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The Indian-style herb chutney served with this dish is more like a fresh salsa, than what most Australians think of as ‘chutney’. In fact the Indian word ‘chatni’, which derives from the Sanskrit ‘chat’ meaning ‘to lick’, refers to this sort of fresh relish and is where the English word ‘chutney’ comes from. It’s important to wipe any excess marinade off the fish before putting it on the barbecue, as it if will burn before the fish is cooked through.