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Ingredients
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Quantity
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|
Fish – as small salmon, trout, left
whole
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1 ¼ pounds
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Salt
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Lemon – juice
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3 tbsp
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Onion – coarsely chopped
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2 ounces
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Garlic cloves – coarsely chopped
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2
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2” ginger root
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1 piece
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Fresh hot green chilli – sliced
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1
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Ground turmeric
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¼ tsp
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Garam masala
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1 tsp
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Chilli powder
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¼ tsp
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Coconut milk – well stirred
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6 oz can
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Vegetable oil
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Wash and dry fish. Cut 3-4 deep diagonal slits across both sides
of the fish. Rub with ½ teaspoon salt and 1 tablespoon lemon juice. Set aside.
Combine and blend remaining lemon juice, ¼ teaspoon salt, onion, garlic,
ginger, coriander leaves, turmeric, garam masala and chili powder into a smooth
paste.
Empty paste in shallow dish large enough to hold fish. Add coconut
milk; mix. Leave for 5-10 minutes. Meanwhile, preheat grill and oil grilling
rack with vegetable oil. The rack should be placed about 6 inches form source
of heat. Lift fish out of marinade and place it in or on rack. Grill for about
25 minutes, turning fish every 5 minutes and basting frequently with marinade.
If you don't have a hinged rack turn only once.
If fish is browning too fast, distance it more from heat. Do not
baste towards end to allow fish to form a crust.
