2 (700-800 gm / 25- 28 oz each)Red snapper, whole, cleaned
For the marinade:
1 tsp (6 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
1 1/4 cups (250 g) 9 oz Yoghurt (dahi), whisked
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
2 tsp (4 g) Coriander (dhaniya) seeds, roasted, crushed
3/4 cup (150 ml) 5 fl oz Vegetable oil
2 tsp (12 g) Garlic (lasan) paste
Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
1 1/4 cups (250 g) 9 oz Yoghurt (dahi), whisked
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
2 tsp (4 g) Coriander (dhaniya) seeds, roasted, crushed
3/4 cup (150 ml) 5 fl oz Vegetable oil
For the curry:
1 cup (120 g) 4 oz Onions, chopped
200 g (7 oz) Tomatoes, chopped
1 tbsp (4 1/2 g) Coriander powder
2 tsp (4 g) Red chilli powder
1 tbsp (15 g) Cashew nut (kaju) paste
1 tsp (2 g) Garam masala
Salt to taste
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
200 g (7 oz) Tomatoes, chopped
1 tbsp (4 1/2 g) Coriander powder
2 tsp (4 g) Red chilli powder
1 tbsp (15 g) Cashew nut (kaju) paste
1 tsp (2 g) Garam masala
Salt to taste
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
method
1. Clean the whole fish and make slits on the flesh.
2. Mix together the ingredients for the marinade. Smear evenly on the fish and keep aside for one hour.
3. Heat the oil in a wok (kadhai); fry the fish on both sides till golden brown. Remove and keep aside.
4. In the same oil, saute the onions till transparent. Add the remaining ingredients for the curry, except green coriander. Stir-fry for a few minutes, sprinkling water occasionally.
5. Place the fish in a roasting pan. Pour the gravy on top. Cover and cook for 10 minutes.
6. Stir in the remaining marinade; cook and stir for 5 minutes.
7. Place fish in an ovenproof dish; cover and cook for 40 minutes in a moderately hot oven. Serve hot with a green salad.
2. Mix together the ingredients for the marinade. Smear evenly on the fish and keep aside for one hour.
3. Heat the oil in a wok (kadhai); fry the fish on both sides till golden brown. Remove and keep aside.
4. In the same oil, saute the onions till transparent. Add the remaining ingredients for the curry, except green coriander. Stir-fry for a few minutes, sprinkling water occasionally.
5. Place the fish in a roasting pan. Pour the gravy on top. Cover and cook for 10 minutes.
6. Stir in the remaining marinade; cook and stir for 5 minutes.
7. Place fish in an ovenproof dish; cover and cook for 40 minutes in a moderately hot oven. Serve hot with a green salad.
serving amount
serves: 4
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