Tawa Fish: Spiced & Sizzled
Flaky fish seared on a cast iron tawa with ginger-garlic paste, green chili, and a squeeze of lime. Indian street-food fast, ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 195
- Protein
- 24g
Ingredients
- ½ lb firm white fish fillets (cod, haddock, or halibut)
- 1 tbsp ginger-garlic paste
- 1 medium green chili, minced
- ½ tsp kasuri methi (dried fenugreek leaves), crushed
- ½ whole lime (juiced)
- 2 tbsp oil for cooking
Instructions
- 1
Pat fish dry with paper towels. Spread ginger-garlic paste, green chili, and kasuri methi evenly over both sides. Season with salt and pepper.
- 2
Heat oil in a cast iron tawa or heavy skillet over medium-high until it shimmers, about 90 seconds.
- 3
Lay fish carefully into the hot pan without moving. Sear for 3–4 minutes until the bottom is golden and crispy.
- 4
Flip gently. Sear the other side for 2–3 minutes until cooked through; flesh should flake easily with a fork.
- 5
Squeeze lime juice over the top. Serve hot straight from the tawa with lemon wedges and rice or naan.
Tools you’ll need
- cast iron tawa or 10-inch cast iron skillet
- paper towels
- fish spatula or thin metal spatula
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