Tender fish pieces simmered in a robust and tangy tomato-onion gravy, spiced with classic Punjabi flavors like ajwain. A hearty and flavorful main course that pairs perfectly with roti or steamed rice.
Prep20 min
Cook30 min
Servings4
Serving size: 1 cup
344cal
27gprotein
19gcarbs
19g
Ingredients
500 g Rohu Fish (cut into 2-inch pieces, or use any firm white fish like surmai, cod, or tilapia)
2 tbsp Ginger Garlic Paste
2 tbsp Lemon Juice
1 tsp Ajwain (also known as carom seeds)
1 tsp Turmeric Powder
2 tsp Red Chili Powder (adjust to taste)
2 tbsp Besan (also known as gram flour)
1.5 tsp Salt (adjust to taste)
4 tbsp Mustard Oil (for an authentic taste, or use vegetable oil)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Bright, zesty lemon wedges, perfect for garnishing drinks, seafood, salads, and more. This simple guide shows you how to cut a lemon perfectly to add a burst of fresh citrus flavor to any dish or beverage.
About Amritsari Fish Curry, Steamed Basmati Rice and Lemon Wedges
Tangy Amritsari Fish Curry with steamed rice – an aromatic, gut-friendly meal that's simply delicious!
This north_indian dish is perfect for dinner. With 613.38 calories and 32.370000000000005g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 tsp Cumin Seeds
2 pcs Onion (medium, finely chopped)
2 pcs Green Chili (slit lengthwise)
3 pcs Tomato (medium, pureed)
1.5 tsp Coriander Powder
0.25 cup Curd (plain, full-fat, whisked until smooth)
1.5 cup Water (hot)
1 tsp Garam Masala
1 tbsp Kasuri Methi (crushed between palms)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Fish
In a mixing bowl, combine the fish pieces with 1 tbsp ginger-garlic paste, lemon juice, ajwain, 0.5 tsp turmeric powder, 1 tsp red chili powder, besan, and 0.5 tsp salt.
Gently toss to ensure each piece is evenly coated with the marinade.
Cover and set aside to marinate for at least 15-20 minutes.
2
Shallow Fry the Fish
Heat the mustard oil in a wide, heavy-bottomed pan over medium-high heat until it's lightly smoking.
Carefully place the marinated fish pieces in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for 2-3 minutes per side until they are golden brown and about 80% cooked. The besan coating should be crisp.
Remove the fish with a slotted spoon and set aside on a plate.
3
Prepare the Gravy Base
In the same pan with the remaining oil, reduce the heat to medium. Add the cumin seeds and let them sizzle for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor and color of the curry.
Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Cook for another minute until the raw aroma disappears.
4
Cook the Masala
Add the tomato puree to the pan, along with the remaining 0.5 tsp turmeric powder, 1 tsp red chili powder, coriander powder, and 1 tsp salt.
Mix everything well and cook the masala for 8-10 minutes, stirring occasionally. Continue cooking until the mixture thickens and you see oil separating from the sides.
5
Finish the Gravy
Reduce the heat to the lowest setting. Add the whisked curd to the pan.
Stir continuously for 2-3 minutes to prevent the curd from curdling and to create a smooth, creamy gravy.
Pour in 1.5 cups of hot water, stir well to combine, and bring the gravy to a gentle simmer.
6
Combine and Simmer
Gently slide the fried fish pieces into the simmering gravy.
Cover the pan and let it cook on low heat for 5-7 minutes. This allows the fish to cook through and absorb the flavors. Avoid stirring vigorously to prevent the fish from breaking.
Sprinkle the garam masala and crushed kasuri methi over the curry. Give it one last gentle stir.
7
Garnish and Serve
Turn off the heat and let the curry rest for 5-10 minutes for the flavors to meld.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, naan, or roti.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 large Lemon (Choose one that is firm with a bright, unblemished yellow peel.)
Instructions
1
Wash and Roll
Thoroughly wash the lemon under cool running water to remove any wax or residue. Pat it completely dry.
On a countertop or cutting board, press down firmly on the lemon with the palm of your hand and roll it back and forth for 10-15 seconds. This helps to release the juices.
2
Trim the Ends
Place the lemon on a stable cutting board.
Using a sharp knife, carefully slice off about 1/4 inch from both the stem end and the blossom end. This creates flat surfaces for stability.
3
Cut in Half
Stand the lemon on one of its newly cut flat ends.
Slice it directly down the middle, lengthwise, to create two equal halves.
4
Create Wedges
Place each lemon half cut-side down on the board.
Slice each half lengthwise into 3 or 4 equal wedges, depending on your desired size. This will yield a total of 6 or 8 wedges, ready for serving.
