Serves: 4
Total Calories: 381
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.
This Blackened Garam Masala Fish recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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