Red Mullet Fillets with a Coconut Lime Dahl, Root Vegetable Bhaji and a Mint & Cucumber Raita
A beautiful Indian inspired feast using Red Mullet Fillets on a bed of coconut and lime dahl, mint & cucumber raita and some moreish root vegetable bhajis.
What you’ll need
- 200g Green lentils, washed and drained
- 400g Cans coconut milk
- 1 Small shallot
- 2 Garlic cloves, peeled and chopped
- 1 Large tomato, cut into small pieces
- 1/2 tsp Ground cumin
- 1/2 tsp Curry powder
- 1/2 tsp Paprika
- 1/2 tsp Hot chili powder
- 1/2 tsp Chili flakes
- 75g Carrots, grated
- 75g Parsnips, grated
- 60g Gram flour
- 1/2 tsp Ground cumin
- 1/2 tsp Curry powder
- 1/2 tsp Ground coriander
- 1/2 tsp Salt
- 1 eggs, Beaten
- Oil, for frying
- ½ Cucumber
- 1 Cup yogurt
- 2 Sprig mint
- 1 Lime, zest & juice
- ¼ Garam masala
- Maldon Salt
- Black Pepper
Let's Cook!
Step 1
Place a pan over medium heat, Add the oil, diced shallots and saute for a few minutes before adding the chopped garlic.
Add all the spices, followed by the chopped tomatoes and bring to a simmer.
Stir through the lentils, followed by the coconut milk.
Bring the mix to the boil before reducing to a simmer over a low temperature and cook uncovered for about an hour. stirring every 10-15 minutes.
Step 2
For the Bhajis put the carrots, parsnips, gram flour, cumin, curry powder, ground coriander and salt into a large bowl, mix with your hands to release some of the moisture.
Add the eggs and then gram flour, mix well.
Heat fryer or oil in a saucepan to 150C working in two batches, drop heaped teaspoons of the batter into the oil and cook for 3-4 minutes each side until golden.
Step 3
For the mint & cucumber raita peel and grate the cucumber into a bowl. Sprinkle it with salt and stir. Leave to stand for 10 minutes for the salt to draw out excess water from the cucumber through a sieve. Press gently with the back of a tablespoon to squeeze out any remaining moisture and then place in a bowl. Remove mint leaves from stem, chop. Now mix all ingredients together with yogurt.
Step 4
Season the red mullet fillets with salt, Heat oil in a pan and cook skin side down for about 4 minutes until the skin is nice and crispy, flip over a cook for another 3-4 minutes.
Serve Mullet fillets on a bed of dahl with the bhajis and a generous dollop of raita.
How it's done!
