Quantity Ingredient
- 4 lb. Sole, flounder, rock cod, or any other white whole fish
- 8 cloves Garlic
- 3 Hot chilies or cayenne (optional)
- 1" piece Ginger
- 1 medium bunch Coriander
- 1 T Coriander seeds
- 1 t Brown sugar
- 1 t Turmeric
- 1/2 t Black mustard
- 1/2 t Fenugreek seeds
- 1 T Salt
- 1/2 c Lemon juice
- 1/2 c Vegetable oil
- 2 c Chopped onion
- 1 c Chopped tomato
- 1/2 t Garam Masala
Method
- Preheat oven to 400 F.
- Wash and pat fish dry. Sprinkle 1 t salt inside and set aside.
- Blend garlic, chili, ginger, 1/2 the coriander, coriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice until it all becomes a smooth paste (Add some water if needed).
- Fry onions until they are soft and golden brown.
- Add the blended Masala and cook until most of the liquid is gone, and it starts to leave the sides of the pan.
- Add the tomatoes and Garam Masala. Fry for 2 minutes more and remove.
- Coat one side of fish, stuff 11/2 cups inside. Close opening, spread the rest of the Masala over it. Cover tightly and bake for about 25 minutes.
- Grill for 1-2 minutes in the broiler, and sprinkle on the remaining coriander and have a taste.
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