Tandoori’d Mullet

23 January 2009

We bought a mullet fillet at the grocery store, not knowing what it tasted like since neither of us had had it before. Adventures and all that. 😀 Turns out it’s a white fish with a nice delicate flavour that goes very well with tandoori paste.

Tandoori’d Mullet

  • 1/4 cup tandoori paste
  • 1/4 cup coconut cream
  • 1 teaspoon salt
  • 600 grams mullet or other white fish, cut into pieces

Combine the tandoori paste, coconut cream, and salt. Put fish into a pan and pour mixture over it. Simmer until fish is cooked, about 8-10 minutes for sliced 1″ thick.

This is not a traditional use for tandoori paste. Tandoori, by definition, is a clay oven in which food is baked. However, I believe – and quite firmly so 🙂 – that recipes should be adapted to what suits a person. This is just one more example of adapting a recipe to another purpose.

If you don’t have mullet, use another white fish. If all you have is dry coconut milk powder, make it double strength of the thick coconut milk recipe on the container.

This fish ended up being a hit with both Fahim and I as well as his parents. 🙂 Happiness reigns. 😀

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About LMAshton

Howdy and welcome to my site! I'm Laurie and I'll be your, er, hostess today. :)

I'm a Canadian expat currently living in Singapore. I'm married to a Sri Lankan and lived in Sri Lanka for nearly a decade. We also lived in New Zealand for half a year.

I cook Sri Lankan curries, sambols, and mallungs. I bake bread using wild yeast (sourdough that isn't sour). I bake on the stove. I experiment with Indian / Malaysian / Indonesian / Thai / whatever cuisines interest me. And I experiment wildly.

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