Fried Fish (Amritsari Tali Macchi)
1 cup chickpea flour
1 teaspoon carom seeds
1 teaspoon red chili powder
2 tablespoons Ginger-Garlic Paste (see recipe on page 13)
1½ tablespoons lemon juice
Table salt, to taste
Water, as needed
2 pounds whitefish chunks (such as tilapia, catfish, cod)
Vegetable oil for deep-frying
Chaat Spice Mix (see recipe on page 14)
Serves 4
Prep Time: 5 minutes, plus 25 minutes to marinate
Cook Time: 20 minutes
This crispy fish is a North Indian favorite. Named for the holy city of Amritsar, it is served garnished with cilantro leaves and sliced onions.
1. In a large bowl, combine the chickpea flour, carom seeds, red chili powder, Ginger-Garlic Paste, lemon juice, and salt. Add water as needed to make a thick batter. Mix well and make sure there are no lumps.
2. Add the fish pieces to the batter. Combine to ensure that the fish is well coated. Let stand for about 25 minutes.
3. In a deep pan, heat the vegetable oil to 300°. Deep-fry a few pieces at a time until crisp and golden brown. Remove with a slotted spoon (tongs also work well here) and drain on a paper towel. Continue until all the pieces are fried. Discard any remaining batter.
4. Serve immediately, sprinkled with Chaat Spice Mix.
Ugadi — The Day of Creation
Raw or green mangoes hold a special significance during the Indian festival of Ugadi. Ugadi pachchadi, a dish made with jaggery, raw mango pieces, bitter neem leaves, and tangy tamarind, is said to be reflective of one's real life — a combination of sweet, sour, and bitter tastes.
