Created by ellie on February 15, 2021
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.