Amritsari Fish with a Kazakh Twist

Ingredients

In this adaptation of Amritsari Fish to Kazakh cuisine, the original Indian spices are combined with Kazakh spices such as dill, paprika, and black pepper. The traditional gram flour coating is enhanced with rice flour to achieve a crispier texture. The dish is deep-fried until golden brown, resulting in a visually appealing and flavorful fish dish with a unique Kazakh twist. We alse have the original recipe for Amritsari Fish, so you can check it out.

• 500g (1.1 lb) fish fillets, cut into pieces 500g (1.1 lb) fish fillets, cut into pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon dill 1/2 teaspoon dill
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (120g) gram flour 1 cup (120g) gram flour
• 1/4 cup (30g) rice flour 1/4 cup (30g) rice flour
• Vegetable oil, for deep frying Vegetable oil, for deep frying
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the yogurt, ginger-garlic paste, lemon juice, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to form a marinade.
2. 2.
   Add the fish fillets to the marinade, ensuring they are well coated. Allow them to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   In a separate bowl, combine the gram flour, rice flour, dill, paprika, black pepper, and salt. Mix well to form the coating mixture.
4. 4.
   Heat vegetable oil in a deep pan or skillet over medium heat.
5. 5.
   Take each marinated fish fillet and coat it evenly with the gram flour mixture, pressing gently to adhere the coating.
6. 6.
   Carefully place the coated fish fillets into the hot oil and fry until golden brown and crispy, turning them once to ensure even cooking. This should take approximately 4-5 minutes per side.
7. 7.
   Once cooked, remove the fish fillets from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Amritsari Fish with a Kazakh Twist hot, garnished with fresh herbs and accompanied by mint chutney or tartar sauce.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of good quality. You can use any firm white fish such as cod, haddock, or tilapia for this recipe.
• Gram flour — Also known as chickpea flour, gram flour adds a unique flavor and texture to the dish. If unavailable, you can substitute it with all-purpose flour or rice flour.
• Kazakh spices — Dill, paprika, and black pepper are key ingredients in this recipe. They add a distinct Kazakh flavor to the dish. Adjust the amount of spices according to your preference for heat and flavor.

Tips & Tricks

• For an extra crispy coating, refrigerate the coated fish fillets for 15-20 minutes before frying.
• Serve the Amritsari Fish with a squeeze of lemon juice for a tangy kick.
• Experiment with different Kazakh spices to customize the flavor profile of the dish.
• If you prefer a milder version, reduce the amount of red chili powder in the marinade.
• To make the dish healthier, you can bake the fish fillets instead of deep-frying them.

Serving advice

Serve the Amritsari Fish with a Kazakh Twist as an appetizer or main course. Garnish with fresh herbs such as cilantro or parsley for added freshness. Accompany the dish with mint chutney or tartar sauce for a delightful contrast of flavors.

Presentation advice

Arrange the golden-brown fish fillets on a platter, garnished with fresh herbs. Serve with a side of mint chutney or tartar sauce in a small bowl for dipping. For an elegant touch, you can place the fish fillets on a bed of lettuce leaves.