Silver Mullet with Bombay Potatoes


    For the Bombay potatoes:

    1 tsp mustard seeds

    1 tsp turmeric

    ½ tsp garam masala

    ½ tsp cayenne pepper

    ½ tsp cumin

    3 large baking potatoes, diced

    For the bhajis:

    1 tsp coriander seed

    ½ tsp garam masala

    ½ tsp turmeric

    2 carrots, julienned

    1 large onion, finely sliced

    1 clove of garlic, finely chopped

    ½ tsp salt

    2½ tbsps chickpea flour (or plain)

    For the fish:

    4 x 6oz silver mullet fi llets,

    pin bones removed

    For the mussels:

    500g live mussels (approx 8-10 mussels each)

    ½ onion, finely diced

    2 cloves of garlic, finely chopped

    1 tbsp desiccated coconut

    100ml white wine

    100ml double cream

    200ml liquid fi sh stock

    greens, finely chopped (rainbow chard, spinach or cavolo nero work well)

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Main serves 4

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To make the Bombay potatoes Grind the spices together. Heat some oil and fry o the spices gently for 1-2 mins. Add the diced potatoes and continue to fry for another 3-4 mins, making sure you coat the potatoes in the spices. Add 100ml of water to the pan, season with a pinch of salt and cover. Allow to cook for 5-6 mins, until the potatoes are just cooked.


To make the bhajis Grind the spices together. Add the salt to the onions and carrots in a bowl and leave for five minutes. Drain off excess liquid (but do not completely dry). Add the spice mix and flour. Shape into 2 inch-diameter discs and fry (deep fat is best, but they can be shallow fried).


To make fish dish Heat a saucepan with a tight-fitting lid. Add mussels, replace lid and leave for 30 seconds. Add onion, garlic and white wine. Cook for 1 min with lid on. Add stock, and cook with lid off. Remove the mussels from the pan and take them out of their shells. Add the Bombay potatoes and desiccated coconut to the cooking liquor. Add the cream and cook until it thickens. Finally, add the mussels and finely chopped greens. Cook until the greens wilt (about 1 minute for soft greens like chard or spinach; about 3 minutes for cavolo nero).


To make the mullet In a large, non-stick frying pan, heat up some vegetable oil. Season skin and flesh of the mullet and fry, skin side down. Depending on thickness, fry for approx 4 minutes on the skin side, then 2 minutes on other side.


To serve Divide potatoes, mussels and greens between four shallow bowls. Lay mullet across and finish with a bhaji.

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