INGREDIENTS

INSTRUCTIONS

1. Remove heads of fish & slit along belly right down to the tail. Gut &
wash inside & out gently in cold water. Filleted trout are also available.
2. Put the fish on a board, on it's stomach & gently but firmly run your
fingers along the center bone. This will loosen the bone, turn the fish
over & gently pull out the bone. If it does not come aaway in one piece,
simply pull away the remaining pieces in exactly the same way.
3. Now cut the fish lengthwise into half. Cut each half into 3 pieces.
4. Crush the garlic & salt together to a smooth pulp. Add the rest of the
ingredients & mix thoroughly.
5. Put 1 teaspoon of the marinade over each piece of fish & spread it so
that it coats the entire surface. Place any remaining marinade on the fish
& place the fish in a covered container. Leave to marinate in the
refrigerator 3-4 hours. Remove from the refrigerator 30 minutes before
cooking.
6. Arrange the fish, skin side down, in a shallow dish, with the thin end
towards the center of the dish. Cover with pierced plastic wrap. Cook on
50% (medium) power for 4 minutes.
7. Turn the fish over, skin side up, & cook, covered as before, for a
further 2 minutes.
8. Allow to stand for several hours, then reheat on 50% power & serve.
Recipe By     : The Complete Indian Cookbook
Posted to FOODWINE Digest 25 November 96
Date:    Mon, 25 Nov 1996 18:27:50 -0500
From:    Randee Fried <Noellekk@AOL.COM>
NOTES : A delicately flavored dish with a slightly hot & tangy taste. The
flavor improves if you cook the fish in advance & allow it to stand. It
reheats perfectly.
For microwave ovens lower than 700 watts: 500 watts: add 40 seconds to
every
minute stated in recipe.  600 watts: add 20 seconds to every minute stated
in
recipe.  650 watts: only a slight increase in overall time necessary.

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