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Explore Winter Special Amritsari Fish Fry Recipe | Chaat Masala & Chutney | अमृतसरी फिश फ्राई | Sanjyot Keer with 161,133 views, 3,000 likes, and 151 comments. Experience the impact of this video content that has captured audience attention.

Sharing the authentic Amritsari Fish Fry recipe, made the perfect way with its signature chaat masala sprinkled on top and the special green chutney served alongside. 🐟✨ Do give this recipe a try. Happy cooking! ❤️🍽️ Our BlendLab - Designed to make everyday kitchen tasks faster, easier, and more enjoyable 🛒 Buy on Amazon: https://amzn.in/d/eAjiCdi 🌐 Curaa Website: https://curaahome.com/products/curaa-blendlab Amritsari Fish Fry Prep time: 20 minutes Cooking time: 15–20 minutes Serves: 3–4 Ingredients SINGHARA FISH | सिंघाड़ा मछली 500 GRAMS GARLIC CLOVES | लहसुन की कलियाँ A HANDFUL WATER | पानी AS REQUIRED First Marinade SALT | नमक A PINCH HING | हींग A PINCH TURMERIC POWDER | हल्दी पाउडर 1/4 TSP Besan Batter BESAN | बेसन 3 TBSP CORN FLOUR | कॉर्न फ्लोर 1 TBSP TURMERIC POWDER | हल्दी पाउडर 1/4 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर A PINCH SALT | नमक A PINCH AJWAIN | अजवाइन 1/2 TSP MUSTARD OIL | सरसों का तेल AS REQUIRED (FOR FRYING) Method Use the tail section of the singhara fish with skin intact. Do not remove the skin, as traditionally the skin is kept on for Amritsari Fish Fry. Cut the fish just behind the tail section to separate it. You will see a natural centre line, cut along this line to divide the piece into three sections. Further cut these into chunky pieces. Repeat until all the fish is cut into similar-sized pieces. Add garlic cloves to a mixer jar with a splash of water and grind into a fine paste. Remove 1 TBSP of this paste into a bowl for the first marinade. To the remaining paste in the jar, add water as required and blend to make a thin garlic water. Keep aside. To the reserved garlic paste, add salt, hing, and turmeric powder. Mix well to form the first marinade. Coat the fish pieces lightly and evenly with this marinade using gentle hands. Set aside for 10 minutes. In a bowl, add besan, corn flour, turmeric powder, Kashmiri red chilli powder, and salt. Gradually add the prepared garlic water little by little to make a thick batter. The batter should be yellow in colour and very thick so it coats lightly and does not absorb excess oil. Crush ajwain between your palms and add it to the batter. Mix well. Allow the batter to rest briefly. Transfer the marinated fish to a large bowl. Ensure all pieces are evenly coated with the first marinade. Heat mustard oil in a kadhai until it starts smoking. Switch off the flame and allow the oil to cool slightly. Once the oil has cooled, coat the fish lightly with the besan batter. The coating should be thin and even. Heat the oil again to medium-high heat (approximately 170°C). Fry the fish in batches without overcrowding. Fry for 3–4 minutes until the fish is cooked through. Remove the fish and let it rest for 10–15 minutes. Increase the oil temperature to approximately 185°C. Flash-fry the fish again for 30 seconds until extremely crisp. Remove and drain excess oil. The Amritsari Fish Fry is ready, crispy on the outside and juicy on the inside. While serving, add a generous sprinkle of the chaat masala Chaat Masala Ingredients: CUMIN SEEDS | जीरा 1 TBSP CORIANDER SEEDS | धनिया के बीज 1/2 TBSP BLACK PEPPERCORNS | काली मिर्च 1 TSP CAROM SEEDS | अजवाइन 1/2 TSP CINNAMON | दालचीनी 1/2 INCH CLOVES | लौंग 2 NOS. SALT | नमक 1/2 TBSP BLACK SALT | काला नमक 1 TBSP GINGER POWDER | सोंठ पाउडर 1 TSP ASAFOETIDA | हींग 1/2 TSP DRY MANGO POWDER | अमचूर पाउडर 1 TBSP YELLOW CHILLI POWDER | पीली मिर्च पाउडर 1/2 TSP Method: Heat a pan on low flame. Add cumin seeds, coriander seeds, black peppercorns, carom seeds, cinnamon, and cloves. Dry roast gently on low flame until aromatic. Switch off the flame and allow the spices to cool completely. Transfer to a spice grinder, add salt, black salt, ginger powder, asafoetida, dry mango powder, and yellow chilli powder. Grind into a fine powder. Set aside. Green Chutney Ingredients: MINT | पुदीना A LARGE HANDFUL FRESH CORIANDER | हरा धनिया A HANDFUL ONION | प्याज़ 1 SMALL SIZED GARLIC | लहसुन 7–8 CLOVES GINGER | अदरक 1 INCH GREEN CHILLI | हरी मिर्च 5–6 NOS. TAMARIND | इमली A SMALL PIECE BLACK SALT | काला नमक 1/2 TSP SALT | नमक TO TASTE ICE CUBE | बर्फ का टुकड़ा 1 NO. WATER | पानी AS REQUIRED Method: Add mint, fresh coriander, onion, garlic, ginger, green chillies, tamarind, black salt, salt, ice cube, and water to a mixer jar. Grind into a coarse chutney. Keep chilled until serving. #yfl #SanjyotKeer #amritsarifishfry#fishfry Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 What is Amritsari Fish Fry 0:32 Fish Prep 3:13 Tips for choosing fish 4:35 Marinades 5:49 Chaat masala 8:51 Green Chutney 10:43 Marinating & Coating 13:21 Frying 14:55 Plating 17:45 Outro 18:33

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