In a mixing bowl, combine the lemon juice, minced garlic, paprika, black pepper, cumin, coriander, turmeric, and salt. Mix well to create the marinade.
Place the chambo fish in a baking dish or marinating container, and pour the marinade over the fish, ensuring it coats both sides. Let the fish marinate in the refrigerator for at least 1 hour or overnight for more intense flavors.
Preheat your grill or barbecue to medium-high heat.Remove the marinated chambo fish from the refrigerator and let it come to room temperature for a few minutes.
Grease the grill grates lightly to prevent the fish from sticking.
Place the marinated chambo fish on the preheated grill and cook for approximately 7-10 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Adjust the grilling time based on the thickness of the fish.
While grilling, baste the fish occasionally with the leftover marinade to keep it moist and enhance the flavors.
Once cooked, carefully remove the grilled chambo fish from the grill using kitchen tongs or a spatula.
Garnish the grilled chambo fish with fresh cilantro leaves for added freshness and aroma.
Serve the Malawian Chambo hot with nsima (cornmeal porridge) and a side of tomato and onion salad.