BBQ Masala Kahawai, with Naan Bread and Cucumber Yoghurt
By Shaun Clouston
Ingredients
- 1 kahawai around 800 grams to 1 kilogram (bled, scaled and gutted)
- 200 grams rice flour
- 4 tablespoons fresh masala paste
- 2 tablespoons flaked sea salt
- 2 naan breads
- 1 cucumber yoghurt (see recipe below)
- 2 limes
- Canola oil for cooking
Instructions
- Pre heat bbq flat top to a medium- high heat.
- Make 4 deep cuts along the sides of the fish and coat in the rice flour.
- Next rub the kahawai with the masala paste and sprinkle with salt.
- Lightly oil the bbq plate and place the fish on the bbq.
- Reduce the heat a little and cook until the skin is crisp and is not sticking to the hot plate, (around 5-7 minutes) the skin colour should be dark but not black. Turn carefully using 2 spatulas.
- Once you have turned the fish cover with your bbq lid or a roasting pan upturned and cook for a further 5 minutes and add a little more oil if required.
- Lightly brush the naan bread with oil and grill on the bbq bars for 1-2 minutes aside.
- Carefully remove the fish from the bbq to a platter or large plate and serve with the grilled naan bread, cucumber yoghurt and some lime halves.
Ingredients
- 1 teaspoon garam masala
- 1 teaspoon cumin (ground)
- 1 teaspoon coriander (ground)
- ½teaspoon turmeric
- 1 teaspoon freshly minced garlic
- 1 teaspoon freshly minced ginger
- 1 hot green chilli (roughly chopped)
- 2 lemons (juiced)
- 3 tablespoons canola oil
- 4 tablespoons fresh coriander (roughly chopped)
- 2 tablespoons flaked sea salt
Instructions
- Buzz all ingredients together in a small blender or a mortar and pestle.
- Refrigerate in a glass jar with a lid, will last for 3 months.
- NOTE: This mix will stain plastics, so if you are using a blender clean it quickly!
Ingredients
- ½ telegraph cucumber (very thinly sliced)
- 1 cup unsweetened yoghurt
- 4 fresh mint leaves – roughly torn
- A few turns of some fresh milled black pepper
Instructions
- For the strained yoghurt you will need approximately 1 ½ cups of unsweetened yoghurt and place in a fine sieve over a bowl and leave in the fridge overnight. This will result in 1 cup of very thick yogurt discard the clear juice in the bowl.
- Mix the cucumber and mint into the thickened yogurt, add a little black pepper and chill until required.