Spicy Baked Fish with Grape Chutney - Fraser & Neave

Ingredients

• 500g White fish
• 5 cloves Garlic
• 3 nos Shallots
• 35g Coriander leaves
• 3 slices Ginger
• 2 tbsp Lemon juice
• 15 nos Dry chilli, soaked and deseeded
• 1/2 tsp Cumin powder
• 1/2 tbsp Garam Masala
• 2 tsp Salt
• 1 tbsp Oil
• 1/4 cup CARNATION® Evaporated Creamer
• 15 nos Grapes, seedless and cut into half
• 1 no Green chilli, deseeded
• 1 no Red chilli, deseeded
• 4 cloves Garlic
• 2 tbsp CARNATION® Evaporated Creamer
• 1 tbsp Chilli sauce
• A pinch Salt