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Author Notes: I used the famous Egyptian marinade, Berbere paste to spice up my fish. Fiery, spicy and pungent, the Berbere paste can be used to flavour both meats and seafood. It has quite strong flavours and a little goes a long way; if you want it less spicy, reduce the quantity of paprika. —Dhanya Samuel
- 10 grams Cumin seeds
- 6 Cloves
- 5 grams Cardamom pods
- 5 grams Coriander seeds
- 1 red chilli
- 4 garlic cloves
- 20 grams ginger
- 30 grams paprika
- 2 grams turmeric powder
- 2 grams ground cinnamon
- 2 grams black pepper powder
- Dry roast the whole spices and grind to a fine powder. Add the remaining powdered spices along with garlic and ginger and grind to a paste.
- This recipe makes extra paste which can be stored in an airtight container in the refrigerator or frozen for later use. Reduce the amount of paprika if you like less heat.
For the fish:
- 1 trout (any whole fish can be used)
- 1 Red tomato, sliced
- 1 Lemon, sliced
- to season Salt
- for grilling Vegetable oil
- Clean the fish well, wash and pat dry with a kitchen towel. Score on both sides and season with salt. Rub the marinade onto the fish and coat well. Line slices of tomato and lemon inside and over the top of the fish. Cover with foil and refrigerate for at least 2 hours or even longer as time permits.
- Heat the grill to high and drizzle vegetable oil. Place the fish with the lemon and tomato slices on top and grill for 10 minutes. Remove the lemon and tomato slices and carefully turn over the fish and grill on the other side till done.
- Serve hot with the grilled lemon, tomatoes and salad.