• 2-3 Fish, butterfly cut (I used Sultan Ibrahim fish here)
• Mint Leaves (handful)
• Curry leaves (2 sprigs)
• Coriander leaves including roots (handful)
• 2 Shallots 
• 1 inch piece Ginger
• 2-3 Garlic cloves
• 2 Green chillies (increase as per your preference )
• 1 tbsp Lemon Juice
• 1/2 tsp Cumin seeds
• 1 tsp Fennel seeds
• 1/2 tsp Fenugreek seeds
• 1 tsp Whole Black Pepper
• 1/4 tsp Turmeric powder
• Salt, as required
• 2 tbsp Coconut oil
• Red Chilli flakes, optional

1. In a small mixer grinder, add all the ingredients except for red chilli flakes 
2. Add the red chilli flakes (optional, adding it just for a pop of color) to the marinade and rub the marinade to the butterfly cut fish and allow the fish to marinate at least for 30 minutes.
   
   
   
3. Grill the fish for around 6 minutes each side and no more.
4. Enjoy with sides of your choice, I had the grilled fish with Rice Pilaf and garlic mayo! I usually like roasted potatoes / veggies for sides.

Ingredients:

Instructions:

Notes: 

• In a medium bowl, whisk together all of the ingredients until completely combined. 
• Taste and season with additional salt and pepper, if desired.

• In a small bowl, stir together the pepper, coriander, paprika, cumin and garlic powder until completely combined. 
• Season the chicken on both sides with salt, then sprinkle both sides liberally with the rub. Let the chicken sit at room temperature for 30 minutes. 
• About 10 minutes before cooking the chicken, begin heating a cast iron grill pan/ non stick grill pan over medium-high heat. Evenly space the chicken across the grill grates and cook for 8 minutes on the first side. Flip and cook until the internal temperature reaches 165 degrees, about 10 minutes. Do not overcook, this will make the chicken very hard.
• Transfer the chicken to a serving platter and let rest for 5 minutes. Drizzle generously with the Alabama BBQ sauce and serve.