Recipes >> Dahi Wali Macchi

Baked Spiced Fish

250 g (8 oz) natural yogurt, 1 onion – chopped, 1 garlic clove, chopped, 1 teaspoon grated fresh root ginger, 1 tablespoon vinegar, 1 ½ teaspoons ground cumin pinch of chili powder, 1 kg (2 lb) whole fish or 750 g (1 ½ lb) fish fillets (see note),  juice of 1 lemon, 1 teaspoon salt.

To garnish : 
 
Lemon slices, fresh coriander leaves.
 
Put 50 g (2 oz) of the yogurt, the onion, garlic, ginger, vinegar, cumin and chili powder into a liquidizer or food processor and blend to a smooth paste. Add the remaining yogurt. 
 
Score the fish and place it in an ovenproof dish. Rub with lemon juice and sprinkle with the salt. Pour over the yogurt marinade, cover and leave to marinate overnight. 
 
Cover the fish with foil and bake in a preheated over 1800 c (3500 F), Gas Mark 4, for 30 minutes. Serve hot, garnished with lemon slices and coriander leaves. 
 
Serves 4
 
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