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Buy the fish
cleaned, scaled and with the head removed.
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Wipe out
cavity with kitchen paper dipped in coarse salt and wash well.
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Rub inside
cavity with a little salt and lemon juice.
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Heat oil and
gently fry ginger, garlic and chili until soft.
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Add cumin and
garam masala and fry for 2-3 minutes.
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Remove from
heat, stir into yoghurt and add salt to taste.
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Dry fish on
paper towel, make diagonal slits in the flesh on each side and put into
a greased baking dish.
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Spread the
marinade on both sides of the fish and inside the cavity.
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Leave to
stand at room temperature for 30 minutes.
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Then bake in
a moderate oven 35 minutes or until flesh is white and opaque at the
thickest portion.
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Garnish with
coriander leaves and chili.
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Serve hot.