Fish Amritsari

Heat oil in deep fryer or saucepan to 180C.

For the Fish Amritsari, place the lime juice, salt, kasoori methi, ajwain seeds, ginger and garlic into a dish and mix well to combine. Add the fish, mix gently and set aside for 10 minutes.

Place the chickpea flour, bi-carb soda, rice flour, yoghurt, chilli powder, turmeric and soda water into a bowl and whisk until smooth and thick.

Dip the marinated fish into the batter. Lift out and allow the excess to drain off. Fry in the hot oil for 1-2 minutes. Remove from the oil and place onto a wire rack for 5-10 minutes.

Before serving, fry the fish for 30 seconds. Remove from the oil and place on the rack. Sprinkle with chaat masala and salt while still hot. Carefully add the chilli to the oil and fry for 1-2 minutes. Remove from the oil and place onto wire rack.

For the Coriander Chutney, thoroughly wash and dry coriander and roughly chop leaves and stems. Place into a food processor along with remaining ingredients and process until smooth. Pour into a small serving bowl and season to taste.

To serve, pile fish onto a serving board and top with fried chilli. Add onion rings, coriander leaves and sprinkle with chaat masala and chilli powder. Serve with Coriander Chutney and lime wedges on the side.