BBQ RED SNAPPER 

Ingredients

300g pomfret (clean and put some deep slits on both sides)

1 tsp chilli powder

A pinch homemade dry herbs powder 

½ tsp garlic paste

1 tsp ginger paste

½ tsp garam masala

¼ tsp coriander powder

¼ tsp cumin powder

5-6 curry leaves

2 tbsp lemon juice

Salt, to taste

Method

Clean the red snapper thoroughly and make deep slits on both sides of the fish. In a bowl, combine the black pepper, homemade dry herbs powder, garlic paste, ginger paste, garam masala, red paprika, cumin powder, and salt. Add the lemon juice and mix everything together to form a smooth paste.

Rub the marinade generously onto the red snapper, making sure to coat both sides and into the slits. Let it marinate in the refrigerator for at least 1 hour.

Prepare the grill by heating it to medium-high heat. If using charcoal, ensure the coals are glowing.

Place the marinated red snapper on the grill and cook for about 4-5 minutes on each side, depending on the size of the fish.

Once cooked, remove the fish from the grill and serve immediately. Garnish with additional fresh rosemary and lemon wedges on the side for an extra touch of flavour.