Baked Whole Fish Kerala Style

INGREDIENTS

2.5kg whole fish

1 tbsp vegetable oil

1 small (80g) onion, chopped

3 cloves garlic, crushed

1 tbsp grated fresh ginger

3 tsp black mustard seeds

3 tsp cumin seeds

1 tbsp ground coriander

1 bunch (110g) fresh coriander

1 cup yoghurt

2 limes

1/2 cup fresh coriander leaves, to garnish

METHOD

Cut 4 deep slits in each side of fish.

Line large shallow ovenproof dish with 2 long sheets of foil, extending foil 10cm over all 4 sides.

Place fish on foil.

Heat oil in pan, cook onion, garlic and ginger, stirring until onion is browned lightly.

Add seeds and ground coriander, cook, stirring until fragrant.

Cut and discard roots from bunch of fresh coriander, roughly chop stems and leaves.

Blend or process chopped coriander with cooled onion mixture and yoghurt until pureed.

Pour yoghurt mixture over fish, turn fish to coat on both sides.

Cover fish completely with foil then refrigerate overnight.

Stand fish at room temperature 30 minutes before baking.

Bake, covered in foil, in moderately hot oven about 1 hour or until tender.

Serve with lime wedges and extra coriander.

SERVINGS

6 to 8

SOURCE

AWW Indian

Boxing Day Garlic Prawns

INGREDIENTS
1.5 kg fresh uncooked prawns
8 cloves garlic, crushed
¼ cup olive oil
Salt and pepper
Parsley and lime cheeks, to serve

METHOD
Shell prawns, leaving tails intact.
Butterfly, de-vein and wash.
Pat dry.
Marinate in garlic, olive oil, salt and pepper for 1 hour.
BBQ or grill until pink.
Serve with lime cheeks and sprinkled with parsley.

SERVINGS
8

SOURCE
Jules