Awadh cuisine has been greatly influenced by Mughal cooking techniques. The cuisine specializes in the art of cooking over a slow fire. Its richness lies in its use of spice like kewra, cardamom, saffron and cashew nuts. Chef Amit of Courtyard by Marriott, Chennai shares a few delicious, easy-to-make recipes that you can try.

Ajwain tawa fish is a marinated basa fillet blended with carom seeds and grilled

Ingredients:
Basa Fillet 400gms
Ginger garlic paste 20gms
Red chilli powder 5gms
Salt to taste
Curd 25gms
Cumin powder 5gms
Coriander powder 10gms
Chaat masala 5gms
Mustard oil for shallow fry 30 ml
Carom seeds 20gms
Slit green chilli 5nos
Lemon 1 no
Coriander leaves 5gms
Method:
1. Wash and dry the fish and keep separately.
2. Mix all ingredients for marinade in a bowl, add fish and gently turn over a few times to coat the fish well on all sides. Leave it in the fridge, in a container, for a few hours or overnight.
3. Place fish pieces on a hot plate over medium heat. Cook gently on both the sides with mustard oil. Make sure not to over cook it.
4. Serve hot, garnished with sliced green chillies, a slice or wedge of lemon, onion rings.