Grilled Red Snapper

Rinse the basil and shake dry. Pick leaves from 6 of basil sprigs and chop. Peel the garlic and finely chop. Mix the tamarind paste with the garlic, basil, Garam Masala and 1 tablespoon sesame oil  to make a spice paste. Rinse the fish and pat dry. Lightly score the flesh on both sides. Spread the spice paste with a kitchen brush in the incisions and into the abdominal cavity. Place the remaining whole basil sprigs into the abdominal cavity. Drizzle the fish with the remaining oil and season with salt. Grill over low heat on each side for about 10 to 20 minutes. Cut the lime into eighths. Arrange the fish on a preheated plate and serve with the lime wedges and herbs.