This tasty fish recipe is best if it’s done on a charcoal grill, but it’s quite good if done in the oven broiler.
one whole fish, two to four pounds (ask for a fish that will hold together on the grill)
one or two teaspoons of fresh ginger
six to eight cloves of garlic
one chilly pepper
three cups coconut milk (canned is okay,
tamarind paste or powder to taste (use just a little if you like, but you must use some)
one teaspoon curry powder
salt (to taste)
cayenne pepper or red pepper (to taste)
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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 chile 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 an outdoor grill (a metal grill with a hinged top is very useful); or cook the fish in the oven broiler.
When fish is half done begin spooning the sauce over the fish.
Spoon more of the sauce onto the fish each time you turn it. If using the broiler you might transfer the fish to the oven.
Continue cooking until fish is done.
Drink with chai ya mdalasini or tea with the meal or afterwards.