Tandoori grey mullet with cep salad
Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
From Saturday Kitchen Best Bites
Try something different with fish in this delicately spiced dish from Atul Kochhar.
Method
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For the grey mullet, mix all of marinade ingredients together in a bowl until well combined.
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Place the grey mullet into a dish, pour over the marinade and rub it into the fish. Set aside to marinate for 30 minutes.
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Preheat the grill to high. Grill the fish for 2-3 minutes on each side. Baste with the lemon juice, butter and chat masala.
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For the ceps, heat the oil in a frying pan and fry the remaining ingredients for 2-3 minutes, or until cooked through.
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For the dressing, mix all of the ingredients together in a bowl, add the mushrooms and stir until well combined.
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To serve, place the fish onto serving plates and spoon the mushrooms alongside.
Ingredients
For the marinade
- 1½ tbsp ginger and garlic paste
- 1 tsp black pepper
- ½ tsp garam masala powder
- 1 tbsp ground coriander
- ½ tsp ground cumin
- ½ tsp chilli powder
- 2 tbsp vegetable oil
- salt, to taste
- 1 tbsp lemon juice
- 1 tbsp yoghurt
For the grey mullet
- 4 small grey mullets, cleaned, scaled, flesh scored
- 1 tbsp lemon juice
- 2 tbsp melted butter
- 1 tsp chat masala
For the ceps
- 3 tbsp olive oil
- 300g/11oz ceps, cut in long pieces
- 1 tbsp chopped garlic
- 1 sprig fresh lemon thyme
- ¼ tsp toasted lovage seed (ajwain)
For the dressing
- 3 tbsp olive oil
- 1 tbsp olive oil
- 5 curry leaves, chopped
- ½ tsp crushed black pepper
- ½ tsp sugar
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