1 Barramundi Fish (approx 1 kilo):
Scaled and cleaned of course:
Either cut into cutlets or whole but with deep gashes by the sides on both sides
1 medium sized onion- Chopped in long slivers
1 bunch of Green Coriander leaves- Coarsely chopped
1 lemon- halved. One half juiced and the other half sliced
Rub Salt to taste and juice of the half lemon on the fish and leave aside
Garlic- 5-6 cloves
Black Pepper- 15-20 pieces
Cloves- 5-6 pieces
Cardamom- 5-6 pieces
Curry leaves- 2 strands
Coriander-Cumin powder 4 teaspoons
Red chilly powder 2 teaspoons
Turmeric powder 1 teaspoon
Ground dry coconut powder- 1 tablespoon
Combine these ingredients and grind coarsely in the blender
Cooking oil 1 tablespoon (I used olive oil)
Combine in the masala mix
Take a big bowl, place the fish and the onion in it and rub the Masala Mix well in it. Carefully apply the masala mix and the green coriander in the slits and the belly of the fish. Leave aside to marinate for half an hour.
Take a big piece of aluminium foil, place the fish in the foil, lemon slices on the top and cover up. Use a few layers to seal the package well so no moisture escapes.
Have a coal-barbecue heat up. (You can start working on the barbecue while your fish is marinating)
Once the flames have died away and the coal has taken up good heat, place the package of the fish directly amongst the coals. Cooking time approx 30 minutes for the package. Turn over half way in.
Open the package and serve. Best devoured with bare hands picked from within the aluminium foil package.