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- Red Snapper Mussallam
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PrintRED SNAPPER MUSSALLAM
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Clean the whole fish and make slits on the flesh.
- Mix together the ingredients for the marinade. Smear evenly on the fish and keep aside for 1 -1 ½ hours.
- Heat oil in a wok or pan and fry the fish on both sides till golden brown. Remove and keep aside.
- In the same oil, saute the chopped onions till smooth. Add the remaining ingredients for the curry, except green coriander.
- Stir-fry for a few minutes, sprinkling water occasionally.
- Place the fish in a roasting pan.
- Pour gravy on top. Cover and cook for 10 minutes.
- Stir in the remaining marinade; cook and stir for 5 minutes.
- Place fish in an oven-proof dish; cover and cook for 20 -30 minutes in a moderately hot oven. Serve hot with a green salad.
INGREDIENTS
- 750 grams Red snapper, whole, cleaned
- For the marinade:
- 1 teaspoon Ginger paste
- 2 teaspoon Garlic paste
- Salt to taste
- ½ teaspoon Turmeric powder
- 150 grams Yoghurt, whisked
- 2 tablespoon Lemon juice
- 2 teaspoon Coriander seeds, roasted, crushed
- 150 ml Cooking oil
For the curry
- 150 grams Onions, chopped
- 250 grams Tomatoes, chopped
- 1 tablespoon Coriander powder
- 2 teaspoon Red chilli powder
- 1 tablespoon Cashewnut paste
- 1 teaspoon Garam masala
- Salt to taste
- 5 teaspoon Green coriander, chopped
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