Recipe By : Madhur Jaffrey's Quick & Easy Indian Cooking
Serving Size : 2 Preparation Time :0:00
Categories : Madhur Jaffrey's Quick Madhur Jaffrey
India
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 lbs fish, as small salmon, trout -- left whole
salt
3 tbsps lemon -- juice
2 ozs onion -- coarsely chopped
2 cloves garlic -- coarsely chopped
1 2" piece ginger root
1 fresh hot green chili -- sliced
1/4 tsp ground turmeric
1 tsp Garam Masala
1/4 tsp chili powder
1 6 oz can coconut milk -- well stirred
vegetable oil
Was and dry fish. Cut 3-4 deep diagonal slits across both sides of the
fish. Rub with 1/2 teaspoon salt and 1 tablespoon lemon juice. Set
aside. Combine and blend remaining lemon juice, 1/4 teaspoon salt,
onion, garlic, ginger, coriander leaves, turmeric, garam masala and
chili powder into a smooth paste. Empty paste in shallow dish large
enough to hold fish. Add coconut milk; mix. Leave for 5-10 minutes.
Meanwhile, preheat grill and oil grilling rack with vegetable oil. The
rack should be placed about 6 inches form source of heat. Lift fish out
of marinade and place it in or on rack. Grill for abut 25 minutes,
turning fish every 5 minutes and basting frequently with marinade. If
you don't have a hinged rack turn only once.If fish is browning too
fast, distance it more form heat. Do not baste towards end to allow fish
to form a crust.
