1. Start by mixing toasting the cumin, coriander seeds and dried chilli for a couple of minutes in a dry frying pan. Grind the toasted spices together and add them to the lime pickle with the garlic, coriander stalks and dill. Drizzle in oil to make a paste.
2. Slash the whole fish a few times and smear generously with the mix, rubbing it into the cracks. BBQ away until cooked and charred, or alternatively you can cook it on a griddle.
3. Squeeze over some limejuice, but be careful of the flames! Turn the fish over halfway through, basting it in more lime pickle.
4. Grill the green tomatoes. If you’re doing it on a BBQ, cover the top with foil if necessary and lift higher off the coals if it's getting too fierce. Chuck over the chopped coriander and some sliced red chilli.