Pakistani Tandoori-Style Fish

• 2 teaspoons very finely grated peeled fresh ginger
• 1 teaspoon finely crushed garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme (if ajowan seeds are available, use 1/4 teaspoon)
• 1/4 teaspoon freshly ground black pepper
• 1/41/2 teaspoon cayenne pepper
• 1 teaspoon nice red paprika
• 1/2 teaspoon garam masala, preferably homemade (see page 285)
• 1/4 teaspoon ground turmeric
• 1 tablespoon lemon juice
• 1/4 teaspoon sugar
• 3/4 teaspoon salt
• 11 1/4-pound fillet of Spanish mackerel or mackerel, cut crossways into 3-inch pieces
• 2 tablespoons olive or canola oil

1. Mix together in a small bowl the ginger, garlic, cumin, thyme, black pepper, cayenne, paprika, garam masala, turmeric, lemon juice, sugar, and salt.
2. Put this paste on both sides of the fish piecesit will adhere better to the fleshy sideand set aside for 30 minutes.
3. Put 1 tablespoon of the oil in a nonstick frying pan and set on medium-high heat.
4. When hot, put in half of the fish pieces, flesh side down, and cook about 2 minutes or until nicely browned.
5. Turn over and brown the skin side for another 2 minutes.
6. Remove to a dish and leave in warm place.
7. Quickly wipe the pan out with a paper towel, put in the remaining 1 tablespoon oil, and cook the rest of the fish the same way.

ginger, garlic, ground cumin, thyme, freshly ground black pepper, cayenne pepper, nice red paprika, garam masala, ground turmeric, lemon juice, sugar, salt, mackerel, olive

Taken from www.epicurious.com/recipes/food/views/pakistani-tandoori-style-fish-373750 (may not work)