Benares

Taste Festivals recipes Macchi Amritsari deep fried fish goujons in batter recipe

Taste Festivals
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Date Published:
19/12/2007

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The secret to Atul Kochhar's fish goujons is in the batter: it's divine. From Atul's restaurant Benares for Taste of London.

Serves 4

Ingredients

For the fish

  • four 100-120g fillets of fish (sea bass, bream, etc)
  • 1 tbsp lime juice
  • ¼ tsp salt
  • 250ml oil
  • 1 tsp chaat masala powder

For the batter

  • 1 tbsp ginger and garlic paste
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder or crushed black pepper
  • ¼ tsp garam masala powder
  • ½ tsp mango powder
  • ¼ tsp ajwain seeds (optional)
  • 100g chickpea or gram flour
  • 1 tbsp cornflour
  • 120ml sparkling mineral water

Method: How to make macchi amritsari

1. Pour the lime juice over the fish and sprinkle it with the salt. Reserve in a cool place for 20 minutes.

2. Combine all the dry ingredients for the batter and beat them with the sparkling mineral water.

3. Wipe the fish with kitchen paper to remove excess moisture. Place fillets in the batter and leave for 10 minutes.

4. Heat the oil in a wok and deep-fry the fillets over medium heat until crisp. Drain them on kitchen paper and sprinkle with the chaat masala powder. Serve with a leafy salad.

Taste Festivals

Recipe © courtesy of Atul Kochar at Benares

To find out more about Taste Festivals and to buy tickets visit the Taste Festivals website.

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