1-1½ kg fresh fish
1 small onion, pounded
1Tbs lemon juice
2tsp crushed garlic
2tsp crushed coriander
¼ cup coconut milk
2cups fresh tomato puree
½ cup slivered almonds
1 large onion, sliced
1tsp salt
2tsp crushed jeera
1½ tsp red chillies, pounded
½ cup oil
1tsp turmeric
Clean, wash and cut fish into pieces. Drain well. Mix spices, salt and lemon juice. Bind with teaspoon of oil. Keep aside a quarter of the masala and smear the rest well over the fish. Bake for 40min at 180*C. Meanwhile, fry onions in the remaining oil. When they begin to change colour and the tomato puree and the remaining masala. Lower the heat and simmer for a few minutes until curry is nicely blended. Pour this puree over the fish. Garnish with almonds and bake until fish is done. Decorate with dhunya.
