Love fish? Today we're whipping up three irresistible fish starters. Bold, crispy and packed with flavor
Amritsari fish fry, Indo-Chinese fish chili and the classic Parsi delicacy Patrani Machi
Let's get started. First up, the iconic Amritsari fish fry. For this, marinate boneless fish with red chili powder
ginger garlic paste, lemon juice and salt. Let it soak in the flavors for 20 minutes
Then add besan, rice flour, curd, ajwain, egg and chopped coriander to make a thick coating
Now heat oil and deep fry the fish in batches till golden brown and irresistibly crispy
Serve hot, sprinkle some chaat masala, coriander leaves, onion rings and red chilli flakes
A perfect crunchy starter with a zingy dip. Next we're turning up the heat with Indo-Chinese style fish chilli
For this, marinate, slice fish with spices and keep aside for 10 minutes
Now whip up a simple batter, dip the fish in and deep fry till crisp and golden
Meanwhile, mix your sauce ingredients. Soy sauce, vinegar, chili sauce, ketchup, all the good stuff
Now in a hot pan add oil and butter fry chopped chilies garlic and ginger for a minute add diced capsicum and onions saute on high heat Now add your sauce toast in the fried fish and
mix till every piece is coated. Finished with chopped coriander and a sprinkle of
toasted sesame seeds. Spicy, saucy and super addictive. And now a delicate Pasi
classic Patrani Machi. Make a gentle cut in your fish fillet and marinate for 5 minutes
Now for the green masala, blend coconut, coriander, mint, green chilies, garlic, ginger
lime juice and a touch of sugar. Grind it to a smooth chutney. Now cut banana leaves
place the fish in the center and slather the green masala paste generously on both sides
Now wrap the fish tightly and secure with a thread. Then steam for 10-15 minutes until the fish is perfectly tender and infused with all that chutney goodness
Serve it straight out of the leaf, fresh, flavorful and aromatic. From crispy amritsari fish to fiery fish chilli to the herby steamed patrani machi
there's something for every fish lover. Which one will you try first
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