Green mango salad
1.Combine amchur and coconut cream in small bowl. Score fish three times both sides through thickest part of flesh; place fish in large shallow dish. Rub amchur mixture all over fish and inside cavity; place ginger in cavity. Cover; refrigerate 1 hour.
2.Heat covered barbecue. Transfer fish to oiled fish grill; cook, covered, using direct heat, following manufacturer’s instructions, turning once, about 30 minutes or until cooked.
3.Meanwhile, make chilli dressing. Place ingredients in screw-top jar; shake well.
4.Make green mango salad. Finely chop white section of onion; thinly slice green section. Place onion and dressing in medium bowl with remaining ingredients; toss gently to combine.
5.Serve fish with green mango salad.
It is available from specialty delicatessens and gourmet food stores. You can replace with any powdered Indian spice mix.Note