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.
Ingredients
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.
- Sole or Betki Fish cut into boneless cubes - 500 gms
- Lemon juice - 4 tsp
- Ginger-garlic paste - 3 tsp
- Red Chilli powder - 2 tsp
- Ajwain - 1 tsp
- Hung curd - 1/4 cup
- Kasoori methi - 1 pinch
- Oil - 1 tsp
- 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.
