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Baked Stuffed Fish

Madhuri.Dixit's picture
The baked and stuffed fish is a flavorful and filling preparation that can be made with any fish of choice. stuffed with a paste of chutney of coriander leaves with curd, mint, onions, coconut and spices, the baked stuffed fish can be served with a side salad or cous cous.
Ingredients
  Whole fish 1 Kilogram (2 X 500 Grams)
  Coriander leaves 1 Bunch (100 gm)
  Mint leaves 1 Bunch (100 gm)
  Coconut 1 , grated
  Curd 100 Gram
  Salt To Taste
  Cumin seeds 1 Teaspoon
  Ginger piece 1 Inch
  Garlic 10 Gram
  Onion 50 Gram
  Green chilies 8
  Oil 1 Tablespoon (For Brushing)
Directions

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 180°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 180°C for 20:00 minutes.
Turn the fish over, halfway through cooking time.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish

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