Cooking with B.J

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Spicy Baked Fish


- 1 kg. rohu or any other firm white fish fillets
- 2 tbsp. lemon juice
- 2tsp. salt
- 2 tbsp. garlic paste
- 2 tbsp. ginger paste
- 3-4 green chilli, crushed
- 2 tsp. red chili powder
- 11\2 tsp ajowan (carum)
- 1\2 level tsp ground turmeric
- 2 tsp. ground Coriander
- 1 tsp. garam masala
- lemon juice or vinegar
- 1 1\2 tsp. chat masala

1. Wash and pat dry fish. Cut into1inch cubes. Rub  the fish pieces with lemon juice and 1 teaspoon salt. Cover and marinate for half an hour.
2. Combine
garlic, ginger, green chilies, chili powder, ajowan,  turmeric, coriander and garam masala in a medium bowl and mix well with enough lemon juice or vinegar to make thick paste.
3. Coat the fish pieces with spice paste. Cover and marinate for at least 6 hours in refrigerator.
4. Place fish in a greased baking tray and bake at 180C (375) mark 5 for about 25-35 minutes or until cooked through.
About 15 minutes before the end of the cooking time, turn the pieces over, baste well with oil and  return to the oven until cooked.
5. Sprinkle with chat masala, if desire. Transfer to a serving plate and decorate with lemon slices.