Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Machchi Amritsari
HOT LUNCH RECIPE WAGON: Machchi Amritsari
Amritsar, in Punjab is stepped in history. These ajowan-laced fish fritters with a hint of chili are a snack from that region. Any white fish, such as codx, halibut, or coley can be used to prepare them.
1 teaspoon salt
18 ounces skinless haddock filets cut into bite size pieces
¼ cup chickpea or gram flour
½ teaspoon ground cumin
½ teaspoon ajowan seeds
1-inch piece ginger root peeled and grated
2 garlic cloves, finely chopped
2 green chilies, finely chopped
1 tablespoon malt vinegar or distilled white vinegar
Vegetable oil ( if deep frying)
Sprinkle ½ teaspoon salt over the fish and set aside
Fried Fish Recipe
- Put the remaining salt, the chickpea or gram flour, cumin, and ajowan seeds in a large bowl and mix together. Stir in the ginger, garlic, and chilies, then add the vinegar and 6 tablespoons water to make a thick, coarse batter. Add the fish to the batter and gently stir to make sure all the pieces are coated but don’t break up.
- Heat enough oil for deep frying in a heavy bottom saucepan over high heat or in a deep fat fryer to 375 degrees F, or until a small drop of batter sizzles fiercely in the oil. Place 1 piece of the fish in the oil and fry for 2 minutes, or until brown. Remove the fish from the oil with a slotted spoon and drain using paper towels. Taste the fish and adjust the seasoning of the batter, adding more salt if necessary.
- Fry the remaining pieces of fish, working in batches to avoid overcrowding the pan, if necessary. Remove excess batter from the oil. Re-boil to the correct temperature before adding each new batch. These can be fried in advance and reheated in an oven at 350 degrees F 10 minutes before packing in a heated lunch tote for lunch on the go. Serve with Cilantro and Chutney.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF