STEP-BY-STEP COOKING RECIPE
Pour the seeds of cumin and coriander into a dry preheated pan and fry, shaking, 1 min. Pour into a mortar or a clean coffee grinder, cool slightly and grind into powder.
Peel and grate the ginger and garlic. Mix grated ginger, garlic, lemon juice, mortar spices, red pepper, turmeric and salt. Add tomato paste and yogurt, stir until smooth.
Clean the fish fillet from scales, wipe dry with paper towels. Cut the fish into 4–6 pieces. Make several diagonal cuts on the skin.
Place the fillet in the marinade, carefully spreading on all sides, especially the cuts from the inside. Cover with foil and refrigerate for 2 hours.
Anneal and oil the grill for barbecue or barbecue. Lightly shake the fish off the marinade, put on a wire rack, drizzle with oil. Fry on well-burnt charcoal only on the skin side for about 8 minutes.
Turn over the wire rack or pieces of fish, sprinkle the other side with oil, fry for about 6 minutes. Serve immediately with rice.