Ingredients
1. Sole, flounder, rock cod or any other white fish (4lb)
2. chopped tomato (1c)
3. chopped onion (2c)
4. garlic (8cloves)
5. ginger (1” piece)
6. coriander (1medium bunch)
7. hot chilies (3 optional)
8. coriander seeds (1tbsp)
9. turmeric (1tsp)
10. brown sugar (1tsp)
11. fenugreek seeds (1/2tsp)
12. lemon juice (1/2c)
13. black mustard (1/2tsp)
14. vegetable oil (1/2c)
15. garam masala (1/2tsp)
16. salt (1tbsp)

Method of preparation:-
1. First heat the oven to 400 degrees F. Wash the fish and then pat it dry. Sprinkle 1 teaspoon of salt and keep it aside.

2. Now blend the garlic, ginger, chili, half of coriander leaves, coriander seeds, mustard seeds, fenugreek seeds with turmeric powder and brown sugar, remaining salt and lemon juice in a blender until it becomes smooth paste.

3. Take a pan, heat oil in it and then fry onions until get soft and golden brown. Now add the blended masala and cook it until the liquid gets evaporate and it starts leaving the sides of the pan. Add the tomatoes and the garam masala and again fry for 2 minutes.

4. Take off the pan from heat. Coat one side of fish with masala, stuff 1 ½ cups inside the fish. Close the opening and then spread the rest of the masala over it. Cover it tightly and bake it in the preheated oven for 25 minutes. Then grill it for 1-2 minutes in the broiler. When it gets ready then sprinkle the remaining coriander leaves.