BBQ Tandoori Fish

The barbecue is a first-rate replacement for a tandoor oven as this whole BBQ tandoori fish demonstrates. A complete trout in glorious Indian Spices cooked to perfection!

Ingredients

2 Trout, Cleaned but head and tail on
1 Lemon

For the Tandoori Marinade:

35 g Ginger
3 Cloves Garlic
1 Tsp Coarse Sea Salt
1/4 Tsp Ground Cumin
1/2 Tbsp Kashmiri Chili Powder
1 Tsp Garam Masala
1/2 Tbsp Flour
15 g Fresh Coriander
25 ml Cooking Oil
1 Tsp Turmeric
50 g Yoghurt

For the Side Salad:

100 g Red Onion
150 g Tomato
150 g Cucumber
26-36 Mint Leaves
1 Tsp Sugar
1/2 Tsp Salt.

Instructions

Add all of the ingredients for the tandoori marinade (except the yogurt) to a blender and add the zest of a whole lemon and the juice of half a lemon.
Blitz to a fine paste.
Cook this paste over medium heat for 3-4 minutes and transfer to a bowl.
When cooled add the yogurt and place in a bowl large enough to hold the fish.
Make 3 or 4 deep slashes in the flash of the fish and rub in the marinade, including in the cavity and allow to sit for an hour.
Cut your red onion into thin half-moons.
Deseed and thinly slice your tomato into strips.
Remove the seeds from your cucumber and then thinly slice.
Combine the cucumber, tomato and red onion in a bowl.
Chop the mint leaves and add them to the bowl.
Add the sugar, salt and remaining juice from half a lemon and let sit until ready to serve.
When your coals are hot, brush the grill plates with oil and add the fish in a fish cage over the direct heat.
Cook for 5 minutes before flipping and cooking for another 5 minutes.