Baked Stuffed Fish
|Whole fish||1 Kilogram (2 X 500 Grams)|
|Coriander leaves||1 Bunch (100 gm)|
|Mint leaves||1 Bunch (100 gm)|
|Coconut||1 , grated|
|Cumin seeds||1 Teaspoon|
|Ginger piece||1 Inch|
|Oil||1 Tablespoon (For Brushing)|
Clean and wash the fish.
Make 4 deep incisions on either side and keep aside.
Pick and wash the coriander and mint leaves, discarding the hard stems.
Grind together the mint leaves, coriander leaves, salt, cumin seeds, curd, grated coconut, onion, ginger-garlic and green chillies, using a little water, if required to make a thick paste (chutneyl .
Coat the fish well with the chutney, on both sides, stuffing a little chutney in the incisions.
Pre heat the oven on 'convection' at 180Â°C, with the lightly greased metal tray, placed on the high rack.
Place the fish on the hot metal tray, brush with a little oil and bake at 180Â°C for 20:00 minutes.
Turn the fish over, halfway through cooking time.