INGREDIENTS:

800 gms. fish, cut into pieces
1 tsp. salt
1 tsp. lemon juice
4 dried chillies, grind
1 tsp. garam masala
2 cloves garlic, grind
1 piece ginger thumb-sized, grind
½ cup yoghurt
3 tbsp. melted butter
1 drop yellow colouring

DIRECTIONS:

Wash and pat dry fish with kitchen towel.
Rub with salt and lemon juice. Let stand for 20 mins.
Combine chilli paste, garam masala, garlic, ginger, yoghurt and yellow colouring in a small bowl.
Mix well and pour over fish. Let stand at room temperature for 4 hours.
Place marinated fish on tray and bake at 205°C for 20 mins. or until brown.
Brush with melted butter during baking. Garnish with tomato slices, onion rings and lemon slices.
Serve with naan.

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