Lockdown Recipe: Quick And Easy Amritsari Macchi Recipe You Can Try At Home (Watch Recipe Video)

A visit to Amritsar just isn’t full with out making an attempt the native delicacies. Amritsari meals is vastly in style, not simply in Punjab however everywhere in the nation. Amritsari cholley kulche is one thing all of us love. The richness of curries and deep-set daring flavours within the meats and veggies, give a sure edge to Amritsari meals. Although, rooster and mutton dishes are extra in style in Punjab with regards to non-vegetarian meals, this Amritsari macchi isn’t any much less with regards to Amritsari delicacies, particularly.

The recipe video of Amritsari macchi provides step-by-step directions to make this electrifying fish dish at house. First, marinate King fish in thick curd suffused with widespread Indian spices. Then, fry the fish in a pan until it turns golden brown. Make certain it’s crispy on the surface. Don’t overlook to garnish it with a bunch of recent coriander leaves. Serve it with inexperienced chutney and lemon wedges or slices.

Bite into the crunchy crust of fish to search out succulent and silky fish inside. The fried fish dish is superb to function appetiser. Better nonetheless, you would even pair it with rice and chutney, or naan and chutney for a whole meal. A glass of chilled lassi will spherical off your scrumptious and flavourful Punjabi meal.

Watch the recipe video of Amritsari Macchi right here:

(Also Read: How To Make Restaurant-Style Amritsari Chole At Home)

Amritsari Macchi Recipe:

Ingredients:
300 gm King fish, reduce into items
2 tbsp, thick curd
1 tsp cumin powder
1 tsp chili powder
1/2 tsp turmeric powder
1 tbsp ginger garlic paste
1 tbsp oil
Slice of lemon
Salt to style

METHOD:
1. Marinate the items of fishes with thick curd, chili powder, ginger garlic paste, turmeric powder.
2. In a pan, warmth oil. Place the marinated items of fish into the pan and sauté on both sides for 5minutes.
3. Take it out onto the plate.
4. Garnish with recent coriander.
5. Serve it with inexperienced chutney and a slice of lemon on the facet.