This is the same beloved Amritsari flavour, carom seeds, ginger-garlic, and gram flour, but cut into tikka-sized chunks instead of a whole fillet, making it easier to skewer, portion, and serve as a starter. Hamour's firm texture means the pieces hold their shape through frying or grilling instead of flaking apart, so each bite keeps that satisfying contrast between a crisp, spiced coating and tender fish underneath. Deep frying gives the most traditional result, with the gram flour crust turning a deep golden brown, but these tikka pieces also grill nicely on skewers if you want a slightly lighter approach with less oil. Serve hot, straight from the pan or grill, with green chutney, sliced onions, and lemon wedges, exactly how it would be served at a roadside Amritsari fish stall. Because the pieces are smaller than a full fillet, they cook faster, so keep a close eye once frying to avoid overcooking.

Store the pack in the fridge and use within a day or two, since the crisp texture depends on cooking fresh rather than after extended storage.

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