Grey Mullet with Yoghurt Potatoes

Pan-seared grey mullet fillets served over spiced yoghurt potatoes with cumin, turmeric, and fresh coriander garnish.

Healthy Fish Seafood Main Course Spicy

Estimated Nutrition

Calories

402.6

kcal / serving

1610.4 kcal total

Carbs

17.6g

per serving

70.4 g total

Fat

21.1g

per serving

84.2 g total

Protein

35.7g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Dark Brown Sugar

Dairy

300

Natural Yogurt

tbsp

Butter

Fruits

piece

Lime

cut into wedges for garnish

Liquids

300

Water

NutsSeeds

tsp

Cumin Seed

pinch

Turmeric

ground

pinch

Chili Powder

tsp

Coriander

ground

tsp

Cumin

ground

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, for seasoning

bunch

Coriander

fresh leaves for garnish

OilsFats

Vegetable Oil

Seafood

600

Grey Mullet Fillets

4 x 150g fillets

Vegetables

piece

Green Chilli

whole

450

Potato

par-boiled for four minutes, cooled, peeled, and cubed

Method

Dry fry cumin seeds in a pan over medium heat for three minutes until dark brown.

Plate potatoes and sauce first, then top with a mullet fillet and garnish with coriander and lime.

Add butter to the pan and baste the fish with the foaming juices until cooked.

Heat oil in a frying pan and cook mullet for two minutes on each side.

Season mullet fillets with salt and pepper.

Simmer for 8 to 10 minutes until the potatoes are cooked through.

Simmer the sauce for three minutes before adding whole chillies and par-boiled potato cubes.

Add the yoghurt mixture to the toasted cumin seeds and bring to a boil.

Mix yoghurt, water, turmeric, chilli powder, ground coriander, ground cumin, salt, and sugar in a bowl.