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Merrilees Parker

Crispy spiced mullet with kerela spinach curry

Serves 2

Ingredients

For the mullet:

  • 2 tsp tandoori paste
  • 1 tsp coconut cream
  • 2 x 150g grey mullet fillet
  • 1 tbsp sunflower oil

For the spinach curry:

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Method

  1. Pre-heat the grill and a heavy-based frying pan.
  2. Mix the tandoori paste with coconut cream and a good pinch of salt. Brush onto the fleshy side of the fish.
  3. Heat the oil in the frying pan, then place the fish skin side down. Cook for 3 minutes until the skin in really crispy. Then place under the grill for a minute or until the flesh side is just cooked through.
  4. Meanwhile heat the oil in a wok, add the garlic and cook for a few seconds before adding the curry leaves and mustard seeds.
  5. When the mustard seeds start to pop add the coconut milk and chilli, allow to simmer and reduce for 3-4 minutes.
  6. Next stir in the lime, sugar, fish sauce and spinach. Cook until just the spinach is just wilted.
  7. To serve, place a spoonful of spinach into a wide serving bowl and top with a piece of crispy mullet and a lime wedge.
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