Tawa Fish: Charred & Spiced
Whole fish or thick fillets seared on a cast iron griddle until the edges blacken and the inside stays moist. Coated in spiced oil with fresh lemon—bold, smoky, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 38g
Ingredients
- 1.5 lbs white fish fillets (cod, halibut, or pomfret), 1.5 lbs total
- 4 tbsp olive oil
- 1.5 tsp kashmiri chili powder
- 1 tsp cumin seeds
- ¾ tsp amchur (dried mango powder)
- 1.5 tbsp fresh ginger, minced
- 1 whole lemon (juiced + 1 wedge for serving)
- 3 tbsp fresh cilantro, chopped
Instructions
- 1
Pat fish dry with paper towels. Season both sides with salt and black pepper.
- 2
Heat a cast iron skillet or griddle over medium-high until a drop of water sizzles instantly, ~2 minutes.
- 3
Brush one side of each fillet with 0.5 tbsp oil. Lay on the hot pan oil-side down, don't move for 4 minutes until edges char and blacken.
- 4
Flip and cook the other side 2–3 minutes until just cooked through. Fish should flake easily at the thickest point.
- 5
Mix kashmiri chili powder, cumin seeds, amchur, ginger, remaining oil, and lemon juice in a small bowl.
- 6
Drizzle the spiced oil over the fish. Scatter cilantro on top and serve with lemon wedges.
Tools you’ll need
- cast iron skillet or griddle, 10–12 inches
- paper towels
- small bowl
- spoon
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