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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.
For 4 servings
Marinate the Fish
Shallow Fry the Fish
Prepare the Gravy Base
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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.
This punjabi recipe takes 50 minutes to prepare and yields 4 servings. At 343.92 calories per serving with 27.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Finish the Gravy
Combine and Simmer
Garnish and Serve
Add 1/2 tsp of black pepper powder along with the other spices and increase the number of green chilies to 3-4 for extra heat.
For a richer, creamier texture, add a paste of 10-12 soaked cashews along with the tomato puree and cook until oil separates.
For a smokier flavor, marinate the fish as per the recipe but grill or bake it in a tandoor/oven until cooked. Add the cooked fish tikka to the gravy at the end.
Fish is an excellent source of omega-3 fatty acids, which are crucial for supporting brain health, reducing inflammation, and promoting a healthy heart.
This dish provides a significant amount of lean protein, essential for muscle repair, growth, and overall body function, helping you feel full and satisfied.
Spices like turmeric, ginger, and garlic used in the curry have powerful anti-inflammatory and antioxidant properties that help strengthen the immune system.
Ajwain (carom seeds) used in the marinade is well-known in Indian cuisine for its digestive properties, helping to prevent indigestion and bloating.
One serving of Amritsari Fish Curry contains approximately 330-380 calories. This is an estimate and can vary based on the type of fish and the amount of oil used.
Yes, it can be a healthy dish. Fish is an excellent source of lean protein and heart-healthy omega-3 fatty acids. The spices used have anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil used for frying.
It's best to consume it fresh. However, you can prepare the gravy a day in advance and store it in the refrigerator. When ready to serve, heat the gravy, shallow-fry the fish, and simmer them together for a few minutes.
This curry pairs wonderfully with steamed basmati rice, jeera rice, or Indian breads like naan, tandoori roti, or laccha paratha. A side of pickled onions (sirke wale pyaaz) and a simple green salad also complements it well.
Curdling usually happens if the heat is too high or if the curd is added directly from the fridge. To prevent this, always lower the heat to a minimum, use room temperature curd that has been whisked well, and stir continuously for 2-3 minutes after adding it to the masala.
Yes, you can use frozen fish. Make sure to thaw it completely and pat it dry with paper towels to remove any excess moisture before marinating. This ensures the fish fries up nicely and doesn't become watery.