Ingredients:

• 2 Pomfret (each 300 g approx)
• Grind to paste:
• 12 flakes Garlic
• 2 cm Ginger
• 1 small Onion
• 6 Green chillies (hot)
• 2 medium sized tomatoes, chopped and fried
• For the marinade:
• 4 tbsp Vinegar
• 2 tbsp soya sauce
• 1 tsp tobasco sauce
• 1/2 tsp Sugar
• 1/4 tsp ajinomoto

Method:

1. Trim fins, clean innards and make three gashes on both sides of fish (fish is baked whole).
2. Marinate fish for two hours with given marinade.
3. Heat 2 tbsp ghee and fry ground masala for two minutes.
4. Stuff and cover fish all over with fired tomato and masala paste.
5. Grease a baking tray and place fish and its marinade.
6. Arrange vegetables and dot ghee all over fish and vegetables.
7. Bake in pre-heated oven for 20 or 25 minutes.
8. Turn once while baking.
9. Serve with steamed rice and noodles.

Recipe courtesy of Sify Bawarchi