A Pakistani BBQ delicacy, loved by all!

Ayesha’s KItchen

FOR FIRST MARINATION

• 2 barramandi whole (butterflied) (scales off)
• 1 big size lemon (Australian lemon) or 4 small size (Pakistani lemon)
• 1 tbspn salt
• 2 tbspns freshly crushed ginger and garlic
• 1 tspn carom seeds (ajwain)

FOR SECOND MARINATION

• 1 tbspn heap full red chilli powder
• A pinch of yellow food colour (optional)
• 1 tbspn freshly crushed small green chilli
• 1 tbspn heap full chaat masala
• 1 tbspn heap full freshly ground cumin
• 1 tbspn heap full cracked coriander seeds
• 1 tbspn chilli flakes
• A generous pinch of salt
• 1 tbspn besan

FOR GRILLING

• 2 tbspn mustard oil
• 1 tspn olive oil
• 2 curry leaves (2 because you don’t want to overpower the taste of curry leaves)

Method:

• Wash the fish & pat dry with paper towel. Put it in a big marination tray.
• In a small bowl, combine salt, crushed ginger & garlic and carom seeds and mix. Cut the lemon in half and dip it in salt mixture. Now gently massage the fish from inside & outside by squeezing lemon gently. Dip it is salt mixture when you feel like it is diluted.
• Once the salt mixture and 2 halves of lemon is done, cover the fish with cling film and refrigerate overnight.
• The next day, 8 hours before grilling, combine all the spices for second marination in a mixing bowl and mix. Apply in to the fish by gently massaging it inside and outside (more inside part).
• Put it back in the fridge for 8 hours.
• Just before grilling, heat some mustard oil and crackle curry leaves in it to infuse the flavour.
• Spray the BBQ cage with olive oil and line the fish. Heat the charcoal BBQ and start BBQing the fish. Keep the heat to medium and grill the fish by flipping the sides frequently and applying the curry leaves infused mustard oil with the brush.
• It will take total 15 minutes to cook the fish.
• Serve hot with salad, roti & chutney.