BLACKENED GARAM MASALA FISH

Blackened Garam Masala Fish image

Number Of Ingredients 11

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1 tablespoon Basic Garlic Paste (or store-bought)
1 tablespoon Tamarind Paste
1 1/2 to 2 pounds firm white fish fillets, such as halibut, cod, or catfish, about 1/2-inch thick, cut into 3-inch pieces
1 tablespoon ground paprika
1/2 teaspoon , ground ajwain, seeds
1/2 teaspoon Garam Masala
1/4 teaspoon freshly ground black pepper
1/ teaspoon cayenne pepper, or to taste
1/2 teaspoon salt, or to taste
3 tablespoons mustard oil or peanut oil
2 tablespoons fresh lemon juice or lime juice

Steps:

1. Prepare the garlic and tamarind pastes. Place the fish in a large, flat dish. Mix together the garlic paste, all the spices and salt, and rub well over the fillets, making sure each one is well-coated. Cover and marinate in the refrigerator at least 1 and up to 4 hours.2. Heat 1 1/2 tablespoons oil in a large nonstick skillet over high heat until smoking, about 2 minutes. Carefully place the fillets in the pan in a single-layer and cook until blackened on the bottom, about 5 minutes.3. Drizzle the remaining oil on top of the fish fillets and turn them over. Cook, pressing the top blackened side gently with the back of a spatula to flatten, and cook until the other side is well-browned and the inside just flaky and opaque, about 4 minutes. Transfer to a serving dish, drizzle the lemon juice on top, and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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