You will need
Grey mullet 1 fillet, about 600-800g, skinned and pin boned
Caster sugar 100g
Medium madras curry powder 40g
Red pepper 1
Yellow pepper 1
White wine vinegar 50ml
White wine 50ml
Rapeseed oil 20ml
Coconut yoghurt 40g
- For the cure, mix 50g of sugar with the salt and curry powder and coat the mullet. Refrigerate and leave to cure for 3 hours.
- Wash off the cure under a running cold tap for 2 minutes, then pat dry with a tea towel.
- Wrap the cured fillet tightly in clingfilm and refrigerate for a minimum of 2 hours.
- Slice the peppers finely, leaving the skin on.
- Mix the vinegar, wine and water with the remaining sugar and bring to the boil, then pour over the pepper slices. Leave to cool for at least 2 hours and preferably allow to pickle overnight in the fridge.
- To serve, slice or dice the cured mullet and drain the pickled peppers on a J-cloth, then mix both together with the rapeseed oil.
- Finish with some fresh coriander and the coconut yoghurt.
Chef’s tip: ‘Grey mullet is sometimes likened to bass, but it has its own unique flavour and texture. It can handle some big flavours, so curry, peppers and coconut work really well with it. When you get more confident with curing fish, try making your own curry powder using your favourite spices,’ says Simon.