Crispy Snapper With Chaat Masala

5.0
( 2 reviews )
Review
Cooking Mode
19
Ingredients
10m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #36476

February 15, 2021

Categories: Snapper Gluten-Free, No Eggs, more

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"This recipe uses some Indian spices such as chaat masala which is a spice blend. Recipe source: Bon Appetit (March 2021)"

Original is 4 servings
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Ingredients

  • FOR CHUTNEY
  • FOR TAMARIND SAUCE
  • FOR FISH

Nutritional

  • Serving Size: 1 (288.5 g)
  • Calories 308.6
  • Total Fat - 12.7 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 62.9 mg
  • Sodium - 140.6 mg
  • Total Carbohydrate - 13.2 g
  • Dietary Fiber - 2.6 g
  • Sugars - 6.8 g
  • Protein - 36.1 g
  • Calcium - 84.9 mg
  • Iron - 1 mg
  • Vitamin C - 40.1 mg
  • Thiamin - 0.1 mg


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Step by Step Method

Step 1

To make the chutney: in a blender puree all the ingredients (cilantro - lemon juice) plus 3 tablespoons of water until smooth-- you may need more water, just add by tablespoons if needed until it is smooth. Season with salt.

Step 2

To make the tamarind sauce: In a small cup or bowl combine the tamarind and brown sugar with 1/2 cup water and then add the onion and season with salt. Let stand for 5 minutes before using. You may need more brown sugar, depending on your taste.

Step 3

To make the fish: In a bowl whisk together the first 3 ingredients(-vegetable oil) plus 2 teaspoons chaat masala.

Step 4

Pat fish with paper towels and then season the fish with salt. Working with one filet at a time, dip flesh side of fish in spice oil and then transfer fish to large skillet (cold skillet), arranging fish skin side down. Place skillet on medium heat and cook fish for 8-10 minutes or until skin is crisp and then turn fish and cook other side for another minute or until fish is done.

Step 5

Divide fish among plates and sprinkle with more of the chaat masala and serve with the chutney an d tamarind sauce.

Tips


No special items needed.

2 Reviews

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ForeverMama

Goodness, this is a wonderful tasty dish! So much flavor going on between the different sauces and with every bite, it is a Wow moment with all those layers of flavor. We had it with some fried rice, but almost wished I had made white rice to absorb that lovely chutney and tamarind sauce, which is the bomb good! Thank you, ellie, for sharing. Made it for Pick Me tag game and Best of 2023, as recommended by JostLori.

5.0

review by:
(17 Feb 2024)
JostLori

Wow - this is the best dish I've eaten this year!!! I chose this recipe because I had a jar of the chaat and was looking for a recipe. I don't even know where to start... The fish was fantastic, but I must admit to using cod instead of snapper. The fish absorbed the flavors of the ginger, garlic and chaat masala so well - it would have been fantastic without anything else. But that chutney! Oh my goodness, was it ever good. I used a serrano chili because it was in the fridge. I just absolutely loved this, and it definitely made the fish even better. The tamarind sauce was also very good and the onions added another level of flavor that just exploded in your mouth! I didn't add any of the "sauce" from the onions, just the onions on the side, with a sliver on every bite. This is most definitely going into my Best of 2023 file, and you can bet it will make the final cut next year! This is a restaurant-quality dish.

5.0

review by:
(4 Mar 2023)
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