4 whole mackerel (cleaned and gutted, heads chopped off if desired)
1/2 tsp ginger powder
1/2 tbsp coriander powder
2 tsp chili powder
1/2 tbsp cumin powder
1 tbsp turmeric powder
1/2 tsp of salt
2 tbsp water
2 tbsp sunflower oil
banana leaves and cocktail sticks for wrapping
3 tbsp sweet dark soya sauce (kecap manis)
2 tsp chopped fresh red chili
2 - 3 tbsp lime juice
Rinse and dry mackerel with kitchen towel.
Mix ginger, coriander, chili, cumin, turmeric and salt in a bowl and mix with 2 tbsp spoon of water. Make a couple of slashes on both sides of the fish and rub curry paste on them, make sure it covers the diagonal cuts. Then, drizzle sunflower oil on the fish.
Wrap each fish with banana leaf and secure with cocktail sticks. Layer BBQ grill with banana leaf and cook fish parcels for 15 to 20 minutes, half the time for each side.
For the dipping sauce, mix all the ingredients in a bowl. Adjust acidity if necessary. Serve with grilled fish.