Lagni fish
Ingredients
- Fish whole 1 to 1 ½ kg
- Lemon juice ¼ cup
- Salt 1 tsp + ½ tsp
- Oil ¼ cup
- Curry leaves 20
- Fenugreek seeds ½ tsp
- Ginger garlic 1 tbsp
- Turmeric ½ tsp
- Chili powder 1 ½ tsp
- Coriander 1 tsp
- Cumin 1 tsp roasted and crushed
- Allspice 1 tsp
- Tomatoes 2 finely chopperized
- Black pepper ½ tsp
- Yogurt ½ cup
- Tamarind pulp 2 tbsp
- Coriander leaves 2 tbsp
- Green chilies 2 chopped
Method
- Give cuts on both sides of fish, wash and dry very well, marinate with 1 tsp of salt and 1.4 cup lemon juice, leave it for 30 minutes, heat ¼ cup oil add curry leaves, fenugreek seeds, ginger garlic paste, all the dry seasonings with chopperized tomatoes, add yogurt and fry well, remove. Add tamarind pulp, green chilies, coriander leaves chopped, take a large rectangular piece of foil, put on oven tray, spread with half cooked masala, put fish on it, top with remaining masala on fish, seal well, bake in a preheated oven for 30 minutes, open foil, re-bake till water dries and oil comes on top, serve with lemon slices, chopped coriander leaves.
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