As my husband loves fish the most, I always experiment with its various dishes. Sometimes in continental style, sometimes in traditional, curries or roasted, fried or baked.

My children though, are not very fond of it, preferring chicken or mutton over fish. So I try to make it like chicken tikka and they can’t get enough of it, demanding it atleast twice a week.

My Grandfather and father too love fish preparations. He had certain beliefs too. He often told us about the do’s and don’ts of fish consumption. He always said that, one should eat fishes in those months which has the ‘r'(letter) in their spelling. Keeping that in mind my mother didn’t prepare fish in summers and monsoons (from May to August).

There is a scientific reason behind this belief that the water bodies become contaminated in late summers and monsoons resulting in toxication of fish during that period especially those which are found in ponds and rivers are not fit for eating.

Fish is a great starter or snack in chilly winter evenings. It gives a fulfilling experience in lunches in the form of rice and fish curry. And making it in less gravy with chapati makes for a light Dinner. So perfect for every occasion except in breakfast!!😉

Serves: 5-6

Preparation time: 10 minutes

Baking time: 40-45 minutes

Ingredients:

• 800 gms fish pieces
• 1 piece bell pepper diaced
• 2 onions peeled and diaced
• 1 tsp mustard oil
• 150 gms thick curd
• 

For the marinade:

• 14-16 garlic cloves
• 1 inch ginger
• 3-4 red chillies
• 18-20 black pepper
• 1 tsp cumin
• 3-4 Cardamom
• 4-6 cloves
• 1/2 inch cinnamon stick
• 1 leaflet of mace
• 1/2 tsp kashmiri mirch
• 1/2 lime juice

• Salt to taste

Method

1. Grind all the marinade ingredients.
2. 
3. Marinate fish, onion and capsicum in marinade, curd, oil, lime juice and salt for 3-4 hours.
4. Preheat the oven at 240℃ and arrange the marinated stuff on greased oven tray and bake it for 40-45 minutes.
5. 
6. Enjoy 😊

Nosh farmaiye…