Spicy red snapper
Ingredients
- 2 Red snapper whole, cleaned. each weighing about 28 oz
for the marinade:
- 1 tsp Ginger adrak paste
- 2 tsp Garlic lasan paste
- Salt to taste
- 1 tsp Turmeric haldi powder
- 9 oz Yoghurt dahi, whisked
- 2 tbsp Lemon nimbu juice
- 2 tsp Coriander dhaniya seeds, roasted, crushed
- 5 floz Vegetable oil
for the curry:
- 4 oz Onions chopped
- 7 oz Tomatoes chopped
- 1 tbsp Coriander powder
- 2 tsp Red chilli powder
- 1 tbsp Cashew nut kaju paste
- 1 tsp Garam masala
- Salt to taste
- 2 tbsp Green coriander hara dhaniya, chopped
Instructions
- Clean the whole fish and make slits on the flesh.
- Mix together the ingredients for the marinade. Smear evenly on the fish and keep aside for one hour.
- Heat the oil in a wok (kadhai); fry the fish on both sides till golden brown. Remove and keep aside.
- 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.
- Place the fish in a roasting pan. Pour the gravy on top. Cover and cook for 10 minutes.
- Stir in the remaining marinade; cook and stir for 5 minutes.
- Place fish in an ovenproof dish; cover and cook for 40 minutes in a moderately hot oven. Serve hot with a green salad.
Calories: 798 kcal
Carbohydrates: 11 g
Protein: 83 g
Fat: 46g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 150 mg
Sodium: 296 mg
Potassium: 1938 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 1198 IU
Vitamin C: 20 mg
Calcium: 230 mg
Iron: 2 mg