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Ingredients
Method
- 2 tbsp grated ginger
- 4 crushed garlic cloves
- 2 x 900g red snapper
- 6 tbsp yoghurt
- 2 tbsp olive oil
- 2 tsp each of turmeric, chilli powder and cumin seeds
- Slash the skin of the fish, and rub with a mix of the garlic, ginger and salt. Mix the yoghurt with oil, the spices and some seasoning, and coat the fish inside and out. Cook over a barbecue for 6-8 mins on each side, then serve immediately with salad and vegetables.
15 mins
4 serving
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