Iraqi Open-Flame Carp Split and Grilled with Turmeric and Tomato

What you need

• 1.5 kg (3 lb) carp, whole, gutted and scaled
• 2 tsp salt
• 3 ripe tomatoes, 1 for the marinade, 2 for serving
• 2 tbsp olive oil
• 1 tsp ground turmeric
• 2 tbsp lemon juice, plus lemon wedges to serve
• 1 onion, thinly sliced, to serve
• 4 pieces flatbread, to serve

Method

Restated from the original video

1. 1

   Light a charcoal or wood fire in a barbecue and let it burn until the coals are covered in grey ash and glowing steadily, about 30 min.

2. 2

   Rinse the carp inside and out and pat dry. Using a sharp knife, cut along the backbone from head to tail and open the fish flat like a book, keeping the belly skin intact.

3. 3

   Rub the salt into the flesh.

4. 4

   Grate 1 tomato on a box grater and discard the skin. Strain the pulp through a sieve to remove most of the juice.

5. 5

   Mix the tomato pulp with the turmeric, olive oil and lemon juice.

6. 6

   Brush the mixture over the cut side of the fish and leave for 20 min.

7. 7

   Oil the grill rack or fit the fish in a hinged fish basket. Lay the carp skin side down over medium heat.

8. 8

   Grill for 15-18 min without moving it, brushing the flesh with the remaining marinade halfway through.

9. 9

   Turn the fish over and grill for 8-10 min more, until the flesh is opaque, flakes easily at the thickest part and the skin is charred in places.

10. 10

    Move the carp to a platter and slice the remaining tomatoes.

11. 11

    Serve whole, with the onion, sliced tomatoes, lemon wedges and flatbread. Lift the flesh away from the bones with a fork.

Imported from internationalcuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.