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
Fresh cilantro leaves to garnish
Red chilies to garnish
Salt and lemon juice to taste
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.
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