Grilled Fish on Charcoal

March 21, 2019

Tandoori machli is a whole halibut marinated in spiced yoghurt and grilled over charcoal. The marinade is built on garam masala, ground coriander, cumin, and asafoetida, mixed with yoghurt, onion, and garlic. The yoghurt tenderises the flesh, and the spices penetrate through deep cuts in the sides.

Grilled whole fish is a fixture of cooking along India’s coastlines, especially in Goa and Kerala. In home versions the fish is often wrapped in foil or banana leaf during marinating to keep the juices in. The final time over charcoal gives a charred, smoky crust while the flesh inside stays moist and warmly spiced.

Pre-bake the fish in the oven before grilling. This ensures it is cooked through to the bone, and the grill then only has to work on the surface. It is a summer and BBQ dish, good for outdoor cooking over coals, though the oven finish works equally well year-round. Serve with rice and a fresh chutney – tomato, date, or mint all work.

Ingredients

Serves 4

1–1½ kg halibut, cleaned and rinsed
4 tbsp lemon juice
2 tsp salt
1½ tsp black pepper, freshly ground

Masala

1 large onion, peeled
1 garlic clove, peeled
1 tbsp fresh coriander leaves, chopped
4 tbsp natural yoghurt
2 tsp garam masala
1 tsp chilli powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground asafoetida

Directions

Lay a piece of foil in an ovenproof dish. The foil should be about two and a half times the size of the fish so you can wrap it completely.

Cut 4–5 deep slashes on each side of the fish. Rub it with lemon juice and sprinkle with salt and pepper. Place the fish on the foil.

Finely chop the onion and garlic in a food processor. A knife or grater also works.

Mix the chopped onion and garlic with the coriander leaves, yoghurt, garam masala, chilli powder, ground coriander, cumin, and asafoetida in a bowl.

Spread the marinade thickly over the whole fish – including into the slashes and inside the cavity.

Fold the foil up over the fish like a tent and seal the edges. Leave the fish to marinate in the fridge for 4 hours.

Preheat the oven to 160°C (320°F). Bake the fish in the foil for 20 minutes.

Carefully remove the fish from the foil and finish on a charcoal grill for 5–10 minutes. Turn once. The fish should have a lightly charred surface but the flesh must not dry out. Without a grill, finish under the oven’s broiler element.

Notes

Active time about 15 minutes plus 4 hours marinating. Total grilling and baking time 25–30 minutes.

Asafoetida has a sharp smell that disappears during cooking, leaving an onion-like depth. Available from Indian grocery shops. Can be left out if you do not have it.

Halibut can be replaced with another firm white fish of similar size – turbot, monkfish, or large plaice. Smaller fish need less marinating time and less time in the oven.

Serve with basmati rice and a fresh chutney.