Ingredients
· 2 tablespoons finely grated ginger

· 4 garlic cloves, finely crushed

· 900 g x 2 red snapper

· 6 tablespoons plain yogurt

· 2 tablespoons olive oil

· 2 teaspoons turmeric

· 2 teaspoons mild chilli powder

· 3 teaspoons cumin seed

Method
Slash the skin of the whole fish, if using, on each side with a sharp knife. Mix the ginger and garlic, season with salt, then rub all over the fish. Mix the yogurt with the olive oil, spices and seasoning. Use to coat the fish inside and out, then chill until ready to cook. Cook straight on the rack for six to eight minutes each side for the whole fish. Cooking time will depend on how hot your barbecue is when you start.