Every year in the peak summer season, a kind of apathy towards curries grips in It is nothing permanent, just that the mind and body craves for coolers. I feel I can survive on watermelons throughout the summer season. While thinking and doing so I suddenly start missing a humble piece of fish after 2-3 days. Remembering olden days, when Kolkata had frequent load shedding with the summer heat on, we barely had the urge to eat anything. Mom used to feed us yogurt lassi with lemon juice, lots of watermelons. When it came to rice, it was either yellow chick pea dal prepared with raw mango or red lentil with onions, lemon juice squeezed in, crispy potato fries , a veggie n fried fish. In the months of April n May, only sour curries made with tamarind/ raw mango were welcome in our family. Those humble dishes served hot tasted heavenly. Our mothers did not have a microwave then, yet they made it sure we eat fresh and hot.In our home, summer or winter, food was always served hot.
At home it was always a typical Bengali food fair. This AMRITSARI MACCHI I learnt much later as I love exploring through various cuisines in the restaurants or elsewhere. Yesterday evening I had to cook, I had some fish fillets, son is not fond of curries, I do not like spending full evening in the kitchen, it is too hot.... considering all the factors, I found this recipe of fish to be easy, quick, if we can be considerate with the marination time.
Any firm white fish : 500 gm
Bengal Gram Flour : 2 tbsp
Cumin Powder : 1 tsp
Coriander Powder : 1 tsp
Carom Seeds : 1/2 tsp
Garam Masala : 1/2 tsp
Chat Masala : 1 tsp
Turmeric Powder : 1 tsp
Chilli Powder : 1 tsp
Salt : As required
Lemon Juice: 1/4 cup
Oil : 4tbsp
Wash the fish pieces thoroughly. Marinate with salt and lemon juice. Keep aside for 2 hours.
Prepare a batter with the gram flour, carom seeds, salt and all the powdered masalas adding water as required.
Discard the extra water from the fish pieces and marinate them in the batter for about 1 hour.
Heat oil in a pan and deep fry the fish pieces in batches.
Put them on tissue papers to soak the excess oil.
Squeeze lemon juice and garnish with coriander leaves.
Usually these are served as an appetiser, I served them as main course along with jeera[cumin] rice.