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Ambarsari Fish Masala Recipe

11822740_713838688744330_2498999051886226029_nThis delicacy comes from the beautiful city of Amritsar in Punjab. Bold in flavours and resplendent with spices, the Ambarsari fish masala is rich and indulgent. Pairs deliciously with steamed rice and dal or with laccha parathas. Seer fish is a good choice for this preparation but you can also use halibut , snapper , cod or tilapia.

Ingredients:
1. 5 large seer fish steaks/slices
2. 3-4 tbsp ghee, to fry the fish
3. To marinate the fish:
• Juice of 1 fresh lemon
• 1 tsp ajwain
• 5 garlic cloves
• 1 inch ginger
• ½ tsp garam masala
• 2 tsp red chilli powder
• Salt, to season
4. To make the thick gravy/masala:
• 1 large onion, finely diced
• 1 ½ tsp coriander seeds; lightly crushed
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• ½ tsp garam masala
• 4 green cardamom pods, lightly crushed
• 1 tbsp kasuri methi
• 1 pinch nutmeg powder
• 2 cups diced fresh tomatoes
• 3 tbsp mustard oil
• Salt, to season
5. To garnish:
• 2 tbsp fresh coriander leaves, finely chopped
• 2 green chillies, finely chopped
• 1 tbsp julienned/finely sliced fresh ginger
Method:
1. Clean and pat dry the seer fish pieces. Season with salt.
2. Grind all the ingredients under list 3 to make a paste like marinade (add water if necessary).
3. Marinate the fish pieces using this paste, coating both the sides well. Keep for at least 4 hours.
4. Heat the ghee in a large, flat pan and shallow fry the seer fish pieces in batches. Keep aside.
5. In another pan, heat the mustard oil to smoking hot and then add the onions; sauté for two minutes.
6. Lower heat and add the coriander seeds, cardamom pods and cumin seeds. Saute for another 2-3 minutes and then add the turmeric powder, garam masala, kasuri methi and nutmeg.
7. Continue to sauté till the onions are light brown and mixed well with the spices. Next, add the tomatoes and cook till the sauce thickens and becomes a mushy consistency. You can also notice oil separating at the sides of the pan.
8. Season with salt and chilli powder, if necessary.
9. Place the fried fish carefully on the sauce and spoon some over the fish pieces.
10. Garnish with coriander leaves, green chillies and ginger just before serving.
Pairs deliciously with steamed rice and dal or with laccha parathas.

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