1 whole fish
1 tbsp of garam masala
3 tbsp cooking oil
To be ground into paste
1 ½ inch piece ginger
8 cloves of garlic
½ tsp cumin seeds
1 tbsp red chilli powder
2 inch cube of green papaya
2 lemons juice
1 tsp haldi powder
salt to taste
Method
- Clean and scale the fish. Wash it well. Wipe and dry the fish.
- Make four slits on either side of the fish with a sharp knife.
- Apply the ground paste all over including the inside of the stomach.
- Marinate this mixture for 8 hours.
- Pierce the fish length wise with a skewer and cook in a tandoor or on a charcoal barbecue. However if these methods of cooking are not available then cook under a grill or bake in the oven.
- Turn the fish every 10 minutes and cook until light brown.
- Heat the oil and brush on the fish with a pastry brush while cooking. When the fish is almost cooked sprinkle with garam masala and cook till it turns golden brown.
- Serve with slices of lemon, naan and mint chutney.
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