Whole Fish Baked with Indian Spiced Yoghourt
Whole Fish Baked with Indian Spiced Yoghourt

At a glance
Preparation time 20 minutes + 30 minutes marinating time
Cooking time 20-25 minutes + 5 minutes grilling
Serves 4

1kg (or 2 x 500g) whole snapper, scaled, gutted
2 cups (lightly packed) coarsely chopped fresh coriander
2 cups (lightly packed) fresh mint leaves 
¼ cup tablespoons fresh lime juice 
3 jalapeno chillies, seeded, coarsely chopped 
3 garlic cloves, crushed 
2 tablespoons minced peeled fresh ginger 
3 cups Jalna Greek Yoghurt 
2 tablespoons olive oil
2 teaspoons ground cumin 
1 teaspoon chilli powder 
1 teaspoon sugar 
1 teaspoon salt
Coriander leaves, red capsicum, green shallots, to garnish
Lime wedges, to serve

  • Puree coriander, mint, lime juice, chillies, garlic and ginger in a food processor. Transfer to large bowl. Stir in yoghurt, oil, cumin, chilli powder, sugar, and salt.
  • Cut 3 diagonal slits through skin down to bone on each side of the fish. Place fish in a large baking dish. Pour half the marinade over the fish, turning until evenly coated. Cover and set aside for 30 minutes at room temperature.
  • Preheat oven to 230°C/fan forced 210°C.
  • Bake fish until flesh is just opaque in the centre, about 20-25 minutes. Place under a hot grill to brown.
  • Scatter fresh coriander and capsicum over the fish and serve with remaining spiced yoghurt on the side.
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