Spicy Fish finger & Brown rice filled in roomali roti with tomato caulis and mint coriander emulsion


  • For Amritsari Macchi

  • Cod Fillet : 200 gm

  • Lemon juice : 30 ml

  • Ginger paste : 10 gm

  • Garlic paste : 05 gm

  • Carom seed : 01 gm

  • Chili paste : 10 gm

  • Chick pea Flour : 50 gm

  • Corn Flour : 05 gm

  • Saffron : 05 drop

  • Salt : To tast

  • Oil : for fried

  • For Brown Sushi Rice

  • Short-grain brown rice : 100 gm

  • Water : 150 ml

  • Rice Vinegar : 25 ml

  • Sugar : 10 gm

  • Kosher salt : 05 gm

  • For Roomali Roti

  • White Flour : 100gm

  • Salt : 02gm

  • Cooking oil : 10 ml

  • Water : 60 ml

  • For Tomato caulis

  • Tomato : 50 gm

  • Butter : 10 gm

  • Chopped Shallots : 05 gm

  • Chopped Garlic : 02 gm

  • Shredded Basil : 01 gm

  • Salt : to taste

  • White Pepper : 01 gm

  • For mint coriander emulsion

  • Fresh coriander : 100 gm

  • fresh mint : 50 gm

  • jalapeno peppers : 10 gm

  • onion; chopped : 25 gm

  • fresh ginger : 05 gm

  • lime juice : 10 ml

  • sugar : 02 gm

  • salt : to taste

  • 0live oil : 50 ml

  • mustard seeds : 01 gm

  • cumin seeds : 01 gm


  • 1.

    For Amritsari Macchi

  • 2.

    Marinate the fish in the lemon juice for 15 min. make a thick batter with all the other ingredients except the oil adding water as necessary ensuring which there are no lumps. Heat the oil in a deep Dip each piece of fish in the batter and deep fry till crisp.

  • 3.

    For Brown Sushi Rice

  • 4.

    Place the rice and water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture.

  • 5.

    For Roomali Roti

  • 6.

    Sift together flour and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Knead dough again until smooth; divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Fold Roti and serve hot.

  • 7.

    For Tomato caulis

  • 8.

    Drop the tomatoes for 30 seconds into boiling water. Remove from the water and peel them. Chop coarsely.

  • 9.

    Melt the butter in a heavy pan and sauté the chopped shallot and garlic until golden but not brown. Add the chopped tomato and cook over a medium heat until the caulis is thick. Turn off the heat and stir in the shredded basil. Season to taste and set aside to cool.

  • 10.

    For Mint Coriander emulsion

  • 11.

    Coarsely chop coriander, mint, and peppers. Process first eight ingredients in a blender, adding enough water to make a coarse paste. Transfer to a nonmetallic container.

  • 12.

    Heat oil in a saucepan. Add mustard seeds and let them splutter. Add cumin seeds and stir until fragrant. Remove from heat and add to chutney.

  • 13.

    For Amritsari Macchi sushi roll

  • 14.

    Start by putting the Roomali on the rolling mat. Spread a thin layer of rice on the Roomali. spread a thin strip of Tomato caulis on the rice. put the fish finger on it.

  • 15.

    Pick up the rolling mat on the side nearest to you and slowly roll the Roomali Roti with the rice and the fish. Make it becomes a firm, compact roll. Cut into four pieces. Sushi Roll drop on top tomato caulis and mint coriander emulsion.

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