印度烤鱼Tandoori Baked Whole Fish With Paneer

将鱼洗净去鳞，保留鱼鳍和尾巴，吸干水份，在鱼背上划三刀直到骨头。Clean fish, remove all scales, leave fins and tail intact. Pat dry. Cut three deep slits until the bone, on both sides of the fish.

将大蒜、姜和大洋葱研磨成细泥，与干香料混合均匀，再加入酸奶、柠檬汁、油、盐和糖，放置一旁备用。Grind garlic, ginger and onion to a fine puree. Combine with dry spices. Add yoghurt, lemon juice, oil, salt and sugar. Set aside till ready to use.

将一半份量的腌料均匀地抹在鱼身上，放入冰箱腌制30分钟。Rub half the tandoori marinade all over the fish and marinate for 30 minutes in the chiller.

预热烤箱至200℃。烤盘铺上香蕉叶后喷上适量的油，将鱼放在香蕉叶上，除了将奶酪塞入鱼肉缝隙和内部，还要塞柠檬片。鱼身淋多一些油，再以香蕉叶包起来。Line a roasting tray with banana leaves. Spray tray and leaves with some oil. Transfer fish to the tray. Stuff the slits and stomach cavity with paneer cheese. Stuff the stomach cavity with the lemon slices. Drizzle more oil all over the fish. Wrap up the fish with the banana leaves.

放入烤箱烘烤25-35分钟。可用叉子试插入鱼身测试熟度，如果鱼肉容易剥落代表已经烤好。Bake for 25-35 minutes or until the meat flakes away easily from the bone when tested with a fork.

另外取一锅，以中火加热剩余的腌料至浓稠，可加盐和糖调味。Heat remaining tandoori marinade over medium heat till cooked and slightly thickened to make a sauce. Adjust taste with salt and sugar if necessary.

将鱼从烤箱中取出，摊凉10分钟，用薄荷叶装饰，搭配烤馕或米饭享用。Remove fish from oven and rest for 10 minutes before serving. Garnish with mint leaves and serve with naan or rice and tandoori sauce.