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Garma
Garam More |
Rasoi |
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Method : Clean and gut the fish, remove the gills and eyes. Cut slits on both sides of the fish and rub with lemon juice. Peel the ginger and garlic, break the dried red chillies into bits and grind into paste. Mix this paste with the yoghurt, spices, sugar, salt and colouring and rub the inside of the fish with some of this mixture. Coat the rest of the fish with the remaining mixture. Refrigerate for a couple of hours so that the marinade is absorbed by the fish. Heat ghee in a shallow casserole for 2 minutes on High. Place the fish in the casserole, cover with plastic wrap and cook on High for 4 minutes. Baste with the mixture that collects in the casserole. Uncover, turn over and cook for 8 minutes on high, basting from time to time. Tip : A browning dish is a heatproof dish coated with tin oxide and prevents the microwaves from penetrating the dish. It heats up like a frying pan
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