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Whole Grilled Masala Fish

Makes: 4
2 whole pomfrets, about 600 grams total, gutted and scaled
2 tbsp. fresh lemon juice
1½ tbsp. peeled, grated fresh ginger
1½ tbsp. minced garlic
1½ tbsp. roughly chopped fresh coriander leaves
2 tsp. vegetable oil
2 tsp. ajwain seeds
2 tsp. red chili powder
2 tsp. ground coriander
1 tsp. ground turmeric
½ tsp. salt
Lemon wedges (optional)
Recipe preparation
In the kitchen:
  • Trim off the fins of the pomfrets. Using a sharp knife make five to six lateral slits on each side of the fish, deep enough to almost touch the bone beneath. Cut off the tails.
  • In a medium bowl thoroughly mix the marinade ingredients.
  • Using your hands or a brush rub the marinade evenly into the slits of the pomfrets. Cover and refrigerate for 1 hour.
At the barbecue:
  • Prepare the grill for direct cooking over medium heat (177° to 232°C).
  • Brush the cooking grates clean. Grill the fish over direct medium heat, with the lid closed, for 7 to 8 minutes. Baste the fish with a little more oil and turn them over. Continue to grill until the flesh is opaque near the bone but still juicy, 8 to 10 minutes. Remove from the grill and serve at once with lemon wedges, if desired.