Amritsari spiced fried fish (Amritsari machhi)

1. Cut the fish fillets into 5 cm pieces, sprinkle with the salt, drizzle with half the lemon juice and leave for 15 minutes, then pat thoroughly dry with kitchen paper.

2. Grate the ginger and garlic to a paste. In a bowl mix the chickpea flour, the ajwain crushed between your fingers, chilli powder, turmeric, ginger-garlic paste and the remaining lemon juice.

3. Add enough water to make a thick, sticky batter, then coat the fish pieces and leave for 10 minutes.

4. Heat the oil in a smaller, deep pan (about 175 °C) and fry the fish in batches for 4-5 minutes until golden and crisp.

5. Drain on kitchen paper and sprinkle with chaat masala while still hot.

6. Serve with red onion rings, lime wedges and mint chutney.

Tip: A winter street classic of Amritsar, originally made with fish from the Beas river. Ajwain not only adds flavour but also aids digestion. Any firm white fish fillet (e.g. cod, catfish, pangasius) works well.