We visited California during Christmas vacation. The main focus of our trip this time was meeting our friends. Apart from enjoying a lot in their company, I also learnt many things from each one of them. Everyone treated us with such delicious homemade food.
This particular dish was served to us at our friends Mehnaz and Hardeep’s home. They made this delicious baked fish with salmon. When I tasted this first,I immediately noticed a very pleasant spice which I never use in fish dishes. They said it was ajwain. I could not stop going for seconds and thirds. I normally prefer eating fish with rice/rotis, so when they served as starter, I had my own doubts. But V and I loved this dish. When I came back, I made this with tilapia (because that is what I had in my freezer). I am sure this will taste great with any other fishes.
If you do not have oven, heat a tava and shallow fry the pieces.
The measurements given in this recipe are approximates, use all ingredients according to your own taste.
Ingredients:
2 big fish fillets
1 tea spn chilli powder
A pinch turmeric
1/2 tea spn garam masala
1 tea spn ginger-garlic paste
1/2 tea spn amchoor powder
1/4 tea spn ajwain(carom seeds)
Salt
Method:
Apply all the ingredients to fish pieces and leave it aside for 30mins.
Preheat oven at 300F. Bake the fish till done.
Serve hot with or without lemon.
Serves : 2
Perparation time : 5mins + baking time.
Pictorial:
one of my fav spice is ajwain .. and never thought of applying it on fish for baking .. sounds really interesting 🙂
love fish..I have used ajwain only in alu parathas before……….I an imagine it would taste great with fish………cant wait to check it out for myself…….
Really interesting mix of flavours – must try!
For the same marinade add Besan and fry the fish, it becomes Fish Amritsari.
Nice presentation Shilpa.
I love fish!! Need I say more?
Please visit me and collect you award. Thanks
Lovely combo, love fish with ajwain. You have nice collection & glad to follow…
Shilpa – How long did it take for you to bake the cake?
ok..jus realized my mistake .. how long did it take to bake the fish?
love the fact that you baked the fish..sounds healthy and yummy!
flavours look delicious
wonderful fish
This dish looks very delicious and as I think it was yummy too.. personally I like that flavour of ajwain so much..Ajwain is a very good digestive. Not only because of it’s taste but also it’s health benefit. It is a good anti-acidic agent. & also taking one teaspoon of Ajwain with hot water stimulates the heart and relieves heartache..
Thanks to you and your friends for a wonderful fish recipe, that is so quick, unique, flavorful and HEALTHY!! I baked Tilapia fillets with your ajwain masala, sprinkled some rava on top for crunch and in 6-8 minutes they were so moist and tender. Yummy!!
Thanks – do you have to powder the ajwain seeds? And the dry ingredients – do you make it a paste with water, lemon juice or tamarind paste?
No, ajwain seeds are added whole. I just add everything to fish(usually if the fish has some moisture on it, no need to add more water) and mix, if needed, add just few drops of water.
Hi Shilpa,
Wow another wow recipe!
I love ajwain seeds and sometimes ajwain is called ajowain caraway. However the actual caraway seed is a different kind of spice. Ajwain and caraway taste completely different, right?
Cheers,
H
Thank you. My mistake. Instead of writing carom seeds, I wrote caraway seeds. Corrected with the link.
Thanks everybody for this info re Ajwain. I work at Penzeys Spices and everybody wants to know about Ajwain. Now I have some answers!