Barbecued Tandoori-Style Sea Bream

Name: Barbecued Tandoori-Style Sea Bream
Ingredients: 2 whole sea bream, or snapper, cleaned, gutted, scaled and fins removed by the fishmonger; A few squeezes of lemon juice, plus lemon wedges, to serve, or lime wedges; Sea salt; A little vegetable oil; 1–2 tbsp unsalted butter, melted, to baste; A little paprika (optional); A few good pinches of chaat masala; Coriander, to serve; 4 large garlic cloves; 10g roughly chopped root ginger (peeled weight); 3 tsp lemon juice; 1–2 tsp Kashmiri chilli powder, or a mix of paprika for colour and chilli powder for heat; 1 tsp ground cumin; 2 tbsps vegetable oil; 150g plain yogurt; ¼ tsp freshly ground black pepper; ½ tsp carom seeds; 1 rounded tbsp chickpea flour

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Using a sharp knife, score each fish 4 times on each side through the skin, about 5mm into the flesh. Squeeze over some lemon juice and sprinkle a little salt...

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Cooking tools:

Hinged fish rack
Grill
Blender
Kitchen scale
Skewer
Pastry brush
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Aluminum foil

Ingredients

2 whole sea bream, or snapper, cleaned, gutted, scaled and fins removed by the fishmonger
A few squeezes of lemon juice, plus lemon wedges, to serve, or lime wedges
Sea salt
A little vegetable oil
1–2 tbsp unsalted butter, melted, to baste
A little paprika (optional)
A few good pinches of chaat masala
Coriander, to serve
4 large garlic cloves
10g roughly chopped root ginger (peeled weight)
3 tsp lemon juice
1–2 tsp Kashmiri chilli powder, or a mix of paprika for colour and chilli powder for heat
1 tsp ground cumin
2 tbsps vegetable oil
150g plain yogurt
¼ tsp freshly ground black pepper
½ tsp carom seeds
1 rounded tbsp chickpea flour