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Saturday, August 29, 2009

Tandoori Ajwain Fish Tikka

AJWAIN: Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. It tastes like thyme or caraway, only stronger. Even a small amount of raw ajwain will completely dominate the flavor of a dish.


  1. Sole or Betki Fish cut into boneless cubes - 500 gms
  2. Lemon juice - 4 tsp
  3. Ginger-garlic paste - 3 tsp
  4. Red Chilli powder - 2 tsp
  5. Ajwain - 1 tsp
  6. Hung curd - 1/4 cup
  7. Kasoori methi - 1 pinch
  8. Oil - 1 tsp
  9. Salt to taste

Take the boneless fish cubes in a bowl and add 1 tsp ginger-garlic paste, 1 tsp chilli powder, 2 tsp lemon juice, 1/2 tsp ajwain, salt and mix well. Marinate for 1 hour.
Take another bowl and mix hung curd, salt, remaining ginger-garlic paste, red chilli powder, lemon juice, ajwain, kassori methi and oil. Take only the fish pieces from the previous bowl and marinate in the second mixture for 2 hours. Next put the fish cubes in a skewer and cook in tandoor or oven. Serve hot with chutney or spiral onion rings.


  1. Can you give me the english or Hindi name of the below :
    Ajwain -
    Hung curd
    Kasoori methi -


  2. Bengali names will be good also:
    Ajwain -
    Hung curd
    Kasoori methi -

    1. Ajwain= Joan, Curd = Tok Doi, Kasoori Methi = Methir Guro

  3. Ajwain - jowan
    Hung curd - jol jhorano tak doi
    kasoori methi - shukno methi pata

  4. ajwain - carom seed
    hung curd - natural yoghurt hung in muslin cloth to remove excess liquid
    Kasoori methi - fenugreek leaves (dried)

  5. This recipe is terrific! Made it with my mom yesterday and it was perfect! It turned out what we expect. If you are looking for more tasty and delicious recipes -- Now is the right time to make one just watch the videos and follow list of recipes at and for more exciting and delectable recipes. Have fun!!

  6. I like the aroma of this recipe. Often times the aroma is more attractive than its real taste.
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