Indian Grilled Fish

This recipe is for a spicy rub that you cover the fish with and then leave to marinate for a while. It  gives the fish a deliciously spicy flavour. It is from the 'Junior Masterchef Series 2 Cookbook'.

Indian Grilled Fish

Ingredients
3 tsp tamarind puree
1 tbs lemon juice
2 cloves garlic, crushed
1 tsp finely grated ginger
1 tsp garam masala
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp chilli powder
4 x 200g blue-eye Trevalla fillets skinned (I used Basa fillets as that is what I had on hand and they were delicious)
Lime or lemon cheeks to serve (optional)

Method
Combine l=tamarind pure, lemon juice, garlic, ginger and spices in a bowl. Season with salt and pepper. Spread mixture all over fish. Place fish in a dish and marinate for 20 minutes or more (I did this in the morning and left it in the fridge for a few hours).
Preheat a chargrill or heavy-based saucepan over medium-high heat. Cook fish for 4 minutes on each side or until just cooked through (depending on thickness of the fish).