Ingredients Jump to Instructions ↓

  1. 1 1/4 lbs 567g / 20oz Fish - as small salmon, trout, left whole Salt

  2. 3 tablespoons 45ml Lemon - juice

  3. 2 oz 56g Onion - coarsely chopped

  4. 2 Garlic - coarsely chopped

  5. 1 Ginger root

  6. 1 Fresh hot green chili - sliced

  7. 1/4 teaspoon 1 1/3ml Ground turmeric

  8. 1 teaspoon 5ml Garam masala

  9. 1/4 teaspoon 1 1/3ml Chili powder

  10. 1 Coconut milk - well stirred Vegetable oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Was and dry fish. Cut 3-4 deep diagonal slits across both sides of the fish. Rub with 1/2 teaspoon salt and 1 tablespoon lemon juice. Set aside. Combine and blend remaining lemon juice, 1/4 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 abut 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 form heat. Do not baste towards end to allow fish to form a crust.


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