Curried Coconut Mullet
Ingredients
- 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
Instructions
- Rinse fillets and wipe over with a paper towel.
- Mix coconut and curry powder on a plate.
- Dip fillets in egg and coat with coconut mixture.
- 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.
- Remove and keep warm.
- Add banana halves to pan and cook gently until just tender.
Serve fish with banana, lemon wedges and yoghurt.
Serves 6.