Tandoori machchi - Tandoori Fish

 
Punjab, Northern India
Preperation time : 5-10 minutes + 3 hours marinating
Cooking time : 20 minutes
Serves 4
 
4 small sole or plaice, cleaned with head and tails on	
1/2 tsp sweet paprika
4 tbsp lemon juice
5cm cube of fresh ginger, peeled and coarsely chopped	
2 garlic cloves, skinned						
1 tbsp salt
1 green chilli, seeded						
1 tbsp garam masala
3 tsp ground cumin						
2 tbsp oil
3 tsp  chilli powder

Wash the fish thoroughly inside and out, pat dry. Slash in 3-4 places on both sides. Put chopped ginger, garlic and chilli in a blender or food processor and blend the mixture to a smooth paste. Add the remaining ingredients except oil and stir well. Place fish in a large flat dish and pour marinade over, rubbing it well into the cuts on the side. Cover and leave to marinate for 3 hours. Prepare the barbeque. The buring charcoal should be cover with white ash before beginning to cook fish. Put fish on a large skewer for each case turning. Brush both sides of fish some oil and barbeque for about 20 minutes or until the skin is well browned and crisp. Turn the fish once during cooking and keep brushing with oil to prevent burning.