Blackened Garam Masala Fish Food

KHARRA MASALA FISH (FISH WITH TOMATOES AND ONIONS)

Steps:

• Heat ghee in a medium pot over medium until it melts, 30 to 45 seconds. Add the seeds and round red chiles. Stir continuously until fragrant, about 30 to 45 seconds.
• Add onion. Stir occasionally, and continue cooking until it starts to turn golden brown, about 5 minutes. Stir in the garam masala, cumin, turmeric and chile powder. Add the tomatoes and salt, and stir so all the ingredients are evenly mixed. Continue cooking, stirring occasionally, until tomatoes are tender and the oil starts to separate (you'll see the oil form an outline around the jammy tomato), about 7 minutes.
• Add the fish pieces in one layer, cover and let cook over low heat for 7 minutes. Remove the lid, and flip the fish pieces so they are coated with masala on all sides. Cover again and let it cook on low until the fish is cooked through, about 2 minutes. Top with lemon juice, green chiles, ginger and fresh cilantro. Serve with roti, rice or by itself.

BLACKENED FISH

Steps:

• In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
• Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
• Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

BLACKENED FISH

Steps:

• Mix first 8 ingredients together, and drench the fish in the mixture.
• Drizzle with melted butter and sauté in a very hot (not burning), heavy (cast iron!) skillet until blackened, only a few minutes per side.
• Turn and repeat on other side.
• Serve with lemon wedges.

BLACKENED GARAM MASALA FISH

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.