On a fine grater, grate the fresh ginger root. Add the curry powder and mix everything into a suitable container.
Optionally, you can add black pepper and salt. Marinate the pre-washed and dried legs for at least for 2-3 hours.
Drain them from the marinating sauce and cook on a very hot grill until they get a crispy crust.
Serve hot with a garnish of your choice.