Masala dum machchi

Masala dum machchi

Spiced baked fish

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg whole fish, cleaned, scaled, head removed
salt
lemon juice
oil
1 tablespoon fresh ginger, finely chopped
3 garlic cloves, finely chopped
1 fresh red chilli, seeded and chopped, plus extra to garnish
1 teaspoon ground cumin
1 teaspoon Garam masala
250g plain yoghurt
fresh coriander leaves, to garnish

Method

  1. Wipe out the cavity of the fish with paper towel dipped in coarse salt, then wash well. Rub the cavity with a little salt and lemon juice. Pat the outside dry with paper towel. Make diagonal slits in the flesh on each side of the fish and place in a large baking tray.
  2. Heat the oil in a large heavy-based frying pan over medium heat. Add the ginger, garlic and chilli and cook until softened. Add the cumin and garam masala and cook for 2–3 minutes, then remove from the heat and stir into the yoghurt until well combined. Season with salt, to taste.
  3. Preheat the oven to 180ºC. Spread the marinade on both sides of the fish, making sure it goes into the cuts and inside the cavity. Leave to stand at room temperature for 30 minutes, then bake in the oven for 35 minutes, or until the flesh is white and opaque. Garnish with the coriander leaves and chilli, and serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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