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Reviews, Recipes, Travels & Rants | April 24, 2019

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Fried Fish Ajwaini Recipe

Serve Fried Fish Ajwaini with Lemon wedges and onion rings
Sumit Malhotra

Fried Fish Ajwaini Recipe

Delicious Fried Fish Ajwaini and that too in winters – that time of the year that I call my favourite. Its winters that make me really binge on fish. On this particular day, I was in a mood for something fishy and something tangy. While shopping at newly christened Auchan (pronounced O-Shaan) my mind drifted towards the seer (fish) or surmai as we popularly know it. I was disappointed on its non-availability however I settled for half a kilogram of cat fish or Singara as it is called in our local parlance.

I was mentally structuring on the go about what I was going to do driving back home. Since I wanted something tangy, vinegar crossed my mind, since I wanted something spicy, Indian marinade sauntered in and since I wanted something crispy I thought of doing a coating of breadcrumbs and a double fry. Then, I remembered that I had ajwain (carom seeds or Bishop’s weed) lying at home which I had not used much lately and featured that into the marinade too.  The end results were absolutely fantastic and scrumptious. Here follows the recipe for “Fried Fish Ajwaini“.

  • Preparation Time: 40 minutes
  • Cooking time: 10 minutes
  • Cooking Gizmos: Thick bottomed pan
  • Serves: 3
What goes in? What kinds? How much?
Fresh fish Singara 300 gms
Vinegar Malt 60 ml
Salt Table salt Sprinkle to coat
Ginger Garlic Paste Fresh or packaged 2.5 tablespoons
Red chilli powder 1 teaspoon
Turmeric powder 0.5 teaspoon
Carom (Ajwain) Dry roasted 1 big heap tablespoon
Dry Mango powder Amchur. I used Everest 1 teaspoon
Fresh Lemon Slices 1 for sprinkling
Onion Large 1 sliced into separated rings
Salt Table salt To taste
Nutri Choice Crackers Nestle 4 crackers pulsed to crumbs

How to go about making fried fish ajwaini?

  1. Marinate fish in salt and malt vinegar for twenty minutes. Ten minutes to a side.
  2. Prepare a second marinade with rest of the ingredients given above and coat the fish nicely.
  3. Refrigerate for another 20 minutes.
  4. Remove from refrigerator and let it rest for about 5 minutes
  5. Coat with crumbs and partially fry once and Let it rest. You are looking for a light golden colour here.
  6. When you are ready to eat double fry the fish and serve immediately with lemon slices, onion rings and homemade coriander-mint chutney.

Important: Please ensure that the fish is totally dry before marinating, else the breadcrumbs will not coat at all.

Visual Process

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