Fish Tikka Amritsari
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Fish Tikka Amritsari is an iconic and zesty seafood preparation that hails from the bustling streets of Amritsar. This recipe features succulent chunks of river fish (often Singhara or Sole) marinated in a tangy and robust batter made with gram flour, carom seeds (ajwain), and a sharp spicy mix. The fish is either grilled in a tandoor or deep-fried to achieve a magnificent golden-brown crunch while the interior remains melt-in-the-mouth soft and juicy. Known for its distinct citrusy aroma and the cooling hit of ajwain, it is considered one of the finest starters in Punjabi cuisine. It represents the masterful use of local spices to enhance the delicate flavor of fresh fish. Best served piping hot with radish slaw and spicy mint chutney.
Ingredients
Cooking Instructions
Tips & Secrets
- Using Singara or Sole fish is mandatory for achieving the authentic professional-grade Punjabi street-style texture.
- Carom seeds (ajwain) are the soul of this recipe; they not only provide aroma but also aid in the digestion of seafood.
- Always use a thick gram flour coating; if the batter is too thin, it will slide off the fish during the high-heat cooking.
- Frying in mustard oil provides a deeper, more rustic flavor profile compared to regular refined oils.
Nutritional Information(Per 1 portion (200g))
290 kcal
22g
16g
8g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.