / raw mango were welcome in our family. Those humble dishes served hot tasted heavenly. Our mothers did not have a microwave then, yet they made it sure we eat fresh and hot. In our home, summer or winter, food was always served hot.

Our family had typical Bengali food. This AMRITSARI MACCHI did I learnt way later, I love exploring different cuisines in the restaurants or at someone's place.Yesterday evening I required to cook. I had some fish fillets. The son, his father are not fond of runny curries and I do not like spending an entire evening in the kitchen, it is pretty hot here. Taking all the factors, I found this recipe of fish to be easy, quick, if we can be considerate with the marination time.

INGREDIENTS :

Any firm white fish : 6-7 medium sized pieces [I USED THE SOFTER BASA FILLET]
Bengal Gram Flour : 4-5 tbsp
Cumin Powder : 1 tsp
Coriander Powder : 1 tsp
Carom Seeds : 1/2 tsp
Garam Masala : 1/2 tsp
Chat Masala : 1 tsp
Turmeric Powder : 1 tsp
Chilli Powder : 1 tsp
Salt : As required
Lemon Juice: 1/2 small tea cup
Oil : 4tbsp

METHOD:

Wash the fish pieces thoroughly. Marinate with salt and lemon juice. Keep aside for 2 hours.

Prepare a batter with the gram flour, carom seeds, salt and all the powdered masalas adding water as required.

Discard the extra water from the fish pieces and marinate them in the batter for about an hour.

Heat oil in a pan and deep fry the fish pieces in batches.

Put them on tissue papers to get rid of excess oil.

Usually these are served as an appetiser, I served them as main course along with turmeric rice and salad.