Ajwain salmon fish fry

The Ajwain fish is a special salmon fish that is a favourite of the Indian community. It is extremely popular in the Indian communities and is a must for any dinner table. It is also extremely easy to prepare and with the amount of spices used to cook it, the flavour is excellent.

The next time you go out to eat, take note of the dishes on the menu. In recent years, the world has gotten comparatively more health conscious, and food preparation has become more and more sanitized. However, that doesn’t mean you have to ditch your favorite foods. In fact, it’s possible to make them healthier by balancing them with other foods. Take fish, for example.

Ajwain is a small red dried pepper that is often usually used to flavor a number of dishes in the Indian subcontinent. It has been used for centuries in various forms (often in conjunction with garlic) to flavor food, and is a key ingredient in many South Asian dishes. It is often used in salads, meat dishes, and cooking sauces. It can be used to make a wide variety of savory and sweet dishes, and can even be used as a remedy for sleeplessness.

This salmon fish fry dish with ajwain (carom seeds) and garlic powder has a distinct flavor profile from the rest of my fish fry recipes. Instead of garlic paste, I used garlic powder. Salmon is marinated in roasted ajwain seeds or crushed powder for a deeper flavor and fragrance in this fish fry. One of my friends sent me this recipe after making a salmon fish fry as a starter.

Ajwain seeds are similar to thyme seeds, but they have a much stronger flavor and are somewhat bitter and aromatic. Carom seeds should be used sparingly since if used excessively, the dish may become bitter and spicy. Unlike fresh garlic paste, I used garlic powder, which has a distinct flavor and taste.

Salmon is a rich source of omega-3 fatty acids and is thus beneficial to one’s health. Serve this salmon fry with simple rice and dal or south Indian rasam as a starter. I used a medium-sized boneless piece of salmon for this recipe.

Time to prepare: 15 minutes

Time to cook: 30 minutes

North Indian cuisine

Serves: 2

Spiciness: Very spicy


    • Salmon fillets weighing 250 to 300 grams, medium size (boneless)


    • 3/4 teaspoon ajwain (carom seeds)
    • 1 1/2 to 2 teaspoons garlic powder
    • 2 tsp chili powder
    • a pinch of salt (to taste)

as a garnish

  • a few curry leaves
  • 2 lemon wedges
  • 1/3 cup oil (for frying the fish) or as needed


    • Make tiny pieces out of the fish fillet.
    • Roast ajwain for a few minutes over a low heat on a tawa/pan till fragrant. Allow it cool completely before crushing into a coarse powder.

The fish is being marinated.

    • Place all of the ingredients on a dish, along with the roasted and crushed ajwain powder, and a little water to make a paste. Mix well and set aside.
    • The marinade should have a somewhat thick paste consistency, but not be too thick or dry.
    • Place the fish pieces on a plate or a large dish, and evenly massage the marinade over each piece of fish. The marinade should completely coat the fish.
    • Refrigerate the marinated fish for at least 2 hours or overnight. Cover with cling film or a lid.
    • Remove the fish from the fridge approximately 1/2 hour before cooking.

Fish is fried.

  • Preheat the pan, kadai, or tawa for shallow frying with enough oil. I used 3 to 4 tablespoons of oil. When the pan is heated, add the marinated fish pieces one at a time. Make batches of frying.
  • If you flip the fish right away, the coating will fall off with it.
  • Turn the fish pieces after a few minutes (2 to 3 minutes). Depending on its size, it will take 5 to 8 minutes to cook. Cook it on a medium heat setting.
  • Cook the fish until it is well done. The coating becomes a dark crimson color and becomes crisp.
  • While cooking, flip the fish every now and then. The fish should be uniformly fried. Turn the fish just a few times. The fish is rapidly fried. Oil may be drizzled between or around the fish if necessary.
  • The fish gets firm after it has been fried.
  • Fry all of the fish pieces in batches and place them in a dish or plate when done.
  • Finally, when frying the final batch of fish, I simply added a few curry leaves to the same oil as a garnish. Curry leaves have a crisp and crunchy flavor that is wonderful.
  • Depending on the size, it will take 5 to 8 minutes to fry over medium heat.
  • Add a few drops of lemon juice to the fish pieces as a finishing touch. It has a better flavor.
  • Serve with simple rice and dal as a beginning.


  • When rotating the fish, try to use tongs.
  • Only turn the fish once it is fully cooked on one side.
  • Only place the fish on the tawa after the oil is heated. Otherwise, the masala would cling to the bottom of the pan and separate from the fish.
  • Once the oil is heated, cook over a medium heat.
  • I’ve also made this dish using pomfret fish instead of salmon, and it’s delicious.


The type of fish that is required for the fish fry is ajwain fish. Ajwain fish is light colored in color and has red stripes on its body. Ajwain fish is important in fish and have traditional importance in the Indian culture. Ajwain fish fish is used for preparing tandoori fish, fish fry, fish curry, and other Indian dishes. Ajwain fish is the food of the poor. To make ajwain fish fry, you will need ajwain fish, egg, vegetable oil, salt, curry leaves, garam masala, green chili, and lemon juice.. Read more about amritsari tawa fish fry and let us know what you think.

Frequently Asked Questions

Can ajwain be fried?

Yes, it can be fried.

Which fish will be good for fry?

Any fish that is not a bottom feeder will be good for fry.

What are the benefits of ajwain?

Ajwain is a spice that has many benefits. It can help with digestion, relieve gas and bloating, and even help to lower blood sugar levels.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.