There wasn't even a hint of Paxo for this week's theme of "stuffed", and I was bowled over by the variety of entries, from Vietnamese stuffed chicken wings, to Latin American empanadas and good old jacket potatoes. But in the end, the intense flavours of Claire Cameron's south Indian fish dish stood out. As soon as I tasted this masala-stuffed fish on a beach in Goa, I had to try to recreate the recipe. I hope you love it as much as I did when I first came across it. Claire Cameron, New York Serves 2 2 whole red snappers or similar (sea bass or bream, perhaps), heads and tails on, but gutted and cleaned 1½ tsp turmeric 1 lemon, to squeeze Vegetable oil, to cook 2 sprigs...
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