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Clean fish, remove scales and tail. Cut a long gash on each side of the fish. Grind together the ginger, garlic, and chilli pepper, and salt until it forms a paste. Rub this mixture all over the fish, into the stomach cavity, and into the gash on each side. Cover and leave to sit for an hour or two.
In a saucepan stir together the coconut milk, tamarind, curry powder, salt and cayenne pepper. Simmer the sauce over low heat.
Place the fish on a metal grill with burning charcoal or dried burning wood. Grill it very slowly. When fish is half done remove it and finish it in the oven spooning the sauce over the fish. Spoon more of the sauce onto the fish each time you turn it. Continue cooking until fish is done.