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02 January 2013,21:30 by
D.Sumithra

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RED SNAPPER MUSSALLAM

Serves :
6

Preparation Time :
45 minutes

Cooking Time :
60 minutes

Preparation Method :

  • Clean the whole fish and make slits on the flesh.
  • Mix together the ingredients for the marinade. Smear evenly on the fish and keep aside for 1 -1 ½ hours.
  • Heat oil in a wok or pan and fry the fish on both sides till golden brown. Remove and keep aside.
  • In the same oil, saute the chopped onions till smooth. Add the remaining ingredients for the curry, except green coriander.
  • Stir-fry for a few minutes, sprinkling water occasionally.
  • Place the fish in a roasting pan.
  • Pour gravy on top. Cover and cook for 10 minutes.
  • Stir in the remaining marinade; cook and stir for 5 minutes.
  • Place fish in an oven-proof dish; cover and cook for 20 -30 minutes in a moderately hot oven. Serve hot with a green salad.

INGREDIENTS

  • 750 grams Red snapper, whole, cleaned
  • For the marinade:
  • 1 teaspoon Ginger paste
  • 2 teaspoon Garlic paste
  • Salt to taste
  • ½ teaspoon Turmeric powder
  • 150 grams Yoghurt, whisked
  • 2 tablespoon Lemon juice
  • 2 teaspoon Coriander seeds, roasted, crushed
  • 150 ml Cooking oil

For the curry

  • 150 grams Onions, chopped
  • 250 grams Tomatoes, chopped
  • 1 tablespoon Coriander powder
  • 2 teaspoon Red chilli powder
  • 1 tablespoon Cashewnut paste
  • 1 teaspoon Garam masala
  • Salt to taste
  • 5 teaspoon Green coriander, chopped

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