1. Wash, trim and clean the fish.
2. Wipe with a dry cloth and make cuts all over.
3. Rub in 1 teaspoonful salt and 1 tbsp. lime juice.
4. Leave for half an hour.

For Marinade:

1. Grind ginger, garlic, coriander seeds, black cumin seeds, kachries and powdered dried green mango very fine.
2. Add 3/4th teaspoonful red pepper, 3 dessertspoonfuls lime juice and 1 dessertspoonful vinegar.
3. Rub well over the surface and the cavities.
4. Sprinkle remaining half of red pepper (3/4 tsp.) and tomato colouring over the fish.
5. Leave the marinade for at least 2 hours.

For Grilling:

1. Pass a pointed skewer lengthwise through the body of the fish and bake in a tandoor (grill in an oven if tandoor is not available) for 10 to 15 mins.
2. Remove from the tandoor, sprinkle a little melted ghee and the spices over the grilled fish and dry it a little by placing it again in the oven or the tandoor for 5 to 6 mins.
3. Serve with a salad consisting of chopped onions, green chillies and mint leaves, shredded ginger, seasoning and the lime juice.