Red Snapper Mussallam Recipe

Ingredients:
Red Snapper - 2, whole, cleaned, 750gms each

For the Marinade:
Ginger Paste - 1 tsp
Garlic Paste - 2 tsp
Salt to taste
Turmeric Powder - 1/2 tsp
Yogurt - 1 1/2 cups, whisked
Lemon Juice - 2 tbsp
Coriander Seeds - 2 tsp, roasted, crushed
Oil - 3/4 cup

For the Curry:
Onions - 3/4 cup, chopped
Tomatoes - 1 cup, chopped
Coriander Powder - 1 tbsp
Red Chilli Powder - 2 tsp
Cashewnut Paste - 1 tbsp
Garam Masala - 1 tsp
Salt to taste
Green Coriander - 4 tsp, chopped

Method:
1. Clean the whole fish and make slits on the flesh.
2. Mix together the ingredients for the marinade, smear evenly on the fish and keep aside for 1 hour.
3. Heat oil in a kadai and fry the fish on both sides till golden brown.
4. Remove and keep aside.
5. In the same oil, saute the chopped onion till transparent.
6. Add the remaining ingredients for the curry, except green coriander.
7. Stir-fry for a few minutes, sprinkling water occasionally.
8. Place the fish in a roasting pan.
9. Pour gravy on top. Cover and cook for 10 minutes.
10. Stir in the remaining marinade.
11. Cook and stir for 5 minutes.
12. Place fish in an oven-proof dish, cover and cook for 40 minutes in a moderately hot oven.
13. Serve hot with a green salad.