Spice up your dinner with this super simple tandoori marinade! Mullet is a brilliant fish for this dish – it’s sustainable, local to Leigh and has enough of its own flavour to avoid being overpowered by the recipe’s spices.
Serves 4
40 minutes
Ingredients
½ tsp of ground masala
½ tsp of ground coriander
½ tsp of ground cumin
Pinch of chilli powder
Pinch of ground turmeric
1½ tsp of fresh ginger, chopped
2 small cloves of garlic, chopped
3 large tomatoes
5 tbsp of vegetable oil
2 large fillets of red mullet – skin on, pin bones removed, and scored through the skin
20g of butter
Juice of ½ lemon
1 tbsp of fresh coriander, chopped
Jasmine rice
Method
Mix spices, chopped ginger and garlic together in a bowl. Add a crunch of salt and pepper, and pop everything into a blender along with the tomatoes. Add 4 tablespoons of vegetable oil and blend to form a loose marinade.
Place some tin foil in a large, deep baking tray and drizzle it with olive oil. Put the mullet in the tray, skin side up, and spread the marinade evenly over the fish.
Cover and place in the fridge to allow the flavours to really infuse the flesh. Remove after 20 minutes and add some more seasoning, as well as a few knobs of butter.
Grill for five minutes under a medium heat, until the skin starts to bubble and the fish is cooked.
Remove from the grill and serve with fluffy white rice, a wedge of lemon and a sprinkling of coriander!
