Curried Coconut Mullet

750gr mullet fillets

1 ½ tsp. curry powder

2 tbsp. margarine

2 lemons cut into wedges

6 tbsp. desiccated coconut

2 eggs, lightly beaten

3 bananas peeled, cut lengthways

250gr natural yoghurt

• Rinse fillets and wipe over with paper towel.

• Mix coconut and curry powder on a plate.

• Dip fillets in egg and coat with coconut mixture.

• Heat margarine in a pan and fry fish fillets 2-3 minutes each side until cooked. Be careful not to allow coconut to burn.

• Remove and keep warm.

• Add banana halves to pan and cook gently until just tender.

• Serve fish with banana, lemon wedges and yoghurt.

• Serves 6.