Amritsari Fish

Fried fish with gram flour and carom seeds
  1. Cut the fish into thick batons and marinade with ginger/garlic paste, deggi mirch, lemon juice, salt and carom seeds.  Put to one side.
  2. Make a batter of gram flour and sparkling water, adding a pinch of salt and turmeric.
  3. Heat the oil in a fryer, coat the fish in the batter and deep fry until golden brown and crisp.  Serve with mango chutney

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  • 300g/11oz fish (such as cod, cut into fingers without the skin)
  • ½ tsp carom seeds
  • 1 tsp red chilli powder                
  • ½ tsp ginger/garlic paste            
  • Salt to taste
  • ½ lemon, juiced     
  • 150g gram flour                
  • Sparkling water
  • A pinch turmeric powder
  • Fresh coriander, chopped
  • Oil, for frying