DF
GF
NF
Amchur Fish Roast
Time and again, I come back to one spice: amchur, which can create magic with so many foods. The sun-dried green mango powder works best as a finishing spice — so add it to foods that cook quickly or at the end of cooking. Amchur is a sour light-brownish powder with haunting notes of mango yet has no sweetness. Oven-roasting fish is arguably the cleanest and simplest way to cook fish in a home kitchen. To get the flakiest, perfect cook on a fillet, turn the oven off halfway through. As the fish roasts, the juices trickle down to flavor the potato and onion mixture in this recipe.
Time and again, I come back to one spice: amchur, which can create magic with so many foods. The sun-dried green mango powder works best as a finishing spice — so add it to foods that cook quickly or at the end of cooking. Amchur is a sour light-brownish powder with haunting notes of mango yet has no sweetness. Oven-roasting fish is arguably the cleanest and simplest way to cook fish in a home kitchen. To get the flakiest, perfect cook on a fillet, turn the oven off halfway through. As the fish roasts, the juices trickle down to flavor the potato and onion mixture in this recipe.
Cook Time
30 Minutes
Serves
2
Directions
Step 1
Pre-heat the oven to 350°F. In a small bowl, toss the fish with 1 tablespoon olive oil, chopped cilantro, 1 tablespoon amchur, and a pinch of salt. Set aside until ready to use.
Step 2
In a flat cast-iron frying pan, heat 3 to 4 tablespoons olive oil. When the oil is just shy of smoking, pop the cumin seeds. Within 2 to 3 seconds, add the onions, potatoes, 1 teaspoon salt, and black pepper. Toss together and place pan in the oven.
Step 3
Cook for 3 to 4 minutes, then gently flip the potatoes and onions around. Cook for another 2 to 3 minutes or until the onions and potatoes are soft, brown and cooked through.
Step 4
Sprinkle 1 teaspoon amchur on the potatoes and onions and move them to the side to make room for the marinated fish on the skillet. Place fish on the skillet and put the skillet back in the oven and cook for 2 to 3 minutes. Turn the oven off and let the fish rest in the oven for another 5 to 8 minutes. Toward the end, add a handful of braising greens to the skillet; they will partially cook and wilt. Serve immediately.
Notes & Variations
- Amchur, sometimes spelled amchoor, is available at most Indian grocery stores.
- Any firm flaky fish, such as snapper or flounder, works well.
- Replace potatoes with sliced carrots, turnips, or parsnips.
Ingredients
8-ounce local fish fillet, boneless skinless
4 to 5 tablespoons olive oil, divided
1 tablespoon chopped cilantro
1 tablespoon + 1 teaspoon amchur, divided (dried mango powder)
1 1/2 teaspoon sea salt, divided
3 to 4 tablespoons olive oil
1 teaspoon cumin seeds
1 medium onion, sliced (roughly 1 1/2 cup)
4 to 5 small potatoes, sliced
1 teaspoon freshly ground black pepper
Handful of braising greens such as sorrel, mustard greens, arugula, or spinach
Step 1
Pre-heat the oven to 350°F. In a small bowl, toss the fish with 1 tablespoon olive oil, chopped cilantro, 1 tablespoon amchur, and a pinch of salt. Set aside until ready to use.
Step 2
In a flat cast-iron frying pan, heat 3 to 4 tablespoons olive oil. When the oil is just shy of smoking, pop the cumin seeds. Within 2 to 3 seconds, add the onions, potatoes, 1 teaspoon salt, and black pepper. Toss together and place pan in the oven.
Step 3
Cook for 3 to 4 minutes, then gently flip the potatoes and onions around. Cook for another 2 to 3 minutes or until the onions and potatoes are soft, brown and cooked through.
Step 4
Sprinkle 1 teaspoon amchur on the potatoes and onions and move them to the side to make room for the marinated fish on the skillet. Place fish on the skillet and put the skillet back in the oven and cook for 2 to 3 minutes. Turn the oven off and let the fish rest in the oven for another 5 to 8 minutes. Toward the end, add a handful of braising greens to the skillet; they will partially cook and wilt. Serve immediately.
8-ounce local fish fillet, boneless skinless
4 to 5 tablespoons olive oil, divided
1 tablespoon chopped cilantro
1 tablespoon + 1 teaspoon amchur, divided (dried mango powder)
1 1/2 teaspoon sea salt, divided
3 to 4 tablespoons olive oil
1 teaspoon cumin seeds
1 medium onion, sliced (roughly 1 1/2 cup)
4 to 5 small potatoes, sliced
1 teaspoon freshly ground black pepper
Handful of braising greens such as sorrel, mustard greens, arugula, or spinach
Notes & Variations
- Amchur, sometimes spelled amchoor, is available at most Indian grocery stores.
- Any firm flaky fish, such as snapper or flounder, works well.
- Replace potatoes with sliced carrots, turnips, or parsnips.
Tags:
DF
GF
NF
Stock Your Pantry
Tags:
DF
GF
NF
Stock Your Pantry
Essential Masala Dabba
$235
We love amchur, yes we do.
Here are two other recipes that feature amchur!
YOU'LL FALL IN LOVE TOO
