- 1 tsp cumin seeds
- 300ml/10½fl oz natural yoghurt
- 300ml/10½fl oz water
- pinch ground turmeric
- pinch chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- pinch salt
- 1 tsp dark brown sugar
- 2 green chillies
- 450g/1lb potatoes, par-boiled for four minutes, cooled, peeled, cut into cubes
- 4 x 150g grey mullet fillets
- salt and freshly ground black pepper
- 30ml/1fl oz vegetable oil
- 1 tbsp butter
- fresh coriander leaves, to garnish
- lime wedges, to garnish
- Place a dry pan over a medium heat. Add the cumin seeds and dry fry for three minutes, or until just turning a darker brown. Remove the pan from the heat and set aside.
- Place the yoghurt, water, turmeric, chilli powder, ground coriander, ground cumin, salt and sugar into a bowl and mix well.
- Add the yoghurt mixture to the pan of toasted cumin seeds. Return to the heat and bring to the boil. Reduce the heat and simmer for three minutes.
- Add the whole chillies and the par-boiled potato cubes and simmer for 8-10 minutes, until the potatoes are completely cooked through.
- For the grey mullet, season the mullet fillets well with salt and freshly ground black pepper.
- Heat the oil in a frying pan and, when hot, add the mullet fillets and cook for two minutes on each side.
- Add the butter to the pan and allow to melt and foam. Spoon the pan juices over the mullet fillets and cook until the fish is completely cooked through.
- To serve, spoon some of the potatoes and their sauce onto each plate. Place a mullet fillet on top of each pile of potatoes and garnish with fresh coriander leaves and lime wedges.