Masala Fish Steaks

Name: Masala Fish Steaks
Yield: serves 2¿4
Ingredients: 1 pound fish steaks (see above); Salt; 1/2 large red bell pepper (half of a 6-ounce pepper), seeds removed, chopped; 4 cloves garlic, chopped; One 1-inch piece fresh ginger, peeled and chopped; 1/4 teaspoon dried thyme; 1 small onion, chopped; 1/2 teaspoon cayenne pepper; Vegetable oil for shallow frying; Lime or lemon juice

December 9, 2011

You can use almost any fish steaks here—salmon, kingfish, cod, haddock, swordfish, salmon, trout, pomfret, pompano, or tilefish—depending on the part of the world you live in. Instead of having to look for ajowan seeds (use 1/4 teaspoon, if you can get them), you can use dried thyme, which has the same flavor. When using the blender here, make sure you put the chopped red pepper in first, as that will provide the liquid needed to make a paste. If your blender remains stubborn, add a tablespoon or two of water. You could serve this with Zucchini and Yellow Summer Squash with Cumin, and Bulgar Pilaf with Peas and Tomato.

Recipe notes

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