Masgouf

Instructions

1. 1 Butterfly the whole fish by cutting along the backbone from inside the cavity and opening it flat like a book, keeping the skin intact. Remove the backbone if desired but leave the fish in one connected piece.
2. 2 Combine the olive oil, turmeric, cumin, salt, pepper, and lemon juice in a bowl. Rub this seasoning mixture generously over the entire flesh side of the butterflied fish, pressing it into every crevice.
3. 3 Mix the tomato paste with the dissolved tamarind paste and two tablespoons of warm water to create a basting sauce. Set aside along with the sliced tomatoes and onions for the final stage of cooking.
4. 4 Set up a charcoal grill and let the coals burn down to a medium heat with white ash. Prop the butterflied fish upright near the coals, flesh side facing the heat, secured with stakes or a fish grilling frame.
5. 5 Slow-grill the fish for thirty to forty minutes, basting the flesh side with the tomato-tamarind mixture every ten minutes. The fish should cook gently through radiant heat, not direct flame.
6. 6 During the last ten minutes of cooking, lay the sliced tomatoes and onion rings directly onto the flesh side of the fish, allowing them to soften and caramelise in the residual heat from the coals.
7. 7 The masgouf is ready when the flesh flakes easily with a fork and the skin is deeply crispy. Transfer to a large platter and serve immediately with lemon wedges, fresh flatbread, and a simple green salad.