30 December 2012,21:28 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Mix all the ingredients for the marinade. Rub the marinade all over and leave aside for 1 -2 hours.
  • Heat the oil in a pan to smoking point. Arrange the fish in a baking dish. Baste the fish with hot oil.
  • To the oil left in the pan, add onion, ginger-garlic and cashewnut pastes and stir. Add coriander powder, red chilli powder, turmeric powder and salt.
  • Add the yoghurt and bring the mixture to a boil. Reduce to medium heat and stir until the oil separates from the mixture.
  • Add 1 ½ cups hot water and bring the mixture to a slow boil. Add fenugreek powder, garam masala and vetivier oil.
  • Preheat oven to 120 °C / 250 °F. Pour a portion of the hot gravy over the fish and bake for 20 -30 minutes, basting every 15 minutes with the gravy.
  • Remove the fish and arrange carefully in a shallow dish. Strain the gravy and add the lemon juice. Pour the gravy over the fish and garnish with green coriander and melted butter. Serve with rice.


  • 2 kg 1 fish  
  • 200 ml cooking oil
  • 200 grams Onion paste  
  • 50 grams Ginger  paste  
  • 50 grams Garlic paste  
  • 100 grams Cashew nut paste
  • 3 teaspoon Coriander powder
  • 2 teaspoon Red chilli powder
  • 2 teaspoon Turmeric powder
  • Salt to taste
  • 150 grams Yoghurt  
  • 1 teaspoon Fenugreek powder
  • 3 teaspoon Garam masala  
  • 5 drops Vetivier oil
  • 3 teaspoon Lemon juice
  • 2 teaspoon Green coriander  
  • 2 tablespoon Butter, melted

For the marinade

  • 5 teaspoon Garlic paste
  • 5 teaspoon Ginger paste  
  • 3 teaspoon Lemon juice
  • 1 teaspoon Red chilli powder
  • Salt to taste

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