Spiced and Baked Fish (Masala Dum Machchi)
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
2 tablespoons turmeric powder
6 1-inch thick fish steaks
6 tablespoons mustard or vegetable oil
1 teaspoon mustard seeds
1 2-inch piece of ginger, peeled finely minced
6 cloves garlic, minced
2 fresh red chiles, such as serrano, stems removed, and halved
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon clove powder
1 cup yogurt
Salt to taste
1/4 cup parsley leaves or cilantro for garnish
Rub the turmeric powder on the fish, and wash in cold water. Dry the fish on paper towels.
In a large skillet, heat 4 tablespoons oil over medium heat for 3 minutes and add the mustard seeds; when they begin to pop, reduce the heat, add the ginger, garlic, and chile and fry for 2 minutes. Add the cumin, coriander, and clove powders. Fry for 1 minute. Remove the skillet from the heat, and combine its contents with the yogurt in a large bowl. Add salt.
Grease a large baking dish with 2 tablespoons of oil, place the fish steaks in the dish, and pour the yogurt marinade over them. Marinate at the room temperature for 30 minutes.
Heat the oven to 350 degrees. Bake the fish, uncovered, for 5 minutes. Gently flip the fish, reduce the heat to 200 degrees, and cook for 10 minutes.
Garnish with cilantro or mint leaves just before serving.