Ingredients

  • 2 Trout, Cleaned but head and tail on
  • 1 Lemon
For the Tandoori Marinade:
  • 30 g(1 oz) 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 (0.5 oz) Fresh Coriander
  • 25 ml (1 fl oz) Cooking Oil
  • 1 Tsp Turmeric
  • 50 g (1.75 oz) Yogurt

Method

  1. 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.
  2. Blitz to a fine paste.
  3. Cook this paste over a medium heat for 3-4 minutes and transfer to a bowl.
  4. When cooled add the yogurt and place in a bowl large enough to hold the fish.
  5. 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.
  6. When your coals are hot, brush the grill plates with oil and add the fish in a fish cage over the direct heat.
  7. Cook for 5 minutes before flipping and cooking for another 5 minutes.

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