Let’s talk about mullet for a second, yeah? Not the retro hairstyle, but the fish! This mullet curry is my go-to when I want a rich, soft, sweet, and flavorful dish that hits all the right spots. It’s the kind of recipe you’ll pass down to your kids because it’s that iconic. If you’re new to mullet, get ready—this dish is going to make you a lifelong fan. Think about it like getting a fresh pair of kicks that instantly boost your confidence. Mullet is the underrated star of the fish world, but we’re giving it its well-deserved spotlight.
Pro Tips for This Recipe
Mullet Curry is a dish that brings together bold flavors, tangy tamarind, and fiery heat to create an unforgettable curry. Here’s how to make it, step by step:
First, begin by prepping the fresh mullet. Lightly fry the fish in a bit of oil until it develops a golden crust on the outside but is still tender inside. This quick fry ensures the fish holds up later when simmered in the curry. Once fried, set the fish aside so it can be added to the curry later.
Next, it’s time to build the base of your curry. In the same pot, heat a couple of tablespoons of oil and add chopped onions, allowing them to sauté until they become soft and translucent. Toss in chopped garlic and a bit of green seasoning, stirring until the mixture is fragrant and golden. This forms the aromatic foundation of your curry. Now, add in chopped tomatoes and a pinch of salt to help break them down quickly. Cover the pot and let the tomatoes cook until they form a rich, creamy texture.
Once your tomatoes have softened, it’s time to make the curry paste. Mix together curry powder, garam masala, and paprika, then add these spices to the pot. Stir them into the tomato mixture, allowing the spices to toast and release their full flavors. Since there isn’t much oil left in the pot at this point, add a splash of water or coconut milk to help create a smooth, saucy curry paste.
Now, for that signature tangy note, toss in tamarind paste and pieces of green mango with seeds, which will bring a refreshing sourness to balance the spice. If you’re a fan of heat, throw in two Wiri Wiri peppers for a fiery kick, but feel free to adjust based on your spice tolerance.
Once the paste is ready, gently place the half-fried mullet back into the pot, allowing them to absorb the bold curry flavors. Don’t stir too vigorously at this point, as the fish is delicate and can fall apart.
Let the curry simmer on low heat being careful not to overcook the fish, as mullet is delicate and can easily break apart if left too long. Just before serving, garnish with fresh green seasoning or chopped cilantro for an extra burst of color and flavor.
Serve this fragrant mullet curry with a side of steamed rice, and for the brave, have a Wiri Wiri pepper on the side to take the heat to the next level! This dish is perfect for those who love a hearty, spicy curry with a touch of sourness from the tamarind and green mango.
Fun fact
Did you know mullet fish can leap up to 6 feet out of the water? They do this to escape predators and catch a breath in low-oxygen waters! Talk about a fish with some serious jumping skills!
Mullet Curry
Equipment
Ingredients
- 8 unit small fresh mullet Grey mullet, cleaned, scaled
- 2 tablespoons cooking oil plus more for frying fish
- 1 medium onion chopped
- 4 cloves garlic minced
- 3 tablespoons green seasoning
- 2 ripe tomatoes chopped
- Salt to taste
- 2 tablespoons curry powder
- 2 tablespoons garam masala
- 1 ½ tablespoons paprika
- 1 tablespoon tamarind paste
- 2 small pieces green mango with seeds
- 2 Wiri Wiri peppers adjust to heat preference
- Fresh cilantro for garnish
- Black pepper to taste
- Water as needed
- 1 can coconut milk as needed
Instructions
Marinate the Fish
- Rub your mullet with green seasoning, salt, and pepper. Let it sit for at least 30 minutes so the fish absorbs all the flavors.
Fry the mullet
- Heat oil in a pan and lightly fry the mullet on both sides until golden brown, but not fully cooked. Remove the fish and set aside. ~8 minutes
Prepare the aromatics
- In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onions and sauté until softened. Then, stir in the garlic and 1 tablespoon of green seasoning, letting the mixture cook until fragrant. ~3-4 minutes
Make the curry paste
- Add the chopped tomatoes to the pot, followed by a pinch of salt to help them break down. Cover and let cook for about a minute until the tomatoes soften. Once softened, stir in the tamarind paste, curry powder, garam masala, and paprika. Add a little water or coconut milk to form a thick curry paste. ~10 minutes
- Incorporate the mango and peppers: Toss in the green mango pieces and the fiery Wiri Wiri peppers, stirring them into the curry base. Allow the mixture to cook until the mango starts to soften slightly. ~4-5 minutes
Finish cooking the mullet
- Gently place the half-fried mullet into the pot, making sure each piece is coated in the curry paste. Season with black pepper. Let the mixture simmer on low for about 8 minutes, or until the fish is fully cooked but still tender. Be careful not to overcook the fish, as it will fall apart.
Final touch
- Before serving, add the remaining green seasoning and fresh cilantro for garnish.
- Serve the mullet curry with steamed rice, and don’t forget to challenge yourself with those Wiri Wiri peppers if you're up for some heat!
Notes
Nutrition
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