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Baked Stuffed Fish




			2*500 gms. whole fish

		For the chutney

			1 bunch mint leaves

			1 bunch coriander leaves

			1 coconut (grated)

			100 gms. curd

			salt to taste

			1 tsp. cumin seeds

			1 piece ginger

			4 flakes garlic

			50 gms. onion

			6-8 green chillies

			oil for brushing

1. Clean and wash the fish. Make 4 deep incisions on either side and keep aside.
2. Pick and wash the coriander and mint leaves, discarding the hard stems.
3. Grind together the mint leaves, coriander leaves, salt, cumin seeds curd, grated coconut, onion, ginger-garlic and green chillies, using a little water, if required to make a thick paste.
4. Coat the fish well with the chutney, on both sides, stuffing a little chutney in the incisions.
5. Pre heat the oven on 'Convection' at 180¨¬C, with the lightly greased metal tray, placed on the high rack.
6. Place the fish on the hot metal tray, brush with a little oil and bake 180¨¬C for 20 min. Turn the fish over, halfway through cooking time.


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