📍 Where this dish comes from: Agra · Taj Mahal
Discover the history of this region →
Discover the history of this region →
Fish Amritsari comes from the Golden Temple city — a landlocked city that made fish its own through a legendary spice rub and frying technique. It is served on every street in Amritsar and eaten with green chutney, raw onion rings, and lemon. From the banks of the Punjab comes Punjab’s greatest seafood dish: firm fish fillets wrapped in a fiery, golden batter perfumed with ajwain that shatters with a crack and reveals sweet, flaky flesh that begs for raw onion, a wedge of lemon, and absolutely nothing else.
What You’ll Need
Servings: 4 servings
Calories: 270kcal
Ingredients
- 600 g firm white fish fillets
- 1 tbsp ginger-garlic paste First Marinade
- 1 tsp red chili powder First Marinade
- 1/2 tsp turmeric First Marinade
- 1 tbsp lemon juice First Marinade
- Salt First Marinade
- 1/4 cup almond flour Batter
- 2 tbsp psyllium husk Batter
- 1 tsp red chili powder Batter
- 1/2 tsp ajwain (carom seeds) Batter
- Salt Batter
- Water to batter consistency Batter
- Ghee for frying Batter
Instructions
- Marinate fish in first marinade 20 minutes.
- Prepare thick batter.
- Pat fish dry; coat in batter.
- Heat generous ghee in a heavy pan.
- Fry fish 3–4 minutes per side until deep golden.
- Drain on kitchen paper.
- Serve with lemon wedges and mint chutney.
Nutrition
Serving: 1serving | Calories: 270kcal | Protein: 32g | Fat: 14g | Fiber: 2g
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Health Benefits
- White fish provides tryptophan, a precursor to serotonin involved in mood regulation.
- Ajwain (carom) contains thymol, studied for its antimicrobial properties and traditionally used to support digestion.
- Frying in ghee rather than seed oils reduces the formation of oxidized polyunsaturated fats compared to high-PUFA oils.
Pairs Well With
- Kachumber Salad
- Keto Raita