- 1½ tbsp ginger and garlic paste
- 1 tsp black pepper
- ½ tsp garam masala powder
- 1 tbsp ground coriander
- ½ tsp ground cumin
- ½ tsp chilli powder
- 2 tbsp vegetable oil
- salt, to taste
- 1 tbsp lemon juice
- 1 tbsp yoghurt
- 4 small grey mullets, cleaned, scaled, flesh scored
- 1 tbsp lemon juice
- 2 tbsp melted butter
- 1 tsp chat masala
- 3 tbsp olive oil
- 300g/11oz ceps, cut in long pieces
- 1 tbsp chopped garlic
- 1 sprig fresh lemon thyme
- ¼ tsp toasted lovage seed (ajwain)
- 3 tbsp olive oil
- 1 tbsp olive oil
- 5 curry leaves, chopped
- ½ tsp crushed black pepper
- ½ tsp sugar
- For the grey mullet, mix all of marinade ingredients together in a bowl until well combined.
- Place the grey mullet into a dish, pour over the marinade and rub it into the fish. Set aside to marinate for 30 minutes.
- Preheat the grill to high. Grill the fish for 2-3 minutes on each side. Baste with the lemon juice, butter and chat masala.
- For the ceps, heat the oil in a frying pan and fry the remaining ingredients for 2-3 minutes, or until cooked through.
- For the dressing, mix all of the ingredients together in a bowl, add the mushrooms and stir until well combined.
- To serve, place the fish onto serving plates and spoon the mushrooms alongside.