SPICY SWEET AND SOUR FISH BAKE
By Shanaaz Parker
45ml Cooking Oil
10 Curry Leaves
125ml Warm Water
45ml Tandoori Masala
10ml Paprika Powder
30ml Garlic Paste
60ml Tomato Puree
60ml Brown Sugar
Corainder and Tomato, chopped for garnishing
Preheat oven to 180ºC. Place oil and butter in a large ovenproof dish. Heat and add curry leaves to fuse.
In a small bowl, steep tamarind in warm water. Squeeze out the pulp and discard the pips. Place tamarind in a bowl and add all the remaining ingredients. Mix into a paste. Rub spice paste over the fish and place in the hot butter mixture.
Bake for 10 – 12 minutes and turn oven to grill, leaving fish to grill for 8 – 10 minutes.
Garnish with fresh dhania and tomato.
Serve with masala potatoes and crusty bread.
Serves 4 – 6