Ingredients

• Bangda fish - 1 kg
• Juice of 4 lemons
• Salt to taste
• Ginger garlic paste - 40 g
• Ajwain - 2 tsp
• Red chilli paste - 1 tbsp
• Besan - 100 g
• Pepper powder - 1 tsp
• Oil - 100 g
• Chaat masala - 1.5 tsp
• A pinch of orange color
• Lemon slices - 2
• Onion slices - 120 g

How to Make Amritsari Machhi Fry

• Cut the fish into slices with the centre bone.
• Marinate fish in lemon juice and salt for 1 hour.
• Drain extra moisture on absorbent paper or cloth after marination to make the fish dry.
• Make a paste of the remaining spices and ingredients and beat to make it smooth.
• Marinate for second time all the pieces of fish for 2 hours.
• Deep fry the fish in oil till crisp.
• Serve hot, garnished with onion slices and lemon.