Bengali cuisine
Fish Fry
Ajwain
Intermediate
For 2 people

Ajwaini Tawa Machhi: Bengali Fish Fry with a Carom Kick

 

Ajwaini Tawa Machhi is a quintessential Bengali fish fry, featuring succulent pieces of firm freshwater fish marinated in a vibrant blend of carom seeds, dried fenugreek leaves, and aromatic spices, then pan-fried to crisp, golden perfection. The ajwain lends a subtle, earthy flavour, while the kasuri methi adds a luscious depth. Quick to make but rich in taste, this fish fry is a go-to Bengali comfort food. Serve it hot off the pan with steamed rice and dal for a wholesome, satisfying meal.

Ingredients

  • Sunrise Ajwain

    1 tsp
  • Fish Fillet

    300 g
  • Homemade Tandoori Masala

    2 tsp
  • Sunrise Red Chilli Powder

    1 tsp
  • Lemon Juice

    1 lemon
  • Hung Curd

    100 g
  • Ginger-Garlic Paste

    2 tsp
  • Capsicum (diced)

    1 medium
  • Onion (diced)

    1 large
  • Ghee

    30 ml
  • Rock Salt

    to taste
  • Salt

    to taste
  • Water

    as required

Sunrise tip: A dash of sugar in the marinade helps balance the spices and caramelise the fish beautifully as it fries.

 

Steps

Step 1: Clean the fish

Time: 20 minutes

Take the fish pieces in a bowl , add some water, salt and lemon juice and keep it for some time.

Now, remove the water and keep the fillet fish pieces aside for 20 minutes.

 

Step 2: Marinate & refrigerate the fish

Time: 2 hours 10 minutes

Add hung curd, Sunrise Red Chilli powder, ginger-garlic paste, rock salt, homemade tandoori masala, Sunrise Ajwain, diced capsicum, diced onion to the pieces.

Now, mix them well with your hands and let it marinate & refrigerate for 2 hours.

 

Step 4: Fry the fish

Time: 20 minutes

When ready to fry, heat the ghee in a large tawa, frying pan or cast iron skillet over medium-high heat. Once the oil is shimmering hot, gently lift the fish pieces from the marinade and slide them into the pan, making sure not to overcrowd.

Fry the fish for 3-4 minutes on each side, or until crisp and golden brown. The exact time will depend on the thickness of the fillets.

Flip the pieces carefully using a spatula so the crisp coating doesn't tear.

 

Step 5: Drain and serve

Time: 5 minutes

Once fried, remove the fish to a plate lined with paper towels to drain any excess oil.

Sprinkle with a little chaat masala or diced veggies if you like, and serve the Ajwaini Tawa Machhi piping hot with wedges of lemon, sliced onions, and your choice of chutney. A light cucumber raita makes a refreshing accompaniment.

 

Goes Best With

Accompaniment: Steamed rice and moong dal

Side Dish: Tomato and onion salad with chaat masala