2 pomfret (300 g. each approx.)

Grind to paste 12 flakes garlic 2 cm. ginger 1 small onion 6 green chillies (hot) 2 medium sized tomatoes, chopped and fried

For the marinade 4 tbsp. vinegar 2 tbsp. soya sauce 1 tsp. tobasco sauce 1/2 tsp. sugar 1/4 tsp. ajinomoto

Method

Trim fins, clean innards and make three gashes on both sides of fish (fish is baked whole).
Marinate fish for two hours with given marinade.
Heat 2 tbsp. ghee and fry ground masala for two minutes.
Stuff and cover fish all over with fired tomato and masala paste.
Grease a baking tray and place fish and its marinade.
Arrange vegetables and dot ghee all over fish and vegetables.
Bake in pre-heated oven for 20 or 25 minutes.
Turn once while baking.
Serve with steamed rice and noodles.

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