Fish Tandoori

Ingredients:

• 1 large fish, whole (about 2 lb.)
• 1 1/2 tbsp lime juice
• salt to taste
• 1 cup whipped yoghurt(curd)
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp green chilli paste
• 1 tsp coriander powder
• 1 tsp tomato sauce
• 1 tsp red chilli powder
• 1/2 tsp cumin powder
• 1 tsp tandoori masala powder [I use store bought version of packaged tandoori masala; however, if you want to make it from scratch, I fished this spice mix recipe from the search engine for you — roast and mix together — 1 tsp Garlic (Lasun) Powder, 1 tsp ground Ginger (Adrak), 1 tsp Cloves (Lavang) Powder, 1/2 tsp grated Nutmeg (Jaiphal), 1 tsp Mace Powder (Javitri), 1 and 1/2 tblsp Cumin (Jeera) Powder, 2 tblsp ground Corriander (Dhania), 1 tsp Fenugreek (Methi) Powder, 1 tsp ground Cinnamon (Dalchini), 1 tsp fresh ground cook pepper (Kalimirchi), 1 tsp ground brown Cardamom (Elaichi) Seeds, 2 tsp Red Food colouring (optional)]
• Oil for brushing the fish

Preparation:

• Combine all ingredients into a masala.
• Clean the fish.
• Make slanting gashes on the fish on each side but make sure the fish remains whole
• Marinate fish in masala for about 4 hours.
• Grease a baking dish
• Place the fish in the center of the dish and brush with some oil on top.
• Pour the remaining marinade into the dish
• Bake at 375 degree F in oven till the fish is done and turns golden brown.
• Garnish with coriander leaves and lemon wedges and serve

Note: You can make this with fish like pomphret, bhetki, salmon, halibut