Roughly blend the scotch bonnet, onion, curry leaves, Ginger and garlic

Mix the blended ingredients with 1 tbsp rodo jam, veg oil or butter, seasoning and salt to create a marinade

Rub the marinade all over the fish and inside the fish. Make slight incisions on the fish so it can fully absorb the flavours

Grill in a preheated oven for 30 mins or till both sides are done and crisp looking

Serve with vegetables and dip of choice