Stuffed Tandoori Fish


River or Sea Fish – 5, each 400 gms, with single central bone
Malt Vinegar – 3 tbsp
Salt to taste
Black Pepper Powder – 2 tsp
Fennel Seeds – 2 tsp
Ginger Garlic Paste – 1/4 cup
Clarified Butter – 3 1/2 tbsp
Gram Flour – 2 1/2 tbsp
Lemon Juice – 5 tsp
Red Chilli Powder – 4 tsp
Turmeric Powder – 2 tsp
Yogurt – 1 cup, drained
Butter to baste – 3 1/2 tbsp

1. Marinate the fish in vinegar and half the salt.
2. In a bowl, combine all the remaining ingredients and mix to a fine paste.
3. Rub the paste inside and outside the fish and let it stand for 2 to 3 hours.
4. Preheat the oven to 175C/350F.
5. Skewer in the oven from tail to mouth, 4cm apart.
6. Roast in the oven for 12-15 minutes.
7. Keep a tray underneath to collect the drippings.
8. Baste with butter.
9. Remove and hang the skewers and let the excess moisture drip off.
10. Garnish with sliced cucumbers, tomatoes and onions.

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