Whole Fish Baked with Tomato Chutney (23.02.2010)

Seafood

1 large red fish

1 tsp chilli garlic paste

1 tsp salt

1 tsp coriander & cumin powder

¼ cup lemon juice

2 Tbsp peri peri oil

2 tsp crushed garlic

2 tsp red chillies

½ tsp white pepper

½ tsp turmeric

2 Tbsp mayonnaise

Chutney for fish:

4 med onions, cubed

½ cup curry leaves, chopped

3 fresh green chillies

3 tsp garlic paste

½ cup oil

1 tsp salt

2 tsp chilli powder

2 tsp coriander & cumin powder

¼ tsp turmeric powder

¾ cup tomato puree

3 med tomatoes, liquidized

2 Tbsp tamarind juice

Wash and dry fish. Make 3 slits on fish. Mix all the ingredients and marinate for 2-3 hours. Cover with foil and place in pre-heated oven, 180C. Bake for ½ hour and then remove foil and bake for a further 15 minutes.

For the chutney, process onion, curry leaves and green chillies roughly. In a large pan, heat oil and cook the garlic and the processed mixture. Add the spices and braise for a few minutes. Add the tomato puree, tomatoes and tamarind juice. Cook on low heat until chutney is thick. Place baked fish on a platter. Pour chutney on top and around fish. Garnish with green chillies, curry leaves and chopped spring onions.

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