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  • 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:

  • 1 tbsp sunflower oil

  • 2 garlic cloves

  • 6 fresh curry leaves

  • 1 tsp black mustard seeds

  • 250ml coconut cream (not milk)

  • 1 whole red finger chilli, split and de-seeded

  • Juice of a lime

  • 1 tsp palm sugar

  • 2 tsp fish sauce

  • 150g English spinach (not baby leaf)


  • 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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