Miris malu

• 2 trevally, about 200–300 g (7–10½ oz) each, cleaned
• 1 tabl

Using a cleaver or large knife, chop each fish into 6 pieces and, if using the heads, split each in half.

Place all the spices except for the fenugreek seeds in a heavy-based frying pan and dry roast over low heat for 7–10 minutes or until fragrant.

Place the garlic,