Grilled spiced red snapper

Atul Kochar shares his recipe for bhuni machchi, a fragrant fish dish from India that gets all its flavour from an intense spice rub
By Atul Kochhar
Grilled spiced red snapper
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the spiced red snapper

  • 3 tbsp walnut oil
  • 4 tbsp chopped coriander leaves
  • 2 cloves garlic, minced
  • 1 tsp coriander seeds, crushed
  • 1 tsp cumin seeds, crushed
  • 1 tbsp lemon juice
  • 1 small green chilli, minced
  • sea salt, to taste
  • 2 red snapper fillets

For the tomato salad

  • 2 plum tomatoes
  • 1 tbsp chopped coriander leaves
  • sea salt, to taste
  • crushed black peppercorns
  • 2 tsp walnut or olive oil
  • 1 tbsp toasted walnuts, lightly crushed


1. For the spiced red snapper: mix all of the ingredients together, except the fish, and set aside.

2. Preheat the grill to high. Line a baking sheet with foil and place the fish onto the foil, skin-side down.

3. Brush the spice rub onto the fish, then transfer to the grill and cook for 6-8 minutes, or until the fish is cooked through and lightly golden. Remove and keep warm.

4. For the tomato salad: mix together all of the tomato salad ingredients in a bowl.

5. To serve, spoon the tomato salad onto a plate and place the fish on the side. Serve with a wedge of lemon.

Rate This Recipe