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Tandoori sea bream with chopped kachumba
Serves 4 Starters and mains
Ingredients
- 4 x 450g sea bream, gutted, scaled and left whole
- vegetable oil, in a spray bottle
For the marinade
- 4 garlic cloves
- juice 1 lemon
- 2tsp chilli powder
- 2tsp garam masala
- 1tsp ground cumin
- 1tsp fine sea salt
- 100g thick Greek yoghurt
- Peeled thumb-sized piece of ginger, peeled and roughly chopped
For the kachumba
- 3 large, ripe tomatoes, deseeded and finely chopped
- 1 red onion, finely chopped
- 1⁄2 cucumber, peeled, deseeded and finely chopped
- 1 green chilli, finely chopped
- juice 1 lime
- 1⁄2tsp garam masala
- 1 bunch of coriander, chopped
- lemon wedges, to serve
Method
Using a sharp knife, score the fish skin a few times on both sides, then lay on a baking tray. Put the marinade ingredients into a food processor and blend until smooth.
Pour the marinade over the fish and rub it all over, working it into the cavity and the skin. Cover the tray with cling film and marinate in the fridge for 30 minutes.
Meanwhile, combine the kachumba ingredients in a bowl and season to taste.
Remove the fish from the fridge and preheat the barbecue for direct grilling. Shake any excess marinade from the fish and spray with vegetable oil. Lay on the grill and cook for 6-8 minutes. Turn, close the lid and cook for a further 6-8 minutes. Serve with the kachumba and lemon wedges.
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