Ingredients:
4 lb Sole, flounder, rock cod, or
Other white fish
8 Cloves garlic
3 Hot chillies
1 Inch ginger
1 md Bunch coriander
1 tb Coriander seeds
1 t Brown sugar
1 t Turmeric
1/2 ts Black mustard
1/2 ts Fenugreek seeds
1 tb Salt
1/2 c Lemon juice
1/2 c Vegetable oil
2 c Chopped onion
1 c Chopped tomato
1/2 ts Garam Masala
Serves 8
Method:
Wash and pat dry fish. Sprinkle 1t salt inside and
set aside. Preheat oven to 400f. Blend garlic,
chili, ginger, 1/2 the corriander, corriander seeds,
brown sugar, turmeric, mustard seeds, fenugreek
seeds, salt and lemon juice till it all becomes a
smooth paste (add some water if needed.) Fry onions
till they are soft and golden brown. Add the blended
masala and cook till 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 1 1/2 cups
inside. Close opening, spread the rest of the masala
over it. Cover tightly and bake for about 25
minutes. Grill for 1 or 2 minutes in broiler and
sprinkle the remaining coriander.