Crispy Snapper With Chaat Masala

Ingredients

• 1 bunch cilantro, tough stems trimmed, coarsely chopped (about 2 cups)
• 2 green Thai chiles or other green chiles, seeds removed if desired
• 1 garlic clove, smashed
• 2 Tbsp. fresh lemon juice
• Kosher salt
• 2 Tbsp. tamarind concentrate
• 1 Tbsp. (or more) dark brown sugar
• ½ small red onion, very thinly sliced
• Kosher salt
• 2 garlic cloves, finely grated
• 1 2" piece ginger, peeled, finely grated
• 3 Tbsp. vegetable oil
• 2 tsp. chaat masala, plus more for serving
• 4 6-oz. skin-on red snapper fillets
• Kosher salt
• 1 lemon, halved

Steps

1. Purée cilantro, chiles, garlic, lemon juice, and 3 Tbsp. water in a blender, adding more water by the tablespoonful if needed to get mixture moving, until smooth. Season with salt.
2. Mix tamarind, brown sugar, and ½ cup water in a small bowl to combine. Add onion and season with salt; let sit 5 minutes. Taste and add more brown sugar if needed (every tamarind product is slightly different, so you may need more sugar to cut the acidity).
3. Whisk garlic, ginger, oil, and 2 tsp. chaat masala in a medium bowl.
4. Pat fillets dry with paper towels; season generously on both sides with salt. Working one at a time, dip flesh side of fillets in spiced oil to coat, then transfer to a cold large skillet, arranging skin side down. Place skillet over medium heat and cook fish, pressing down on fillets to ensure direct contact with pan, until skin is super crisp and flesh is mostly opaque, 9–11 minutes. Turn fillets over and cook until just opaque throughout, about 1 minute more.
5. Divide fish among plates; sprinkle with more chaat masala. Serve with chutney and tamarind sauce for spooning over.