Fish Jaisamandi

Jaismand Lake also known as Dhebar is where this dish found its origin. Maharana Jai Singh built this lake while making a dam on the Gomti River.

2Cumin seed (Jeera)30G
3Garam masala5G
4Chopped Green chilly 80G
5Chopped Green Coriander 10G
6Chopped Onion 30G
7Red chilli powder10G
8Fresh Mint 30G
10Oil Refined 50ML
11Chopped Tomato 800G
12Corn flour8G
15Chopped Garlic 10G
16Salt to taste2Spoon
17Mustard oil5ML
18Red Gravy100G
19Yellow Gravy100G
20Cooking cream15G


  1. Grind mint leaves, coriander leaves, ginger, and garlic to a fine paste. Green chutney is ready.
  2. Then fill the fish with green chutney and keep it aside
  3. Add egg, cornflour, besan, salt, and water in a bowl to make a paste.
  4. Dip the fish in the batter and fry.
  5. Heat oil in a heavy-based saucepan. Cook cloves, bayleaf, cumin seeds, cardamom, and cinnamon together till they start crackling.
  6. Add the onions and tomato and sauté till the onions become red.
  7. Add Indian masala and cook for 10 minutes.
  8. Add the red and yellow gravy and cook for another 5 minutes.
  9. Then add the fried fish and cooking cream.
  10. Simmer on a low flame.
  11. Garnish with ginger and fried mint leaves.

Enjoy this preparation with steamed rice.

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