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Amritsari machchi (spiced battered kingfish)

Gary Rhodes from Rhodes Across India
A pungent spice masala sprinkled over at the end adds the finishing touch to Marut Sikha's crisp-coated fish fillets

Amritsari machchi (spiced battered kingfish)

Method

1. Mix together the vinegar, garlic, ginger and salt together in a large bowl. Add the fish fillets and toss them in the mixture. Leave to marinate for 5 minutes.

2. Heat the mustard oil, let it bubble for a few minutes to remove some of its pungency, then allow to cool while you prepare the batter.

3. For the batter: mix all of the ingredients in a bowl and add enough water to give you a thin, smooth batter. Let it stand for 5 minutes.

4. For the machchi masala: mix together all the finely ground spices in a small bowl. Set aside.

5. Return the mustard oil to the heat, and heat to 180C. Dry the fish fillets from their marinade and dip them into the batter. Drop them, a few at a time, into the hot oil and fry until the batter turns crisp and golden. Remove with a slotted spoon and drain on kitchen paper.

6. Serve immediately with a small sprinkling of the machchi masala

About Marut Sikka
Marut Sikka is a restaurateur and food writer whose interest lies in the finer nuances of Indian food. Marut has launched 27 Indian restaurants in his career, each with a unique focus. He is the author of “Indian Flavours”, “Kama Bhog - Foods of Love”, and is soon to release "A Culinary Journey through India's Seasons".

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Serves: 4

Prep: 25 min
Cook: 15 min

Ingredients
1 tbsp white wine vinegar
3 garlic cloves, crushed
1 tsp grated ginger
1/2 tsp Salt
1kg kingfish or sole fillets
mustard oil, for deep frying