Baked Whole Fish Ingredients Fish - whole Preferably 'Carp' - 1.5 kgs - uncut Shredded Onion 4 Garlic Paste : 8 Pods; Shredded : 4 Pods Ginger Paste 2 teaspoons Green Chillies - shredded 3 Chilli Powder (If you wish) To taste Mint & Corriander (If available) 3~4 sprigs each White Bread Two slices Milk Enough to soak the bread slices Vinegar 2 teaspoons Tomato Ketchup 2 teaspoons Eggs 2 Bread Crumb Enough to coat Butter As required Cooking Medium (Fat/Oil) 30 mls Salt To taste Preparation: 25 Minutes Soak the Bread Slices in Milk De-scale, clean internals & wash the fish thoroughly. Sharply separate the Head and the Tail, boil these in salt water for 2~3 minutes, remove & keep aside. Cut the fish into 8~10 large pieces, boil in salt water for 5 minutes, remove, drip dry on a strainer, remove bones carefully. Stir fry the chopped Onion, Garlic & Chillis till onions are golden brown. Place the boiled pieces of fish, soaked bread slices and the fried onions etc in a mixing bowl. Add the ginger/garlic pastes, finely chopped mint/coriander leaves, eggs, chilli powder, salt to taste, vinegar & tomato ketchup - Mix well. Cooking : 25 Minutes Shift the mixture to a greased oven proof (for baking) serving plate. Mould it to give it a shape of a fish. Place the 'Head' & the 'Tail' at two ends. Cover with bread crumb. Put small dollops of butter liberally. Bake at 200 C for about 20 minutes. Serve with Mustard Sauce & Tomato Ketchup. Goes well with Garlic Bread.