Скачать или смотреть Whole Fish grilled on charcoal Telangana Style

Ingredients
• Rohu fish – 1 whole (around 3 kg, cleaned & scaled)
• Ginger – 3 tbsp (paste)
• Garlic – 3 tbsp (paste)
• Green chilli – 5–6 (paste or finely chopped)
• Oil – 4–5 tbsp
• Salt – to taste
• Turmeric powder – 1 tsp
• Coriander powder – 2 tsp
• Garam masala powder – 1 tsp
• Black pepper – 1 tsp (crushed)
• Fresh coriander leaves – handful (chopped)
• Lemon – 2 (juice + wedges for serving)

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Preparation
1. Clean & Score the Fish
• Wash the rohu thoroughly, pat dry.
• Make deep diagonal cuts on both sides of the fish so the marinade penetrates well.
2. Make the Marinade
• Mix ginger paste, garlic paste, green chilli paste, salt, turmeric, coriander powder, garam masala, crushed black pepper, lemon juice, and oil into a thick paste.
3. Marinate
• Rub the marinade generously all over the fish, making sure it goes into the cuts and inside the cavity.
• Stuff some chopped coriander and lemon slices inside.
• Rest for at least 1–2 hours (or overnight in the fridge for best flavor).
4. Grilling on Charcoal
• Prepare a charcoal grill until coals are red hot with a light ash coating.
• Place the fish on a greased grill rack or wrap in banana leaf/aluminum foil for moisture (optional).
• Grill on medium heat, turning occasionally, until the fish is cooked through and slightly charred (about 25–35 minutes depending on thickness).
• Brush with a little oil while grilling to avoid dryness.
5. Serve
• Sprinkle fresh coriander and lemon juice before serving.
• Serve hot with onion salad, mint chutney, or rice .

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