Culinary Fusion Recipes by Chef Maneet Chauhan
Ingredients
Fish and Marinade
1/4 cup malt vinegar
1 teaspoon grated ginger
1 teaspoon pepper
1/2 teaspoon ajwain
1 teaspoon salt
2 pounds (1 kg) skinless Alaskan cod, cut into medium chunks
Batter
1 cup besan (chick-pea flour)
1/2 cup rice flour
1 teaspoon ginger paste
2 teaspoons garlic paste
1/2 teaspoon ajwain
1 teaspoon chili powder
2 tablespoons kasoori methi
1 teaspoon baking powder
Salt to taste
Ice water
Vegetable oil for frying
Malt vinegar
Masala Aloo Chips
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
5 dried whole red chiles
1 tablespoon amchur
1/2 teaspoon coarse salt
4 medium potatoes
Salt to taste
Vegetable oil for deep-frying
Preparation
Amritsari Fish
• For the marinade, combine the vinegar, ginger, pepper, ajwain and salt in a bowl and mix well. Add the fish. Marinate for 30 minutes. Remove the fish from the marinade and pat dry.
• For the batter, combine besan, rice flour, ginger paste, garlic paste, ajwain, chili powder, kasoori methi, baking powder and salt in a bowl. Stir in ice water until the consistency of pancake batter is reached. Coat the fish with batter. Let stand for 15 minutes.
• Heat oil in a large skillet to 360 degrees. Fry the fish until golden brown. Serve hot with malt vinegar, salt and Masala Aloo Chips (recipe follows).
Makes 6 servings.
Aloo Chips
• For the masala, toast the cumin in a small skillet over medium-high heat until fragrant. (You can use whole cumin seeds if you prefer.) Combine the cumin, ginger, chiles, amchur and salt in a spice grinder or blender. Process to a powder.
• For the chips, slice the potatoes paper-thin into a bowl of cold water. Drain and rinse, then refill the bowl with water. Add the salt and potatoes. Let stand for 30 minutes. Drain, rinse and drain again.
• Heat oil in a deep-fryer to 365 degrees. Fry the potatoes in small batches until golden. Remove them immediately as they turn golden. Drain on paper towels. Season.
