Umabai is a noted-and excellent-Indian cook. This is her own special recipe for baked fish. Serve with Chapatti or other
4 thick cod steaks
1-2 teaspoons salt
2 teaspoon turmeric juice of
½ oz. butter
3 tablespoons yogurt
1 teaspoon cayenne pepper
1 teaspoon ground coriander garlic cloves, crushed
With a sharp knife, score the fish steaks on both sides. In a saucer, combine the salt, turmeric and lemon juice. Rub this mixture into the fish steaks. Set the fish aside for 30 minutes.
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C). In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the fish steaks and fry them for 2 minutes on each side.
Remove the pan from the heat. Trans-fer the fish steaks to a baking dish large enough to hold them in one layer.
In a cup, combine the yogurt, cayenne, coriander and garlic. Spoon the mixture over the fish steaks. Turn the steaks so that they are well coated with’ the yogurt mixture.
Place the baking dish in the centre of the oven and bake for 25 to 30 minutes or until the fish flakes easily when tested with a fork.
Remove the baking dish from the oven and serve immediately.