India; Bhoonee Machi Foreign Cookery
2 tbsp. salad or olive oil
1/2 tsp. mustard seeds
2 cloves garlic
1" piece green ginger
2 lemons
1 tbsp. coriander 		1/2 tsp. chili powder
3 med. tomatoes
2 1/4 cups water
2 lbs. whitefish
1 tsp. salt
1 tsp. vinegar

BAKED FISH CURRY

Heat salad oil in a saucepan. Toss in mustard seeds, crushed or minced garlic, finely chopped ginger and cook a minute or two. Add grated rind of both lemons, juice of 1 lemon. coriander, chili powder, coarsely chopped tomatoes and water and cook, uncovered, for about 20 minutes or until mushy.

Start oven at 350F or moderate. Place the whole,cleaned fish in a shallow baking dish. Sprinkle with salt and vinegar. Pour sauce over fish, arrange thin slices of the remaining lemon over the top and bake 20 minutes or until fish is tender. Serves 4.

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