- 4 cloves garlic
- 4 shallots, peeled
- 1 cm (½ in) ginger
- 1 tablespoon fresh coriander leaves, finely chopped
- 1 teaspoon garam masala
- 1½ teaspoon chilli powder
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons freshly squeezed lemon juice
- 500 g (1 lb) whole fish, cleaned, deep cuts made in flesh on both sides
- 1 tablespoon ghee (or oil)
1 Grind the garlic, shallots, ginger and coriander leaves to a paste in a mortar or blender. Mix the paste together in a wide bowl together with all the other ingredients except the fish and ghee.
2 Line an oven proof dish with banana leaf or tin foil. Spread some of the spice mixture on the banana leaf or tin foil. Place the fish on it and spoon the remaining spice mixture over the fish, rubbing it into the cuts and stuffing some of the mixture into the cavities.
3 Grill the fish for about 7 to 8 minutes on each side, basting it occasionally with ghee or oil.
Serves: 4
Preparation time: 15 mins
Cover time: 15 mins
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