Dahi Wali Macchi (Baked Fish in Yogurt Sauce)

Serves 6.

2 lbs. 1 inch thick cut fresh fish
2 cups yogurt
2 medium onions
2 tablespoons lemon juice
1 teaspoon sugar
1 1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 teaspoon ground cumin seeds
2 tablespoons ground coriander
1/4 teaspoon garam masala
1/2 teaspoon cayenne or ground chilli peppers
1 teaspoon peeled and grated fresh ginger
3 tablespoons vegetable oil

Preheat the oven to 275 degrees.

Put the yogurt in a bowl and whisk lightly. Add all the other sauce ingredients and mix well. Set the sauce aside.

Cut the onions to 1/8" thick slices and line a large baking dish with them. Cut the fillets crosswise into 3" long segments and lay over the onions. Pour the sauce over the fish, spreading it evenly. Cover with aluminum foil and bake for 30 minutes. Check the fish with a fork. It is done when it flakes easily. Pour out all the liquid from the baking dish. This is a bit of trick because tilting the baking dish causes the fish to slide.

Bring the sauce to a boil and continue boiling until there is 1 1/2 cups left. For a richer dish, add 2 tablespoons of butter at this point and simmer until the butter is melted. Pour the sauce over the fish and serve.

Serve this with plain rice or a vegetable pullao. This recipe is good for fishes that come in steaks such as halibut, haddock or even cod.