Name: Tandoori Grilled Kingfish
Yield: Serves 4
Cuisine: India
Ingredients: 3 tablespoons unsalted butter, melted, or vegetable oil, for basting; 1 teaspoon ajwain (carom seeds) or caraway seeds; 1½ teaspoons ground cumin; 1½ teaspoons ground turmeric; 1 cup chickpea flour (optional); 1 egg (optional), lightly beaten with a fork; 1½ teaspoons Coarse salt (kosher or sea); 1 small onion, coarsely chopped; 1½ teaspoons Freshly ground black pepper; Indian bread (optional, see here and here), for serving; Green Herb Chutney, for serving; 1½ to 2 pounds kingfish or other dark-fleshed fish steaks or fillets; 8 cloves garlic, coarsely chopped; 2 pieces (2 inches) fresh ginger, peeled and coarsely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Do not try this at home: Mr. Hari Chand Gangwani owns the popular Ganesh restaurant in the Karol Bagh district of New Delhi. His claim to fame (or at least notoriety) is his ability to pluck fried fish out of a pan of boiling oil with his bare hands. What he’s retrieving is one of the house specialties—kingfish marinated in yogurt, chickpea flour, and Indian spices. But the real don’t-miss dish here is the same fish with the same seasonings seared in India’s upright