Ingredients:

• To prepare the fish:
• 3 – whole fish, 340 g, medium-size
• 1 tbsp – Lemon juice
• 1 tsp – salt
• For marinade:
• 1 tsp – Coriander seeds
• 1 tsp – Vinegar
• 1.5 tsp – red pepper
• A pinch of red food colouring
• 6 Cloves – Garlic
• 1/2 tsp – salt
• 5 g – Amchoor powder
• 7 g – Ginger
• 1/2 tsp – Black cumin seeds
• 3 tsp – fresh Lime juice
• 30 g – Ghee
• For grilling:
• 30 g – Ghee
• 1/2 tsp – roasted Black cumin seeds
• 1/2 tsp – Fenugreek leaves (optional)
• 1 tsp – salt
• 1 tsp – Amchoor powder
• 1 tsp – Lime juice

Method:

1. To prepare the fish:
2. Wash, trim and clean the fish. Wipe with a dry cloth and make cuts all over.
3. Rub in 1 tsp salt and 1 tbsp lime juice.
4. Leave for half an hour. For marinade:
5. Grind ginger, garlic, coriander seeds, black cumin seeds and amchoor very fine.
6. Add 3/4 tsp red pepper, 3 tsp lime juice and 1 tsp vinegar.
7. Rub well over the surface and the cavities.
8. Sprinkle remaining half of red pepper and tomato colouring over the fish.
9. Leave the marinade for at least 2 hours. For grilling:
10. Pass a pointed skewer lengthwise through the body of the fish and bake in a tandoor or grill in an oven for 10 to 15 mins.
11. Remove from fire, sprinkle a little melted ghee and the spices over the grilled fish and grill again for 5 to 6 mins.
12. Serve with a salad consisting of chopped onions, green chillies, mint leaves, shredded ginger, salt and lime juice.