Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Sole, flounder, rock cod, or |
| 8 \N | Cl Garlic |
| 3 \N | Hot chillies |
| 1 \N | Ginger |
| 1 medium | Coriander |
| 1 tablespoon | Coriander seeds |
| 1 teaspoon | Brown sugar |
| 1 teaspoon | Turmeric |
| ½ teaspoon | Black mustard |
| ½ teaspoon | Fenugreek seeds |
| 1 tablespoon | Salt |
| ½ cup | Lemon juice |
| ½ cup | Vegetable oil |
| 2 cups | Chopped onion |
| 1 cup | Chopped tomato |
| ½ teaspoon | Garam masala |
Recipe by: Somesh Rao 1. Wash and pat dry fish. Sprinkle 1t salt inside and set aside. Preheat oven to 400f 2. Blend garlic, chili, ginger, ½ the corriander, corriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice till it all becomes a smooth paste (add some water if needed.) 3. Fry onions till they are soft and golden brown. 4. Add the blended masala and cook till most of the liquid is gone and it starts to leave the sides of the pan. 5. Add the tomatoes and Garam Masala. Fry for 2 minutes more and remove. 6. Coat one side of fish, stuff 1½ cups inside. Close opening, spread the rest of the masala over it.
Cover tightly and bake for about 25 minute 7. Grill for 1 or 2 minutes in broiler and sprinkle the remaining coriander