What are the main ingredients in Aromatic Amritsari-style Swordfish?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Aromatic Amritsari-style Swordfish?

Calories: 1429, Carbs: 163 grams, Fat: grams, Protein: 57.9 grams, Sugar: 26.9 grams, Salt: 1534 grams

How do I prepare Aromatic Amritsari-style Swordfish?

DELISH FRIED FISH: Place a pot over a medium-high heat. Fill with enough oil to deep-fry the swordfish. In a bowl, combine the flour mix, the spice mix, and seasoning. Gradually mix in 90ml of water until a smooth batter forms. Add an extra splash of water if the batter looks too thick. When the oil is hot, dip the fish pieces into the batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry for 3-6 minutes until the batter is golden and crispy. Remove from the pan, drain on paper towel, and season. ROTIS MAKE EVERYTHING RIGHT: Place a clean pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side, until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat in the microwave for 30-60 seconds. Or, toast in the oven for 2-3 minutes. Once heated, stack the rotis on a plate and cover with a tea towel to keep warm. AN AMAZING AMRITSARI DINNER: Plate up the warmed rotis, smear with mayo, top with the shredded leaves, fried fish, fresh sambal and charred avocado slices. Drizzle with the remaining mayo and sprinkle with the remaining coriander. Enjoy your hard work, Chef! A SAMBAL ENSEMBLE: In a bowl, combine the diced tomato, diced onion, ½ of the picked coriander, lemon zest (to taste), a drizzle of oil, and seasoning. In a small bowl, combine the mayo with water in 5ml increments until slightly loosened. AVO SOME AVOCADO: Halve the avocado and remove the pip. Peel off the avocado skin, keeping the flesh intact. Place a pan or griddle pan over a medium-high heat. Brush the cut-side of the avocado with oil. Grill the avocado, cut-side down, for 3-5 minutes or until grill-lines begin to form on the avocado. On completion, slice and toss with the juice of 2 lemon wedges, a drizzle of oil, and seasoning.

What should be prepared from my kitchen to make Aromatic Amritsari-style Swordfish?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Aromatic Amritsari-style Swordfish

Named for its origins in the Northern Indian city of Amritsar, this famous street food dish is a fried fish recipe on a different scale! That Mayo-covered rotis form the base, topped with fresh green leaves, a zingy sambal, charred creamy avo, and crispy swordfish pieces covered in fragrant spices.

Aromatic Amritsari-style Swordfish

with charred avocado, sambal & warm rotis

Hands on Time: 10 - 30 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Amritsari Spice Mix
Avocado
Avocados
Chickpea Flour Mix
Fish
Fresh Coriander
Green Leaves
Lemon
Lemons
Red Onion
Red Onions
Swordfish Fillet
Swordfish Fillets
That Mayo (Garlic)
Tomato
Tomatoes
Whole Wheat Rotis

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Aromatic Amritsari-style Swordfish

Serves 1

A SAMBAL ENSEMBLE
In a bowl, combine the diced tomato, diced onion, ½ of the picked coriander, lemon zest (to taste), a drizzle of oil, and seasoning. In a small bowl, combine the mayo with water in 5ml increments until slightly loosened.
AVO SOME AVOCADO
Halve the avocado and set aside the half containing the pip for another meal. Peel off the avocado skin, keeping the flesh of the remaining half intact. Place a pan or griddle pan over a medium-high heat. Brush the cut-side of the avocado with oil. Grill the avocado, cut-side down, for 3-5 minutes or until grill-lines begin to form on the avocado. On completion, slice and toss with the juice of 1 lemon wedge, a drizzle of oil, and seasoning.
DELISH FRIED FISH
Place a pot over a medium-high heat. Fill with enough oil to deep-fry the swordfish. In a bowl, combine the flour mix, the spice mix, and seasoning. Gradually mix in 60ml of water until a smooth batter forms. Add an extra splash of water if the batter looks too thick. When the oil is hot, dip the fish pieces into the batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry for 3-6 minutes until the batter is golden and crispy. Remove from the pan, drain on paper towel, and season.
ROTIS MAKE EVERYTHING RIGHT
Place a clean pan over a medium heat. When hot, warm the roti for about 30-60 seconds per side, until heated through and lightly toasted.
AN AMAZING AMRITSARI DINNER
Plate up the warmed rotis, smear with mayo, top with the shredded leaves, fried fish, fresh sambal and charred avocado slices. Drizzle with the remaining mayo and sprinkle with the remaining coriander. Enjoy your hard work, Chef!

Tomato - 1
Red Onion - 1
Fresh Coriander - 4g
Lemon - 1
That Mayo (Garlic) - 50ml
Avocado - 1
Chickpea Flour Mix - 60ml
Amritsari Spice Mix - 22,5ml
Swordfish Fillet - 1
Whole Wheat Rotis - 2
Green Leaves - 20g

