Ingredients
1 whole fish ( approximately 3 pounds) – cut open lengthwise
– head to tail
– through the back
4 tablespoons vegetable oil
8 chopped onions
12 garlic cloves – minced or pressed
2 teaspoons curry powder
2 teaspoons ground Oman lemon
2 teaspoons salt
2 tablespoons tamarind paste
1 cup water. Warm
Preparation
On a cookie sheet, place the open fish skin down.
Place under the broiler for few minutes until partially cooked.
In the meantime heat the oil in a frying pan.
Saute onion and garlic with stirring until the onion is tender.
Add curry powder, Oman lemon and salt. Stir.
Dissolve the tamarind in the warm water then add it to the onion mix.
Let cook on medium heat until the mixture is thick like paste (about 30 minutes).
Spread the onion mixture on the broiled fish.
Bake the fish in a 350 degree oven for 15-30 minutes or until done. (Do not overcook.)
Place the fish under the broiler for few minutes until a thin crust has formed on the stuffing.
Serve with rice and green salad.
