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.

  • Experienced
  • Serves 4
  • 1 hour
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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!

Red Mullet Fillets with a Coconut Lime Dahl, Root Vegetable Bhaji and a Mint & Cucumber Raita
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.

Red Mullet Fillets with a Coconut Lime Dahl, Root Vegetable Bhaji and a Mint & Cucumber Raita
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.

Red Mullet Fillets with a Coconut Lime Dahl, Root Vegetable Bhaji and a Mint & Cucumber Raita
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.

Red Mullet Fillets with a Coconut Lime Dahl, Root Vegetable Bhaji and a Mint & Cucumber Raita
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!

Wild British Red Mullet Fillets

Fish used in this recipe

Wild British Red Mullet Fillets

100g

From £11.20
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Whole Wild British Red Mullet - Cleaned

Alternatively you can try

Whole Wild British Red Mullet - Cleaned

240g / 1 fish

From £14.10
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