Pan Fried Rohu Fish...Ramadan Special Guest Post by Rashida Shaikh ;)

Hello everyone & Happy Ramadan to all those celebrating and taking part in Ramadan.

I’m Rashida Shaikh Inherited Recipes blog writer and a cook,  as well a photographer and am so happy to be guest, posting for Siri didi. I’ve grown up in Mumbai,India and blessed to have a caring & understanding family around me. I’m holding a master degree in computer management (M.C.M, and had been teaching in junior college I.T. student. Currently I’m blogging and my parents are looking for a groom who can keep me happy. ;)

Next month my blog will be 2 years old and this is my first guest post to Love2CookMalaysia, thanks to her for giving this wonderful opportunity.
And what is more exciting is my first ever guest post is going to be published during the holy month of Ramadan. Alhamdulillah what would I have asked for more, the last ten odd nights of Ramadan is very important for every Muslim. i.e.Laylat-ul-Qadr Allaah forgives the previous sins of the one who stays up and prays during Laylatul Qadr out of faith and in hope of earning the reward from Him. It was reported in the hadeeth of Abu Hurayrah (may Allah be pleased with him) that the Prophet (peace and blessings of Allah be upon him) said: “Whoever fasts the month of Ramadan out of faith and in the hope of earning reward, all his previous sins will be forgiven, and whoever stays up during Laylat al-Qadr out of faith and in the hope of earning reward, all his previous sins will be forgiven.” 

Now I would like to talk about my lovely Host Sri :)

What I like about Sri, her daughter ;) Mashallah she is so adorable and loved to see her pictures on F.B (she is more active on Facebook). Awww! I couldn’t resist talking about her. I guess I don’t need to tell you about her blog, she is lovely writer and open-minded and in fact her guest post event is evidence of her inner beauty thoughts. Once again Thank you for making such easy going rules. 

Here I’m with my Pan-Fried Rohu Fish recipe. Rohu fish is a fresh water fish and most popular in Bangladesh, Thailand and Northern India.
One thing I want to get in to your acknowledgement, recipe has two secret ingredients that make it totally yum-yum that is fresh carom leaves (Ajwain) and Khatai.
Ajwain has a strong taste and dominating flavor, it is use to relieve stomach pain and effective for cold. It’s very small plant can grow in a small pot, my Ammi (mom) has planted it and Alhamdulillah we get fresh carom leaves.
Khatai is dry mango powder that many people use in Uttar Pardesh, India. These are prepare from drying raw mangoes under sun light and later add salt, oil and garlic pods. You may use Amchur powder but I can’t guarantee the taste.
When you marinate the fish the colour is green when you pan fry them they turn in to blackish-green colour that’s because of khatai, may be if you use some other tangy agent it may remain green.
Go ahead and try it, all the best.

Those are the lovely words from a young and talented food blogger, Rashida whom I happened to know through Bloggywood. Rashida is such a sweetie pie and you would agree with me if you have already knew her or just hop over to her beautiful, tummy tickling page INHERITED RECIPES, to know her more.

Thank you so much Rashida for an excellent write-up and sharing about Ramadan with us. May all good things come your way and I really wish your parents will find a suitable groom for you. You deserve a beautiful life just like how you are. I would also like to thank you from the bottom of my heart, for your kind words about my blog and Ashika! I know you're her biggest fan. Stay blessed and keep sharing your delicious recipes. Ramadan Mubarak from all of us here. 

Now, let's check out Rashida's recipe...adapted from her Mom. She has given a very detailed recipe together with good tips! Thank you, Rashida!!! ;)


Adapted from Ammi 
Preparation: 15 minutes
To Marinate: 1-2 hours
Cooking: 15-20 min


Fish (Rohu)
7 pieces
Rice flour
2 tbsp
1 ½ tsp
½ tsp
-to fry

To Grind: (Paste)

Ajwain Leaves (caraway leaves)
 1 cup
Green Chillies
2 tbsp
Garlic cloves

To Serve:


  1. Clean & wash the fish, cut in to ½-inch pieces.
  2. To marinate the fish, in medium size bowl mix rice flour, salt, turmeric, paste and keep it for 1-2 hours.(Mix all the ingredients, except oil)
  3. Heat the oil in a pan and place fish pieces, fry them on medium flame.
  4. Flip the fish pieces to cook from both the sides until the masala or marinating mixture is well cooked. (until brown colour achieved)
  5. Place all fish pieces in a serving plate along with lemon wedges.
SR Notes :)
  • How to wash Fish: Keep Fish under running water to remove blood and dirt. Rub the fish on rough surface to ensure the fish has no more scales. Remove eyes and abdomen entrails. Fill the spherical utensil with water, lemon & turmeric. Put fish pieces in to it for 5 minutes and wash it again. Now fish is ready to cook.
  • Adjust the salt and green chilies as per your taste.
  • When frying put fish pieces with enough distance do not overcrowd the pan, you may not flip it properly.

Are you getting hungry after seeing this irresistible fish fry??? I am!!!



  1. awesome guest post darling... glad to know more about rashida, i follow her blog too and she has some lovely recipes... wishing her all the best in her groom hunt... ;) and the fish looks lipsmacking good...

    1. Thank you so much for your enthusiastic comment and lovely wishes. I do appreciate it.

  2. I seldom cook fish, especially fried ones, due to the messiness that I have to clean up in the kitchen...this dish certainly looks worth the effort!

  3. Lovely guest post by Rashida, and the fish looks super delicious...

  4. Hi Rashida! Your fish sure looks delicious coated in the yummy paste. But I wonder if your 2 secret ingredients is available over her. Sri! Nice fish from Rashida, but you know where to buy Ajwain leaves and Khatai? Eh, I am also a fan of Ashika :)

    1. Hi Phong Hong :)
      As I've written in my post, you can grow Ajwain in your pot too or replace them adding 1tsp carom seeds and Khatai is used to enhance the tangy taste. I've given the unmeasured khatai recipe here.
      you can use Lemon or Dry mango powder instead of khatai.
      But again, I can't guarantee you will get the same taste as we savour it.

      Have a good day!

  5. Hi Sri & Rashida, excellent guest post. The fish look so inviting and awesome, very impressive. This dish I need 2 plates of rice, please. LOL

    Have a nice week to both of you. Regards.

    1. Hi Amelia,
      Thank you so much, loved to see you.

      Have a nice day ahead!

  6. hi the coating..very temptg

  7. Hi Sri di,

    I'm thanking you from core of my heart for writing a beautiful words for me, loved re-reading it. :)
    I do appreciate all your wishes and hoping it will come true. (SOON ;))

    Stay blessed di!
    Love you XOXO

  8. Wow! a best guest post, thanks Sri for hosting up an wonderful guest blogging event in your blog!!

  9. Veni, lovely guest post. Delicious fried fish.

  10. Highly inviting pan fried fish, its been a while i had fried fish..;Yumm..such a delicious guest post by Rashida.

  11. oh my... bad things I came here at this hours... when I am trying to shed those after baby fat... How are you doing dear

  12. Pan fired Rohu looks delicious and cripsy. Great guest post Venisri and Rashida.

  13. That's a lovely guest post Sri :) A tasty & lip smacking pan fried fish :)

  14. A light meal. I enjoyed this dish at a restaurant. It was great

  15. wonderful presentation n delicious fry :-)


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