Coimbatore - Srinaga - Eighth Stop - Bathinda- Amritsari Fish

If you want to know what this Coimbatore - Srinagar, is all about, start here. The group is still going strong with their walking/running routine. The complaint that most people have for lack of exercise and sometimes even cooking and eating proper foods is that there is no time. While this is partially true, having time or not having is mostly in our hands isn't? While it might look like there are a lot people whose jobs do not give them the flexibility to take time away from their desks, but with a little planning and will power I certainly think regular exercise and proper eating can fit into a schedule.

There are many benefits to exercising with a buddy or a group. There is a group to keep you motivated and you feel responsible for not letting the group down ensures that you get up and exercise daily. While social media and WhatsApp create a lot of social problems, there are definitely benefits when used for purposes like this.

What has worked for me is to get out to exercise very early in the morning. If I postpoe it, the rest of the day's activites take over and it is kind of hard to get motivated. So finding the right time is the first step.

In that journey, the next stop was Bathinda and the dish they chose to make was Amritsari Fish. Ingredients are very similar to making a bonda/bajji was my first thought. Personally I would have replaced besan with just 1/4 the quantity with corn flour to make it lighter. There was no deficiency in taste though, it was pretty delicious but slightly on the heavier side in the stomach.

We used monk fish but any firm fleshed fish will work. I avoid using Tilapia because it is not as flavorful and most of the time the fish is farmed in ways that don't feel right to me but choose the fish as per your preference.

The recipe is based off of this recipe.
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Mix the fish into the masala and get it well coated. Heat oil and start frying in batches.
Remove when golden brown and drain.

Amritsari Fish
Preparation Time:20 minutes
Cooking Time:20 minutes
Ingredients

1. 1 1/2 lbs Monk Fish
2. 1 cup besan (substitute wiht 1/4 corn starch for a lighter coating)
3. 1 tbsp red chili powder
4. 1/2 tsp ajwain (omam) powder
5. 2 tbsp of ginger & garlic paste
6. 1 lime/lemon
7. salt to taste
8. Oil for deep frying

Method

1. Cut the fish into bite sized pieces. Wash and
2. Mix together all the ingredients other than the oil, lemon juice and fish with a hand whisk.
3. Now squeeze the lime juice, break the egg, whisk it together, add the fish and let the pieces be coated.
4. Heat oil in a kadai/wok and add the fish, 3-4 at a time. Let it cook till it becomes golden brown.
5. Remove and drain in a colander. Line with paper towels if needed.

Serve with wedges of lime.

It is a fantastic appetizer. Or can be a side dish for a rice dish. Like what you are reading? Subscribe!