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Ingredients :
1 kg whole fish
4
cloves garlic, chopped finely
1
fresh red chili, seeded and chopped
1
tablespoon fresh ginger, chopped finely
1
teaspoon ground cumin
1
teaspoon garam masala
1
cup yogurt
Salt and lemon juice to taste
Fresh cilantro leaves to garnish
Red chilies to garnish
Method :
Clean the fish, scaled and discard the
head. Wipe out the fish cavity with kitchen paper dipped in coarse salt
and wash well. Rub some salt and lemon juice in the cavity. Heat a wok
with oil and gently fry garlic, ginger and chili until soft. Add cumin
and garam masala and fry for 2-3 minutes. Remove from
heat, stir into yoghurt and add salt to taste. Dry fish on
paper towel, make diagonal slits in the flesh on each side and put into
a greased baking dish. Spread the
marinade on both sides of the fish and inside the cavity. Leave to
stand at room temperature for 30 minutes. Then bake in
a moderate oven 35 minutes or until flesh is white and opaque at the
thickest portion. Garnish with
coriander leaves and chili. Serve immediately while still hot.
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