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Baked Fish With Coriander Masala
(Pakki Hui Machli)
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| What You Need: |
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A whole 4-pound sole or flounder, cleaned but with head and tail left on, or substitute any other 4- pound firm, white whole fish
1 teaspoon salt
2 tablespoons vegetable oil
MASALA
3 tablespoons finely chopped garlic
3 dried hot red chilies, each about 1˝ inches long, washed and seeded
A 1-inch cube of fresh ginger root, scraped and coarsely chopped
2 tablespoons finely chopped fresh coriander (cilantro)
1 tablespoon coriander seeds
1 teaspoon jaggery, or brown sugar combined with molasses (see Glossary)
1 teaspoon turmeric
˝ teaspoon black mustard seeds
˝ teaspoon fenugreek seeds
1 tablespoon salt
˝ cup fresh lemon juice
˝ cup vegetable oil
2 cups finely chopped onions
1 cup finely chopped fresh tomatoes
˝ teaspoon garam masala
2 tablespoons finely chopped fresh coriander (cilantro)
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| How To Cook: |
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1. Wash the fish under cold running water and pat it completely dry inside and out with paper towels. Sprinkle 1teaspoon of salt inside the fish and let it marinate for 15 to 20 minutes.
2. Preheat the oven to 400°F. With a pastry brush, spread the 2 tablespoons of oil evenly over the bottom and sides of a shallow baking-and-serving dish large enough to hold the fish comfortably. Set aside.
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MASALA:
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1. To make the masala, combine the garlic, chilies, ginger root, 2 tablespoons of fresh coriander, coriander seeds, jaggery, turmeric, mustard seeds, fenugreek seeds, 1 tablespoon of salt and the lemon juice in the jar of an electric blender.
2. Blend at high speed for 30 seconds, then turn off the machine and scrape down the sides of the jar with a rubber spatula. Blend again until the mixture becomes a smooth puree.
3. In a heavy 8- to 10-inch skillet, heat ˝ cup of vegetable oil over moderate heat until a light haze forms above it. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until they are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly.
4. Add the masala and cook, stirring constantly, for about 10 minutes, or until most of the liquid has evaporated and the mixture is thick enough to draw away from the sides of the pan in a solid mass. Stir in the tomatoes and garam masala and remove from the heat.
5. Coat one side of the fish with 1 cup of the masala mixture, smoothing and spreading it evenly with a spatula or the back of a spoon. Turn the fish over and place it coated side down in the prepared baking dish. Fill the cavity of the fish with 1˝ cups of the masala, then close the opening with skewers or by sewing it with heavy thread.
6. Spread the remaining masala over the top of the fish and cover the dish tightly with its lid or with aluminum foil.
7. Bake in the middle of the oven for about 25 minutes, or until the fish is firm when pressed lightly with a finger. Uncover and slide the fish under the broiler for 1or 2 minutes to brown it lightly. Sprinkle with 2 tablespoons of fresh coriander and serve the fish at once, directly from its baking dish.
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