Ingredients

• 500 gm. firm, chunky fish fillets, like cod or haddock or even cat fish. For a buffet, remove skin and cut into 2 inch pieces.

• Marinade:

• Juice of 1 lemon or 2 tbsp. vinegar

• 1 tsp. carom seeds or ajwain

• 1/2 tsp. coarsely ground black peppers,

• A large pinch of chilli powder

• A large pinch of turmeric powder (just enough to give a hint of colour and flavour)

• A good pinch (1/4 tsp.) saffron strands, soaked in 2 tsp of warm water or milk

• 1-2 tbsp. olive oil

• 2-3 cloves of garlic, peeled and finely grated or crushed (optional)

• 1 tsp. Chat Masala

• Salt to taste. Rock salt is good. Add after tasting the marinade. Remember, chat masala also has salt.

• For serving (optional):

• 4-5 green chillies, sliced length-ways

• 1 small red onion, thinly sliced

• A few sprigs of dill (soa or suva in Hindi)

• A few slices of lemon

Instructions

1. Wash and pat dry fish fillets with a kitchen towel.

2. Cut into single portion size cubes. Size is your own preference. Leave them full, if they are small fillets.

3. Prick fillets with a fork. This helps to absorb the marinade.

4. Mix all ingredients for marinade in a bowl, add fish and gently turn over a few times to coat the fish well on all sides. Leave it in the fridge, in an airtight container, for a few hours or overnight.

5. Place fish pieces on an oven-proof, well greased dish and bake uncovered in a hot oven at 200 C or 400 F, for 10-15 minutes. Fish should flake when touched gently with a knife. Make sure not to overcook it.

6. Serve hot, garnished with sliced green chillies, a slice or wedge of lemon, red onion rings, and a sprig of dill (Soa saag). You can serve it with any vegetables of choice or rice pilaf/pulao.

Notes

• A firm fish can also be cooked on skewers, in a hot oven or tandoor or on a BBQ. If you have none of these, it can be cooked in a heavy skillet or frying pan