Spicy Barbecued Fish Recipe

Ingredients : Serves 4

2 tablespoons

1 1/2 teaspoons

1 teaspoon

1/4 teaspoon

2 cloves

2 slices

1/4 teaspoon

1/2 teaspoon

1 tablespoon

1 teaspoon

1 tablespoon

Small mullet, whole

Lemon juice

Salt

Ground turmeric

Ground black pepper

Small onion, sliced

Garlic, peeled

Fresh ginger

Ground cinnamon

Ground cloves

Dried crushed curry leaves, optional

Ground coriander

Ground cumin

Chili powder or to taste

Oil

Banana leaves or foil for wrapping

Method :

Clean and scale fish, leaving the head on.
Wipe inside fish with kitchen paper dipped in coarse salt, leaving body cavities clean.
Snip out gills with kitchen scissors and trim any long spines or fins neatly.
Wash fish well, cut diagonal slashes in flesh with sharp knife, about 2.5 cm (1 inch) apart, and rub fish with a little lemon juice, salt, turmeric and pepper.
Put remaining ingredients into container of electric blender and blend to a smooth paste (or use a mortar and pestle).
Apply to fish, rubbing well into slashes and body cavity.
Spoon remaining mixture over fish.
Wrap in leaves or heavy-duty foil and make a neat parcel.
Put over glowing coals or under a heated griller for 10 minutes on each side.
Open parcel for last few minutes to allow excess moisture to evaporate.
Serve with steamed rice.