Roast red mullet with courgette fries & saffron aïoli
Red mullet is such an underused fish – try it with courgette fries and a saffron aïoli on the side. This supper takes more effort, but it's well worth it
Runner bean & curry leaf bhajis with coconut chutney
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 (makes 12)
Skip to ingredients
For the chutney
- 3 tbsp desiccated coconut
- 4 tbsp coconut milk
- 1 tbsp coconut oil
- 2 tsp black mustard seeds
- 1 shallotfinely chopped
- 2 tbsp coriander stemsfinely chopped
- 1 red chillideseeded and finely chopped
- ½ limejuiced, plus wedges to serve
For the bhajis
- 150g gram flour
- 2 tbsp plain flour
- 2 tbsp fresh or dried curry leaves
- 1 tsp ground turmeric
- pinch of ground pink peppercorns
- pinch of ground coriander seeds
- 1 tsp mild red chilli powder
- 1 tsp Sri Lankan curry powder(see recipe below) or Madras curry powder
- 200ml chilled tonic water
- 150g runner beanstrimmed and finely sliced
- 1 red onionhalved and finely sliced
- 1l vegetable oilfor frying
Nutrition: Per serving
- kcal444
- fat25g
- saturates12g
- carbs37g
- sugars8g
- fibre9g
- protein12g
- salt1.3g
Method
step 1
To make the chutney, put the desiccated coconut and ½ tsp salt into a bowl and pour over the coconut milk, stirring to combine. Melt the coconut oil in a pan over a medium heat and add the black mustard seeds. Fry them until they start to crackle, then add the shallot, coriander stems and chilli, and fry for a minute or so. Pour the contents of the pan into the bowl with the coconut, add the lime juice, and stir to combine.
step 2
To make the bhajis, put the flours, ½ tsp salt, the curry leaves and spices in a bowl and stir to combine. Whisk in the tonic water until you have a smooth batter about the consistency of double cream. Add the runner beans and onion and, using your hands, mix it all really well with the batter.
step 3
Fill a deep pan half full with vegetable oil, and put on a medium to high heat, until a piece of bread dropped in sizzles and turns golden brown within 20 seconds or so. In batches, spoon in large dollops of the runner bean batter. Fry for 3-5 mins until golden and crispy, then drain on kitchen paper. Season well, then serve with the chutney and lime wedges.
