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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.

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