2-2½ kg whole beckti fish
1 bottle prepared mango chutney sweet of sour
2 tsp chilli powder
1 lemon or
1-2 tsp vinegar
2-2½ tsp garlic paste
salt to taste
oil (heat the oil and let it cool before using) 1 cup green chutney or green coconut chutney
Wash and scale fish, remove the cyes and keep whole. Slice the fish way lengthwise from the middle just above the bone. Clean the fish, rub with salt, chilli powder, garlic and lemon or vinegar. Marinate for a few hours in the refrigerator.
When ready to bake rub the insides of the fish with a little oil and liberally layer the inside first with the green chutney then the mango chutney. Brush the upper inner side with oil.
Wrap the fish in foil and bake in a moderate oven at gas mark 4/180° C for 30-45 minutes. Turn the fish over midway during this period. To turn fish use a towel to hold properly ensuring that the fish does not break. Serve immediately with fresh bread.
Green Chutney
4 bunches coriander leaves
20-24 green chillies
1 bunch mint leaves
1-2 tsp salt
200 ml tamarind pulp
3-4 tsp sugar
water as needed to blend the chutney.
Grind finely coriander leaves, chillies and mint leaves. Mix all other ingredients and blend together.
or
Green Coconut Chutney
400 g dessicated coconut powder
2 bunches fresh coriander leaves
1½ bunch mint leaves (optional)
12 green chillies
8 cloves garlic
1 tsp salt
2 tsp cumin seeds, roasted
125 ml tamarind pulp or
juice of 3-4 lemons
Grind finely mint, coriander, chillies, garlic and cumin seed with coconut powder and blend with the juice of 3-4 lemon and salt.