Known as ‘Dum Ki Machli’, this vibrant spiced fish dish makes for an impressive and delicious centrepiece.
- SERVES 6
- 4 tbsp melted butter
- 4 medium onions, finely chopped
- 4 garlic cloves, finely sliced
- 1.5 tsp ground turmeric
- 2 tsp salt
- 1.5 tsp freshly ground black pepper
- 1 tsp sugar
- 100g fresh coriander, finely chopped
- 3 green chillies
- 750g natural (plain) yoghurt
- 1 whole fish, such as sea bass or trout, gutted, scaled and ready to cook.
- 2 tbsp chopped grapes (optional)
- TO GARNISH
- Lemon slices
- Fresh coriander leaves
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- In a pan, heat the butter over a medium–high heat. Add the onions and garlic. Cook, stirring, until they just start to colour – this should take about 4 minutes – do not let the butter burn.
- Lower the heat to medium, add the ground turmeric, salt, ground pepper and sugar and cook for a further 4 minutes. Take the pan off the heat and leave to cool.
- Transfer the onion mixture to a food processor, add the chopped coriander and chillies, then blend to a paste. Stir the paste into the yoghurt and pour over the fish. Leave to marinate for at least 4 hours.
- When ready to bake the fish, preheat the oven to 180C/gas 4. Place a sheet of parchment paper on top of a sheet of foil.
- Wrap the fish in the paper and foil, then place in a roasting tray. Bake in the preheated oven for 45–60 minutes, depending on the type and size of fish.
- When the fish is cooked, garnish with lemon slices and coriander leaves.
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Asma’s Indian Kitchen by Asma Khan, Published by Pavilion Book.