Amritsari Fish

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January Lock-Down Pickling

Both of these monstrosities used a 2% brine. That’s about 4 heaped table spoons of Salt to 1 litre of water. The slight pink haze is from the Ferrous Salts as I used ground Himalayan Salt. It’s not got magical properties (!!!) as some folk think, it’s just not got anti-caking ingredients which sometimes interfere with fermentation.

The Pickled Ginger was a bit of a challenge as it has natural anti-microbial properties and after a false start I had to ‘Seed’ it with a little liquid from an existing Garlic ferment. But it’s been worth the wait. If anything pickling have intensified the flavour and softened the texture. I started this on on the 29th of November, so it has been quite slow.

The Pickled Round Shallots I only started on Wednesday, so they’ve had 3 days so far. They are very active and bubbling away happily. There’s quite a lot of natural sugars in Alliums, so this will initially be a very fast ferment and eventually settle down as the Ph increases. I’m thinking perhaps 3 weeks until it goes dormant but we’ll see. The Shallots were on offer so this 1l jar will have cost us about 35p including the Salt!

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Details: Written by Tony Carson; Category: Recipes; Created: 30 July 2023

Amritsari Fish recipe, eat well on universal credit

We fancied a bit of Fish for a change. But decided to ‘Pimp’ it up a bit. So Indian style Fish and Chips was the result.

Ingredients for the Fish Marinade:-

A reasonable sized fillet of Fish (Cod in our case) Cut into pieces
¼ of a Tsp of Asafoetida
¼ of a Tsp of Fenugreek
½ a Tsp of Hot Paprika
3 Cloves of Garlic, minced to a paste
The Juice of half a Lemon
1 Thumb of fresh Ginger, minced to a paste
½ a Tsp of Cumin powder
Salt & Pepper to season

Method:-

(1) Mix all the ingredients.
(2) Evenly coat the fish and allow to marinade for 20 minutes.
(3) Dredge in the dry batter mix ingredients (See below)

Ingredients for the Batter:-

3 Tbsp of Cornflour
3 Tbsp of Gram Flour
¼ of a Tsp of Asafoetida
¼ of a Tsp of Fenugreek
1 Tsp of Baking Powder
½ tsp of Turmeric
Soda Water
Salt & Pepper to season

Method:-

(1) Mix all the dry ingredients and dredge the Fish to coat.
(2) Set the Fish aside.
(3) Heat a fryer to 170c.
(4) Add Soda Water and whisk to create a thick batter.
(5) Coat the Fish in Batter mix and fry in small batches until they float and the batter looks quite browned.
(6) Drain on kitchen paper before serving.

We dressed ours with a Lemon Caper dressing and fresh Parsley. The flavours of the spices really gave a bit of white Fish a kick! We’ll probably not be making plain old Fish & Chips again, any time soon!

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