Serves: 4
Total Calories: 101

1 teaspoon Chaat Masala (or store-bought)
1 1/2 to 2 pounds sea bass, halibut, or any firm white fish fillets, about 3/4-inch thick, c into 1-inch pieces
2 tablespoons vegetable oil
1 tablespoon ground black mustard seeds
1/4 teaspoon ground turmeric
1 cup nonfat plain yogurt, whisked until smooth
2 bunches fresh cilantro (large, about 5 ounces each), coarsely chopped
2 to 3 tablespoons fresh lemon juice
8 slices (quarter-size) peled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, stemmed
1/2 teaspoon ground paprika
1 teaspoon salt, or to taste
a few cilantro sprigs

1. Prepare the chaat masala. Place the fish pieces in a bowl and gently mix in the oil, mustard seeds, and turmeric. Place the yogurt in a separate serving bowl.

2. Put the cilantro in a food processor or a blender, add the lemon juice, ginger, green chili peppers, paprika, and salt, and process to make a fine purée. Divide the purée into 2 portions. Mix 1 portion into the fish. Cover with plastic wrap and marinate at least 2 and up to 24 hours in the refrigerator. Mix the second portion into the yogurt, along with the chaat masala, to make a saucy chutney. Cover and refrigerate until needed.

3. Heat a large nonstick skillet over medium-high heat, and cook the fish, turning once or twice, until just flaky and opaque inside and golden outside, about 3 to 4 minutes. Transfer to a serving dish, drizzle about 1/2 cup yogurt sauce on the fish, garnish with the cilantro sprigs, and serve hot with the remaining yogurt sauce on the side.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 101
Calories from Fat: 60

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