Tandoori-style barbecue sea bream/snapper

There's nothing more enticing than fish smoking on the barbecue with fragrant spices. Try this recipe from chef and writer Anjum Anand if you're entertaining


Tandoori-style barbecue sea bream/snapper


2 whole sea bream, cleaned, gutted and fins removed

2 tbsp butter to baste, melted

Good pinch of Chaat masala (optional)

Lemon wedges and fresh coriander to serve

For the marinade

4 cloves garlic, grated into a fine paste (around 2tsp)

1 tsp fresh ginger paste

2 tsp lemon juice

2 tsp Kashmiri red chili powder or paprika for colour and chilli powder to taste

2/3 tsp cumin powder

1 tbsp vegetable oil

1 tbsp Gram flour

7 tbsp thick Greek yogurt

Good pinch of carom seeds

salt to taste and 1/4 tsp freshly ground black pepper


For more delicious ideas, see www.thespicetailor.com

Photograph: Lisa Linder