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Amritsari fish is one of India's most loved and desirable fish dishes. The legendary fish dish is made with the freshwater fish varieties of the meeting point of the three rivers- Beas, Sutlej and Ravi. Although the dish is relatively easy to make, there are some meticulous details that one needs to keep in mind to bring out the dish's best flavours, aromas, and texture. Hence, to help you make an authentic plate of Amritsari fish tikka, we answer some common questions.
Which variety of fish should I use?
It is always advisable to use sole fish or Singhara for making Amritsari fish. In case of unavailability, you can use any other freshwater fish. Make sure you use boneless fish for the dish.
How can I eliminate the fishy smell from the dish?
First, add a tablespoon of lemon juice to the marinade to eliminate the fishy smell. It will improve the texture of fish pieces and make them softer too.
I don’t have tandoori masala at home. Can I still make the dish?
You don’t need to have store-bought tandoori masala for making Amritsari fish at home. Instead, you can make your spice blend with ginger powder, garlic powder, kasuri methi, nutmeg, black cardamom, cinnamon, cloves, mace, cumin seeds and coriander seeds.
Why do I need to add mustard oil to the marinade?
Mustard oil will add a rustic flavour note to your marinade. You can also skip adding mustard oil to the marinade. However, you will miss out on the authentic Punjabi flavour note.
Do I need to marinate the fish beforehand?
Yes, marinate the fish pieces and keep them aside for 30 minutes.
What should I serve along with the fish?
You can serve the Amritsari fish with onion rings, coriander and mint chutney on the side.
We hope we have answered some essential queries to help you make the fish dish at home. Do not forget to try the detailed recipe and let us know how you like it.
