To make the fish marinade, mix 2 Tbsp jerk paste, 1 tsp salt, black pepper, vinegar, baharat, pepper flakes and 2 Tbsp. oil in a bowl until you have a loose paste.

Make 3-4 deep slits on each side of the fish, pat dry with paper towel and then coat with the marinade, making sure you work it into the slits and interior cavity of the fish. Leave to marinate for at least an hour in the fridge or overnight.

Meanwhile build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high.

To make the tamarind sauce, heat 1/4 cup oil in a heavy-bottomed sauce pan to medium heat. Add onions and 1 Tbsp. turmeric; cook until onions are translucent – about 4-6 minutes.

Empty jar of Mombasa into the pan. Pour the water into the empty jar and shake (with lid tightly screwed on) to loosen any sauce clinging to it; add to pan. Add 2 Tbsp. jerk paste, curry powder and can of coconut milk. Whisk to combine.

Bring to a boil and immediately reduce to a simmer. Simmer uncovered, stirring occasionally, until flavors meld and it thickens; for about 10-15 minutes Turn off heat, stir in salt and lime juice.

Grill fish, basting occasionally with tamarind sauce (1/2 – 1 cup), until cooked through, 20 to 25 minutes, flipping a few times during grill time. Carefully remove fish from the grill. Transfer to a platter and garnish with lime wedges. Serve with coconut rice and tzatziki or raita passing around remaining tamarind sauce to spoon over the rice and fish.