Kingfish Grilled in Tomato Gravy

500 gms kingfish (one piece whole)
2 medium onions, diced small
3 medium tomatoes, diced small
1″ ginger,  chopped fine
8 cloves garlic,  chopped fine
2 green chillies,  chopped fine
1 tsp garam masala powder
1 tsp red chilli powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp tumeric powder
2+2 tbsp white vinegar
1/2 tsp sugar
Salt to taste
Oil as required
Slit the stomach of the kingfish from the side and clean out guts and gills.
Cut off the fins and make slight slits on the body.
Mix the salt,  tumeric powder and 2 tbsp vinegar and rub into the fish.
Set aside for about 30 minutes.
In the meanwhile,  heat oil in a pan.
Add the chopped onion, ginger,  garlic and green chilli and fry till onions are transparent.
Add the dry masala powders and sautee for sometime.
Add the tomatoes and sautee till the oil starts separating at the sides.
Note : If you prefer the gravy to be of a smoother consistency, simply chop the onions and tomatoes fine instead of dicing.
Add salt to taste,  sugar and the remaining 2 tbsp of vinegar.
Wash the fish thoroughly and place in a foil lined baking tray after draining the water.
Drizzle a little oil onto the fish and cover with a sheet of foil.
Preheat oven to 180 deg and bake for about 20 minutes.
Remove cover and pour the tomato gravy over the fish.
Bake open for another 5 minutes then grill for another 10.

Serve with seasoned cabbage.


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