Preparation:
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 |
