Curried Coconut Mullet


  • 750g mullet fillets
  • 1 ½ tsp. curry powder
  • 2 tbsp. margarine
  • 2 lemons cut into wedges
  • 6 tbsp. desiccated coconut
  • 2 eggs, lightly beaten
  • 3 bananas peeled, cut lengthways
  • 250g natural yoghurt


  1. Rinse fillets and wipe over with a paper towel.
  2. Mix coconut and curry powder on a plate.
  3. Dip fillets in egg and coat with coconut mixture.
  4. Heat margarine in a pan and fry fish fillets 2-3 minutes each side until cooked. Be careful not to allow the coconut to burn.
  5. Remove and keep warm.
  6. Add banana halves to pan and cook gently until just tender.

Serve fish with banana, lemon wedges and yoghurt.

Serves 6.

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