FRIED STUFFED FISH

1 kg (2 lb 3 oz) small whole fish, scaled and gutted
1 teaspoon salt
40 g (1½ oz) ghee or 2 tablespoons oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
½ teaspoon ground loomi (dried lime), or grated zest of ½ lemon
1½ teaspoons Baharat
½ teaspoon ground turmeric
To finish
oil, for pan-frying
flour, for coating
flat-leaf parsley sprigs, to garnish
lemon wedges, to serve
Rub the cavity of the fish with a wad of paper towels dipped in salt to clean it thoroughly. Rinse the fish and dry well.
Heat the ghee in a frying pan and gently fry the onion and garlic until lightly browned. Stir in the ground loomi and 1 teaspoon of the Baharat. Season with salt and remove from the heat.
Stuff the fish with the onion mixture, placing a small wad of greaseproof (parchment) paper or foil in the opening to keep the stuffing in.