Mahi Musallam

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Published under: Fish

River or Sea Fish – 2 kg
Oil – 1 cup
Onion Paste – 1 cup
Ginger Paste – 1/4 cup
Garlic Paste – 1/4 cup
Cashewnut Paste – 1/2 cup
Red Chilli Powder – 2 tsp
Turmeric Powder – 2 tsp
Salt to taste
Yogurt – 3/4 cup
Fenugreek Powder – 1 1/2 tsp
Garam Masala – 3 tsp
Vetiver – 5 drops
Lemon Juice – 1 tbsp
Green Coriander – 2 tsp
Butter – 2 tbsp, melted

For the Marinade:
Garlic Paste – 4 tsp
Ginger Paste – 4 tsp
Lemon Juice – 1 tbsp
Red Chilli Powder – 1 tsp
Salt to taste

1. Clean, wash and wipe the fish thoroughly.
2. Mix all the ingredients for the marinade.
3. Prick the fish with a sharp fork, rub the marinade all over and leave aside for an hour.
4. Heat the oil in a pan to smoking point.
5. Arrange the fish in a baking dish.
6. Baste the fish with hot oil
7. To the oil left in the pan, add onion, ginger garlic and Cashewnut pastes and stir.
8. Add the coriander powder, red chilli powder, turmeric powder and salt.
9. Add the yoghurt and bring the mixture to a boil.
10. Reduce to medium heat and stir until the oil separates from the mixture.
11. Add 1/2 cup of hot water and bring the mixture to a slow boil.
12. Add fenugreek powder, garam masala and vetiver.
13. Preheat oven to 120C/250F.
14. Pour a portion of the hot gravy over the fish and bake for 40 minutes, basting every 15 minutes with the gravy.
15. Remove the fish and arrange carefully in a shallow dish.
16. Strain the gravy and add the lemon juice.
17. Pour the gravy over the fish.
18. Garnish with green coriander and melted butter.
19. Serve with rice.

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