Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds fish -- as small salmon,
-- trout, left whole
salt
3 tablespoons lemon -- juice
2 ounces onion -- coarsely chopped
2 cloves garlic -- coarsely chopped
1 2" piece ginger root
1 fresh hot green chili -- sliced
1/4 teaspoon ground turmeric
1 teaspoon garam masala
1/4 teaspoon chili powder
1 6 oz can coconut milk -- well stirred
vegetable oil |
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 |