Ajwain salmon fish fry

This Salmon fish fry recipe flavoured with ajwain (carom seeds) and garlic powder gives you a different taste from my other fish fry recipes. I have used garlic powder instead of garlic paste. In this fish fry, salmon is marinated with roasted ajwain seeds or crushed powder to give more in-depth flavour and aroma. This recipe was shared by one of my friends who made this salmon fish fry as a starter.

Ajwain seeds are similar to thyme but ajwain has a very strong flavour and slightly bitter and pungent in taste. Be careful in using carom seeds as if used more, the dish can become bitter and hot as well. I have used garlic powder, which has different flavour and taste unlike fresh garlic paste.

Salmon fish is a good source of omega-3 and is good for health. Serve this salmon fry as a starter or with plain rice and dal or south Indian rasam. The salmon fish I have used is a medium size boneless fillet.

Preparation time: 15 mins

Cooking time: 30 mins

Cuisine: North Indian

Serves: 2

Spiciness: Hot


  1. Salmon fish – 250 to 300 gms, medium size fillets (boneless)
  2. Marinade

  3. Ajwain (carom seeds) – 3/4 tsp
  4. Garlic powder – 1 1/2 to 2 tsp
  5. Chilli powder - 2 tsp
  6. Salt - as per taste
  7. For garnishing

  8. Curry leaves – few
  9. Lemon wedges - 2
  10. Oil (for frying the fish) - 1/3 cup or as required


  1. Cut the fish fillet into small chunks.
  2. Roast ajwain on a tawa/pan for a few minutes on a low flame until aroma comes. Allow to cool and crush it to a coarse powder.
  3. Marinating the fish

  4. Take a plate, add all the ingredients with roasted and crushed ajwain powder and add a little water to form a paste. Mix well and keep aside.
  5. The marinade should be a slightly thick paste but not very thick and dry.
  6. Take a plate or a wide bowl, place the fish pieces, rub the marinade on each piece of fish evenly. The marinade should coat the fish well.
  7. Keep the marinated fish in the fridge for more than 2 hrs or overnight. Cover with a lid or cling film.
  8. Take the fish out of the fridge about 1/2 hr in advance before frying.
  9. Frying the fish

  10. Preheat the pan or kadai or tawa with sufficient oil for shallow frying. I added 3 to 4 tbsp oil. When hot, add marinated fish pieces one by one. Fry in batches.
  11. Do not turn the fish immediately, otherwise the coating will come out.
  12. After a few minutes (2 to 3 mins), turn the fish pieces. It will take 5 to 8 mins to fry according to its size. Cook it on medium heat.
  13. Cook the fish until it is cooked well. The coating becomes dark reddish in colour and crispy as well.
  14. In between turn the fish while frying. Fish should be fried evenly. Do not turn the fish many times. The fish gets cooked quickly. If needed, you can drizzle oil in between or around the fish.
  15. When the fish is cooked it becomes firm.
  16. Fry all the fish pieces in batches and when finished put it in a bowl or plate.
  17. In the end while frying the last batch of fish, I just added a few curry leaves in the same oil to use for garnishing. The crispy and crunchy taste of curry leaves will taste delicious.
  18. It will take 5 to 8 mins to fry according to its size and cook it on medium heat.
  19. Garnish the fish pieces with a few drops of lemon juice. It tastes more delicious.
  20. Serve as a starter or with plain rice and dal.


  1. Try to use tong for turning the fish.
  2. Turn the fish only when the fish is cooked on one side.
  3. When the oil is hot, then only put the fish on the tawa. Otherwise, the masala will stick to the pan and come away from the fish.
  4. Cook on a medium heat once the oil is hot.
  5. I have also cooked this recipe using pomfret fish instead of salmon and tastes good as well.