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.
Sunrise tip: A dash of sugar in the marinade helps balance the spices and caramelise the fish beautifully as it fries.
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.
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.
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.
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.
Accompaniment: Steamed rice and moong dal
Side Dish: Tomato and onion salad with chaat masala