Amritsari Machi - Punjabi(Indian) Fish

• 1/2 kg pomfret fish fillet
• 2 1/2 teaspoons ajwain
• 1 pinch chat masala
• 3/4 cup raw rice
• 20 g ginger
• 20 g garlic
• 3 teaspoons red chili powder
• 2 teaspoons cumin powder, roasted
• 3 -5 drops orange food coloring (I use red food colour as a substitute)
• 1/2 teaspoon black pepper
• salt
• 3 tablespoons lemon juice
• 2 green chilies, chopped
• 3 -5 mint leaves, chopped,for garnishing (fresh)

1. Soak the rice in water for 30 minutes.
2. Then, dry it on a clean paper napkin.
3. Grind the rice.
4. Keep aside.
5. Next make a paste of ginger, garlic, green chillies, salt, orange/red food colour and all the spice powders in your mixer.
6. To this, add the powdered (ground) rice with a little water, making a thick batter.
7. This is the marinade for the fish fillets.
8. Now, clean the fish and cut into pieces.
9. Rub lemon juice over these and keep aside for 30 minutes.
10. Put the fish pieces in the above prepared marinade.
11. Keep aside for 30 minutes.
12. Heat oil in a wok.
13. Fry the fish pieces in the oil.
14. Garnish with mint leaves.
15. Serve hot with hot rotis.

pomfret fish, ajwain, chat masala, rice, ginger, garlic, red chili powder, cumin powder, colour, black pepper, salt, lemon juice, green chilies, mint

Taken from www.food.com/recipe/amritsari-machi-punjabi-indian-fish-48997 (may not work)