BENGALI STYLE BAKED FISH

This is the first time that I cooked this fish recipe. It is not hot at all and has a very nice fresh taste. Ideal for the people who do not like food too spicy. Cookbook 'Indian Food Made Easy'.

INGREDIENTS
1 Tbsp poppy seeds
1 tsp mustard seeds
2 heaped Tbsp plain yoghurt
1 Tbsp fresh ginger, grated
1 green chilli, chopped (deseed it if you don't like it too hot)
salt, to taste
good pinch of black pepper
1 tsp coriander powder
a good handful fresh coriander, leaves and stalks
2 pieces of white-fleshed fillets, such as haddock, sole, etc. (or more if they are very small)
vegetable oil
10g butter
lemon juice, to taste

METHOD
Preheat oven to 190°C.
Make a paste of the poppy seeds, mustard seeds, yoghurt, ginger and chilli. Use a mortar and pestle or a blender. Stir in the salt, pepper, coriander powder and fresh coriander. Taste and adjust the seasoning.

Put the fish fillets in a bowl and add the mixture. Coat the fish with the paste.

Place the fish on a well oiled baking dish. Dot with the butter.

Cook for 7 to 10 minutes or until tender (depending on the type of fish and the thickness).

Drizzle with lemon juice and serve.
You can serve it with the Bengali style eggplant and the Indian style salad. (See recipes in blog)

Serves 2

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