Riverside Fry · Carom-Spiced Fish
Amritsari Fish
Photo: Miansari66 / Wikimedia Commons · CC0
Carom seeds (ajwain), not chili, define its flavour, giving the batter a sharp, thyme-like note that sets it apart from other Indian fish fries.
Chunks of fresh-water fish are marinated in a gram-flour batter seasoned heavily with carom seeds and finished with chaat masala, then deep-fried until the crust turns deep golden. Fish-fry shops and dhabas across Amritsar sell it hot, especially through the winter months.
Why it's made this way: Punjab's rivers, including the nearby Beas and Ravi, supply fresh-water fish, and this carom-seed-forward fry turned into a winter street-food fixture in Amritsar, as beloved locally as tandoori chicken.
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