Masala Fish Steaks

• 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

1. Sprinkle the fish with 1/4 teaspoon salt on both sides and set aside, in the refrigerator if necessary.
2. Put the red peppers, garlic, ginger, thyme, 3/4 teaspoon salt, onions, and cayenne into a blender in that order and make a paste.
3. Put the oil in a frying pan (you should have 1/4 inch of oil) and set on medium-high heat.
4. When hot, put in the fish steaks and fry until light brown on both sides.
5. Transfer with a slotted spoon to a plate.
6. Remove all but 5 tablespoons of the oil, and put back on medium-high heat.
7. When hot, add the paste from the blender.
8. Stir and fry for about 3 minutes or until the paste seems to dry out.
9. Turn heat down and fry another 2 minutes.
10. 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.
11. Squeeze lime juice over the top.

fish, salt, red bell pepper, garlic, ginger, thyme, onion, cayenne pepper, vegetable oil, lemon juice

Taken from www.epicurious.com/recipes/food/views/masala-fish-steaks-373753 (may not work)