Photo by Yudi Ela, food styling by Susie Theodorou, prop styling by Sophie Strangio
Crispy pan-seared fish is the perfect canvas for showing off the full range of chaat masala, an Indian spice blend made of coriander, cumin, asafoetida, black salt, black pepper, and amchur—a dried mango powder with an acidic, lip-smacking quality. Here it’s used twice: First by seasoning the fish before cooking, then sprinkled over right after to balance the sweet and herby tamarind sauce and cilantro chutney. That’s what you do with chaat, the category of Indian snacks that rely on this spice mix—it’s the perfect final touch. We love Spicewalla’s Chaat Masala; a single shake gives any dish a distinct salty and tangy flavor.