Download the Recipe

Serves 2

A SAMBAL ENSEMBLE
In a bowl, combine the diced tomato, diced onion, ½ of the picked coriander, lemon zest (to taste), a drizzle of oil, and seasoning. In a small bowl, combine the mayo with water in 5ml increments until slightly loosened.
AVO SOME AVOCADO
Halve the avocado and remove the pip. Peel off the avocado skin, keeping the flesh intact. Place a pan or griddle pan over a medium-high heat. Brush the cut-side of the avocado with oil. Grill the avocado, cut-side down, for 3-5 minutes or until grill-lines begin to form on the avocado. On completion, slice and toss with the juice of 2 lemon wedges, a drizzle of oil, and seasoning.
DELISH FRIED FISH
Place a pot over a medium-high heat. Fill with enough oil to deep-fry the swordfish. In a bowl, combine the flour mix, the spice mix, and seasoning. Gradually mix in 90ml of water until a smooth batter forms. Add an extra splash of water if the batter looks too thick. When the oil is hot, dip the fish pieces into the batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry for 3-6 minutes until the batter is golden and crispy. Remove from the pan, drain on paper towel, and season.
ROTIS MAKE EVERYTHING RIGHT
Place a clean pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side, until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat in the microwave for 30-60 seconds. Or, toast in the oven for 2-3 minutes. Once heated, stack the rotis on a plate and cover with a tea towel to keep warm.
AN AMAZING AMRITSARI DINNER
Plate up the warmed rotis, smear with mayo, top with the shredded leaves, fried fish, fresh sambal and charred avocado slices. Drizzle with the remaining mayo and sprinkle with the remaining coriander. Enjoy your hard work, Chef!

Tomato - 1
Red Onion - 1
Fresh Coriander - 8g
Lemon - 1
That Mayo (Garlic) - 100ml
Avocado - 1
Chickpea Flour Mix - 120ml
Amritsari Spice Mix - 45ml
Swordfish Fillets - 2
Whole Wheat Rotis - 4
Green Leaves - 40g

Download the Recipe

Serves 3

A SAMBAL ENSEMBLE
In a bowl, combine the diced tomato, diced onion, ½ of the picked coriander, lemon zest (to taste), a drizzle of oil, and seasoning. In a small bowl, combine the mayo with water in 5ml increments until slightly loosened.
AVO SOME AVOCADO
Halve the avocados and set aside one of the halves containing a pip for another meal. Peel off the avocado skin, keeping the flesh of the remaining halves intact. Place a pan or griddle pan over a medium-high heat. Brush the cut-side of the avocados with oil. Grill the avocados, cut-side down, for 5-6 minutes or until grill-lines begin to form on the avocados. On completion, slice and toss with the juice of 3 lemon wedges, a drizzle of oil, and seasoning.
DELISH FRIED FISH
Place a pot over a medium-high heat. Fill with enough oil to deep-fry the swordfish. In a bowl, combine the flour mix, the spice mix, and seasoning. Gradually mix in 120ml of water until a smooth batter forms. Add an extra splash of water if the batter looks too thick. When the oil is hot, dip the fish pieces into the batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry for 3-6 minutes until the batter is golden and crispy. Remove from the pan, drain on paper towel, and season.
ROTIS MAKE EVERYTHING RIGHT
Place a clean pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side, until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat in the microwave for 30-60 seconds. Or, toast in the oven for 2-3 minutes. Once heated, stack the rotis on a plate and cover with a tea towel to keep warm.
AN AMAZING AMRITSARI DINNER
Plate up the warmed rotis, smear with mayo, top with the shredded leaves, fried fish, fresh sambal and charred avocado slices. Drizzle with the remaining mayo and sprinkle with the remaining coriander. Enjoy your hard work, Chef!

Tomatoes - 2
Red Onions - 2
Fresh Coriander - 12g
Lemons - 2
That Mayo (Garlic) - 150ml
Avocados - 2
Chickpea Flour Mix - 185ml
Amritsari Spice Mix - 67,5ml
Swordfish Fillets - 3
Whole Wheat Rotis - 6
Green Leaves - 60g

Download the Recipe

Serves 4

A SAMBAL ENSEMBLE
In a bowl, combine the diced tomato, diced onion, ½ of the picked coriander, lemon zest (to taste), a drizzle of oil, and seasoning. In a small bowl, combine the mayo with water in 5ml increments until slightly loosened.
AVO SOME AVOCADO
Halve the avocados and remove the pips. Peel off the avocado skin, keeping the flesh intact. Place a pan or griddle pan over a medium-high heat. Brush the cut-side of the avocados with oil. Grill the avocados, cut-side down, for 5-6 minutes or until grill-lines begin to form on the avocados. On completion, slice and toss with the juice of 4 lemon wedges, a drizzle of oil, and seasoning.
DELISH FRIED FISH
Place a pot over a medium-high heat. Fill with enough oil to deep-fry the swordfish. In a bowl, combine the flour mix, the spice mix, and seasoning. Gradually mix in 180ml of water until a smooth batter forms. Add an extra splash of water if the batter looks too thick. When the oil is hot, dip the fish pieces into the batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry for 3-6 minutes until the batter is golden and crispy. Remove from the pan, drain on paper towel, and season.
ROTIS MAKE EVERYTHING RIGHT
Place a clean pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side, until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat in the microwave for 30-60 seconds. Or, toast in the oven for 2-3 minutes. Once heated, stack the rotis on a plate and cover with a tea towel to keep warm.
AN AMAZING AMRITSARI DINNER
Plate up the warmed rotis, smear with mayo, top with the shredded leaves, fried fish, fresh sambal and charred avocado slices. Drizzle with the remaining mayo and sprinkle with the remaining coriander. Enjoy your hard work, Chef!