A tasty but simple dish, Tenali Baked Fish is traditionally served with a salad of thinly sliced onions, green chillis and mint leaves, dressed with lime juice. In India, the fish is cooked in a clay oven called a tandoor, but it may also be grilled over hot charcoal or under a grill .
4 thick cod or haddock steaks
2 teaspoons salt
2 tablespoons lemon juice
1 teaspoon cayenne pepper garlic cloves, crushed 1-inch piece fresh root ginger, peeled and grated or very finely chopped 2 teaspoons ground coriander 4 tablespoons yogurt
Pat the fish dry with kitchen paper towels. In a saucer, mix the salt, lemon juice and cayenne pepper together. Rub this mixture into the fish steaks. Put the fish in a shallow bowl and set aside to marinate at room temperature for 30 minutes.
Meanwhile, in a small bowl, mix together the remaining ingredients. Spoon the mixture over the fish, turning the steaks so that they are well coated with the marinade. Set aside for 1 hour.
Preheat the grill to moderately high. Line the grill pan with aluminium foil. Arrange the fish on the foil and place the pan under the heat. Grill for 10 minutes on each side or until the fish flakes easily when tested with a fork.
Remove the pan from the heat. Trans-fer the fish to a warmed serving dish, pour over any pan juices and serve immediately.