Ingredients
2 pomfret (300 g. each approx.)
For Grinding
12 flakes garlic
2 cm. ginger
1 small onion
6 green chillies
2 medium sized tomatoes, chopped and fried
For Marinating
4 tbsp. vinegar
2 tbsp. soya sauce
1 tsp. tobasco sauce
1/2 tsp. sugar
1/4 tsp. ajinomoto
Method
Trim fins, clean innards and make three gashes on both sides of fish (fish is baked whole).
Marinate fish for two hours with given marinade.
Heat 2 tbsp. ghee and fry ground masala for two minutes.
Stuff and cover fish all over with fired tomato and masala paste.
Grease a baking tray and place fish and its marinade.
Arrange vegetables and dot ghee all over fish and vegetables.
Bake in pre-heated oven for 20 or 25 minutes.
Turn once while baking.
Serve with steamed rice and noodles.
2 pomfret (300 g. each approx.)
For Grinding
12 flakes garlic
2 cm. ginger
1 small onion
6 green chillies
2 medium sized tomatoes, chopped and fried
For Marinating
4 tbsp. vinegar
2 tbsp. soya sauce
1 tsp. tobasco sauce
1/2 tsp. sugar
1/4 tsp. ajinomoto
Method
Trim fins, clean innards and make three gashes on both sides of fish (fish is baked whole).
Marinate fish for two hours with given marinade.
Heat 2 tbsp. ghee and fry ground masala for two minutes.
Stuff and cover fish all over with fired tomato and masala paste.
Grease a baking tray and place fish and its marinade.
Arrange vegetables and dot ghee all over fish and vegetables.
Bake in pre-heated oven for 20 or 25 minutes.
Turn once while baking.
Serve with steamed rice and noodles.
