• 2 pomfrets (300 g. each approx.)

Grind to paste:

• 12 flakes garlic;
• 2 cm. ginger;
• 1 small onion;
• 6 green chillies (hot);
• 2 medium sized tomatoes, chopped and fried.

For the marinade:

• 4 tbsp. vinegar;
• 2 tbsp. soya sauce;
• 1 tsp. tobasco sauce;
• 1/2 tsp. sugar;
• 1/4 tsp. ajinomoto.

1. Trim fins, clean innards and make three gashes on both sides of fish (fish is baked whole). Marinate fish for two hours with given marinade. Heat 2 tbsp. ghee and fry ground masala for two minutes. Stuff and cover fish all over with fried tomato and masala paste. Grease a baking tray and place fish and its marinade. Arrange vegetables and dot ghee all over fish and vegetables. Bake in pre-heated oven for 20 to 25 minutes. Turn once while baking. Serve with steamed rice and noodles.

(contributed by Smita Nayak, Tanuku (A.P.))