Tandoori Grey Mullet with Cep Salad

Scored grey mullet marinated in ginger, garlic, and spices, grilled until tender, and served with sautéed savory cep mushrooms.

Fish Seafood Spicy Gluten Free Grilled

Estimated Nutrition

Calories

423.8

kcal / serving

1695.2 kcal total

Carbs

4.6g

per serving

18.2 g total

Fat

34.9g

per serving

139.6 g total

Protein

23.1g

per serving

92.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

teaspoon

Sugar

Dairy

tablespoon

Yoghurt

tablespoon

Butter

Melted

Fruits

tablespoon

Lemon Juice

For marinade

tablespoon

Lemon Juice

For basting

NutsSeeds

teaspoon

Black Pepper

Ground

0.5

teaspoon

Garam Masala

Powder

tablespoon

Coriander

Ground

0.5

teaspoon

Cumin

Ground

0.5

teaspoon

Chilli Powder

Salt

To taste

teaspoon

Chat Masala

tablespoon

Garlic

Chopped

sprig

Lemon Thyme

Fresh

0.25

teaspoon

Ajwain

Toasted lovage seed

piece

Curry Leaves

Chopped

OilsFats

tablespoon

Vegetable Oil

tablespoon

Olive Oil

Split for frying and dressing

Seafood

piece

Grey Mullet

Small, cleaned, scaled, flesh scored

Vegetables

1.5

tablespoon

Ginger And Garlic Paste

300

gram

Cep

Cut in long pieces

Method

Combine the ginger and garlic paste, black pepper, garam masala, coriander, cumin, chilli powder, vegetable oil, salt, lemon juice, and yoghurt in a bowl.

Rub the marinade into the grey mullet and let it sit for 30 minutes.

Preheat the grill to high and cook the fish for 2-3 minutes per side.

Baste the fish with lemon juice, melted butter, and chat masala during cooking.

Heat olive oil in a frying pan and fry the ceps, garlic, lemon thyme, and ajwain for 2-3 minutes.

Mix the remaining olive oil, curry leaves, crushed black pepper, and sugar to make a dressing.

Toss the cooked mushrooms in the dressing and serve alongside the fish.