Pre-heat the grill and a heavy-based frying pan.
Mix the tandoori paste with coconut cream and a good pinch of salt. Brush onto the fleshy side of the fish.
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.
Meanwhile heat the oil in a wok, add the garlic and cook for a few seconds before adding the curry leaves and mustard seeds.
When the mustard seeds start to pop add the coconut milk and chilli, allow to simmer and reduce for 3-4 minutes.
Next stir in the lime, sugar, fish sauce and spinach. Cook until just the spinach is just wilted.
To serve, place a spoonful of spinach into a wide serving bowl and top with a piece of crispy mullet and a lime wedge.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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