Quick, I must write it down before I forget it. A good recipe came out of my brave experiment.
For two nagroor fish (about 3 kg):
a couple of ripe dates
1/2 bunch of parsley
1/2 bunch of dill
1 green chili pepper
2 cloves of garlic
1 tomato (optional)
2 spoons of ghee or butter
2 spoons of oil
spice mix (coriander, cumin, ground chili, ground mustard seed)
The fish need to be cut from the dorsal side (back, not belly) and the fishmonger will do it for you if asked.
Rub the outside of the fish (the scales and head) with dates. This is supposed to prevent it from getting burnt.
Finely chop onion, tomato and herbs, add melted butter, oil and spices, with a generous amount of the spice mix. Make a paste. Cover the fish so it wouldn’t dry out during baking or grilling.
It took about 1 hour, or slightly more, in 250 °C. I have a gas oven, so I baked the nagroor initially with the bottom flame and put the grill on at the end.
Halfway through, I spooned some more ghee on top of the fish to keep them moist.
We usually order this fish for home delivery and it has always been delicious. This time we bought fish from Souk Sharq (3,5 KD per kilo) and I managed to hack the restaurant’s recipe. So moist and tasty!