Servings: 3 to 4

Fish Amritsari: subheading: Fish Amritsari:
1 tbsp lime juice 1 tbsp lime juice
1 tsp kasoori methi 1 tsp kasoori methi
1 tsp ajwain seed 1 tsp ajwain seed
5 cm piece ginger, grated 5 cm piece ginger, grated
2 cloves garlic 2 cloves garlic
1 Murray cod fillet, 2cm pieces 1 Murray cod fillet, 2cm pieces
⅓ – ½ cup chickpea flour ⅓ to ½ cup chickpea flour
4 tbsp rice flour 4 tbsp rice flour
2 tbsp plain yoghurt 2 tbsp plain yoghurt
2 pinches bi-carb soda 2 pinches bi-carb soda
1 tbsp Kashmiri chilli powder 1 tbsp Kashmiri chilli powder
1 tsp ground turmeric 1 tsp ground turmeric
2/3 cup soda water ⅔ cup soda water
pinch chaat masala pinch chaat masala
2 green chillies, sliced in half lengthways 2 green chillies, sliced in half lengthways
oil, for frying oil, for frying
 
Coriander Chutney: subheading: Coriander Chutney:
1 bunch coriander 1 bunch coriander
5cm ginger, roughly chopped 5cm ginger, roughly chopped
2 large green chillies, roughly chopped 2 large green chillies, roughly chopped
3 tbsp vegetable oil 3 tbsp vegetable oil
juice ½ lime juice ½ lime
1 tsp brown sugar 1 tsp brown sugar
salt, to season salt, to season
 
Garnish: subheading: Garnish:
red onion slices red onion slices
Kashmiri chilli powder Kashmiri chilli powder
coriander leaves coriander leaves
chaat masala chaat masala
lime wedges lime wedges

Heat oil in deep fryer or saucepan to 180C.
For the Fish Amritsari, place the lime juice, salt, kasoori methi, ajwain seeds, ginger and garlic into a dish and mix well to combine. Add the fish, mix gently and set aside for 10 minutes.
Place the chickpea flour, bi-carb soda, rice flour, yoghurt, chilli powder, turmeric and soda water into a bowl and whisk until smooth and thick.
Dip the marinated fish into the batter. Lift out and allow the excess to drain off. Fry in the hot oil for 1 to 2 minutes. Remove from the oil and place onto a wire rack for 5 to 10 minutes.
Before serving, fry the fish for 30 seconds. Remove from the oil and place on the rack. Sprinkle with chaat masala and salt while still hot. Carefully add the chilli to the oil and fry for 1 to 2 minutes. Remove from the oil and place onto wire rack.
For the Coriander Chutney, thoroughly wash and dry coriander and roughly chop leaves and stems. Place into a food processor along with remaining ingredients and process until smooth. Pour into a small serving bowl and season to taste.
To serve, pile fish onto a serving board and top with fried chilli. Add onion rings, coriander leaves and sprinkle with chaat masala and chilli powder. Serve with Coriander Chutney and lime wedges on the side.