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Difficulty: Medium
Fuel Type:
  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    15 to 18 min.


the Ingredients

Whole Grilled Masala Fish 3
  • 2 whole pomfrets, about 600 grams total, gutted and scaled
  • 2 tablespoons fresh lemon juice
  • 15 tablespoons peeled, grated fresh ginger
  • 1½ tablespoon minced garlic
  • 1 tablespoon roughly chopped fresh coriander leaves
  • 2 teaspoons vegetable oil
  • 2 teaspoons ajwain seeds
  • 2 teaspoons red chili powder
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt
  • Lemon wedges (optional)

Special Equipment

  • fish basket


    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.

Let's Gear Up

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