Masala Fish Steaks Recipes

Steps:

• Heat ghee in a medium pot over medium until it melts, 30 to 45 seconds. Add the seeds and round red chiles. Stir continuously until fragrant, about 30 to 45 seconds.
• Add onion. Stir occasionally, and continue cooking until it starts to turn golden brown, about 5 minutes. Stir in the garam masala, cumin, turmeric and chile powder. Add the tomatoes and salt, and stir so all the ingredients are evenly mixed. Continue cooking, stirring occasionally, until tomatoes are tender and the oil starts to separate (you'll see the oil form an outline around the jammy tomato), about 7 minutes.
• Add the fish pieces in one layer, cover and let cook over low heat for 7 minutes. Remove the lid, and flip the fish pieces so they are coated with masala on all sides. Cover again and let it cook on low until the fish is cooked through, about 2 minutes. Top with lemon juice, green chiles, ginger and fresh cilantro. Serve with roti, rice or by itself.

Steps:

• Sprinkle the fish with 1/4 teaspoon salt on both sides and set aside, in the refrigerator if necessary.
• Put the red peppers, garlic, ginger, thyme, 3/4 teaspoon salt, onions, and cayenne into a blender in that order and make a paste.
• Put the oil in a frying pan (you should have 1/4 inch of oil) and set on medium-high heat. When hot, put in the fish steaks and fry until light brown on both sides. Transfer with a slotted spoon to a plate. Remove all but 5 tablespoons of the oil, and put back on medium-high heat. When hot, add the paste from the blender. Stir and fry for about 3 minutes or until the paste seems to dry out. Turn heat down and fry another 2 minutes. Put the fish back in the pan, add 2 tablespoons water, and cook the fish through on very low heat, spooning the sauce over the fish. Squeeze lime juice over the top.