Ingredients:

1 kg rohu or other firm white fish
2 tablespoon lemon juice
2 tablespoon salt
2 tablespoon garlic paste
2 tablespoon ginger paste
34 green chilies, crushed
2 teaspoon red chili powder

1.5 teaspoon ajwain
1/2 level teaspoon turmeric ground
2 teaspoon coriander seeds, ground
1 teaspoon garam masala
vinegar or lemon juice
1.5 teaspoon chat masala

Preparation:

1. Wash and pat dry fish. Cut into1inch cubes. Rub the fish pieces with lemon juice and 1 teaspoon salt. Cover and marinate for half an hour.
2. Combine garlic, ginger, green chilies, chili powder, ajowan, turmeric, coriander and garam masala in a medium bowl and mix well with enough lemon juice or vinegar to make thick paste.
3. Coat the fish pieces with spice paste. Cover and marinate for at least 6 hours in refrigerator.
4. Place fish in a greased baking tray and bake at 180C (375) mark 5 for about 2535 minutes or until cooked through. About 15 minutes before the end of the cooking time, turn the pieces over, baste well with oil and return to the oven until cooked.
5. Sprinkle with chat masala, if desire. Transfer to a serving plate and decorate with lemon slices.

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