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Whole Fish Baked with Tomato Chutney


1 large red fish
1 tsp chilli garlic paste
1 tsp salt
1 tsp coriander & cumin powder
¼ cup lemon juice
2 Tbsp peri peri oil
2 tsp crushed garlic
2 tsp red chillies
½ tsp white pepper
½ tsp turmeric
2 Tbsp mayonnaise
Chutney for fish:

4 med onions, cubed
½ cup curry leaves, chopped
3 fresh green chillies
3 tsp garlic paste
½ cup oil
1 tsp salt
2 tsp chilli powder
2 tsp coriander & cumin powder
¼ tsp turmeric powder
¾ cup tomato puree
3 med tomatoes, liquidized
2 Tbsp tamarind juice

Wash and dry fish. Make 3 slits on fish. Mix all the ingredients and marinate for 2-3 hours. Cover with foil and place in pre-heated oven, 180C. Bake for ½ hour and then remove foil and bake for a further 15 minutes.

For the chutney, process onion, curry leaves and green chillies roughly. In a large pan, heat oil and cook the garlic and the processed mixture. Add the spices and braise for a few minutes. Add the tomato puree, tomatoes and tamarind juice. Cook on low heat until chutney is thick. Place baked fish on a platter. Pour chutney on top and around fish. Garnish with green chillies, curry leaves and chopped spring onions.

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